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Reidling
Ingredients
| Flour (high protein) | 70% | 7000 g |
| Sonnet Briochemix 30% » | 30% | 3000 g |
| Fresh Yeast | 9% | 900 g |
| Salt | 1,5% | 150 g |
| Whole egg | 20% | 2000 g |
| Water approx. | 30% | 3000 g |
| Filling | ||
| Butter | 10% | 1000 g |
| Caster Sugar | 20% | 2000 g |
| Raisins | 20% | 2000 g |
| Cinnamon | % | g |
| Anise | % | g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 400 gram, mould square for roll out |
| Dough proof | Approx. 15 minutes |
| Moulding | Roll the dough to a thickness of approx. 3 mm. Spread soft butter on the rolled out dough. Spread sugar, raisins, cinnamon and anise (according to your own taste) over the butter. Mould a roll off the dough slice and place it in a lubricated turban tin. Place the turban tins on with baking paper covered baking sheets |
| Final proof | Approx. 30 minutes |
| Baking | Approx. 40-45 minutes at 180ºC. |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
