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Milk Loaf Cacao Cinnamon (Hungary)
Ingredients
| Flour | 100% | 10000 g |
| Proson Luxe au Beurre » | 15% | 1500 g |
| Sugar | 12% | 1200 g |
| Proson Wit Bourgondy (white) » | 5% | 500 g |
| Fresh Yeast | 5% | 500 g |
| Salt | 1,5% | 150 g |
| Water approx. | 48% | 4800 g |
| Filling | ||
| Cacao paste | % | g |
| Cinnamon paste | % | g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 29ºC |
| Scale | Approx. 2100 grams (30 pieces) and mould square |
| Dough proof | Approx. 20-30 minutes |
| Moulding | Roll the dough into a slice with a thicknees of approx. 2.5 mm and 20 cm long Spread the filling, roll up and mould as showed on the photo above Place the dough pieces on baking sheets |
| Final proof | Approx. 60-70 minutes |
| Baking | Approx. 10 minutes at 220ºC |
