Paczek (Poland)
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Soft Paste
- 600 g - 6% Fresh Yeast
- 100 g - 1% Salt
- 1500 g - 15% Eggs
- 4000 g - 40% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Bulk proof: Approx. 10 minutes
- Scale: Approx. 1800 grams (30 pieces)
- Final proof: Approx. 55 minutes
- Fry approx. 6 min at 180ºC
- Dough proof: Approx. 10 minutes
- Divide and round up Place the dough pieces on sheets
- Fill with Creme Pattisier and decorate with fondant
