Cozonac
Ingredients

Flour (type 480 or 550) | 100% | 10000 g |
Sugar | 20% | 2000 g |
Proson Vruchten Citrus (fruit citrus) » | 10% | 1000 g |
Fresh Yeast | 8-10% | 800-1000 g |
Salt | 1% | 100 g |
Water Approx. | 50% | 5000 g |
Working method | |
Mixing | Important: the sugar should be dissolved in the water. Mix the flour with the salt. Shatter with hand the Proson Fruit Citrus and the fresh yeast into the flour/salt and mix them for better kneading. Add the water with the dissolved sugar. Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 31°C |
Intermediair proof | Approx. 15-20 minutes |
Dividing | The desired basis weight |
Moulding | Preshape round |
Intermediair proof | Approx. 15-20 minutes |
Moulding | Stretching sheet. Add stuffing as desired |
Final proof | Approx. 45-60 minutes |
Baking | Approx. 40-45 minutes at 175-180°C without steam |