Butter Wheel

Ingredients

Flour	100%	10000 g
QS Vruchten Geel (Fruit Bread) »	10%	1000 g
Fresh Yeast	4%	400 g
Sonplus Krokant Extra (Crispy) »	2%	200 g
Salt	1,5%	150 g
Water approx.	68%	6800 g
Filling
Sugar Nibs P2	20%	2000 g
Decoration
Butter (diced)	5%	500 g
Sugar Nibs P2	5%	500 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature	Approx. 27ºC
Scale	Dough pieces approx. 350 grams and rounding
Dough proof	Approx. 20 minutes
Moulding	Roll the dough pieces into round slice of approx. Ø 20 cm
Final proof	Approx. 45 minutes
Decorating	Just before baking stab each dough piece 6-8 times (see photo) Brush with egg wash and sprinkle the diced butter and sugar nibs into each notch
Baking	Approx. 14 minutes at 240ºC

Extra information
Remarks	Indicatie grondstofkostprijs: € 0,29