Paczek (Poland)
Ingredients

Flour | 100% | 10000 g |
Soft Paste | 15% | 1500 g |
Fresh Yeast | 6% | 600 g |
Salt | 1% | 100 g |
Eggs | 15% | 1500 g |
Water approx. | 40% | 4000 g |
Working method | |
Kneading | 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) |
Dough proof | Approx. 10 minutes |
Dividing | Divide and round up Place the dough pieces on sheets |
Final proof | Approx. 55 minutes |
Baking | Fry approx. 6 min at 180ºC |
Finishing | Fill with Creme Pattisier and decorate with fondant |