keyword search:
find recipe:
-
Tin bread (open & closed)
-
Crispy bread (bloomers/r...
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialites
-
Bread snacks
-
Pastry / Cakes
Find recipes by product:
Drozdzówka
Ingredients
| Wheat flour | 100% | 10000 g |
| Salt | 1,5% | 150 g |
| Yeast | 6% | 600 g |
| Proson Wit Bourgondy (white) » | 6% | 600 g |
| Eggs | 10% | 1000 g |
| Sugar | 5% | 500 g |
| Fat | 3% | 300 g |
| Water approx. | 45% | 4500 g |
| Filling | ||
| Soncreme luxE | % | g |
| Poppy filling | % | g |
| Marmalade | % | g |
| Sugar powder | % | g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 26-28ºC. |
| Scale | Approx. 1800 grams for 30 pieces. |
| Moulding | Mould as the examples on the picture. Put the filling into the dough. |
| Final proof | Approx. 45 minutes. |
| Baking | Approx. 15-18 minutes at 220-230ºC, no steam. |
| Decorating | Decorate with fondant and nuts. |
| Extra information | |
| Remarks | For a more shiny crust, brush the Drozdz?wki with egg (Sonshine powder) before baking. |
