Snecken

Name: Snecken
Ingredients: 10000 g - 100% Flour (high-protein); 1000 g - 10% Sonplus Vruchten Extra (Fruited Bread Extra); 1000 g - 10% QS Luxe Brood (Luxury Bread); 800 g - 8% Yeast; 200 g - 2% Salt; 5800 g -58% Water approx.; 5000 g - 50% Raisins; 5000 g - 50% Pieces of Apricots; 5000 g - 50% Crème Patissier

Ingredients

10000 g - 100% Flour (high-protein)
1000 g - 10% Sonplus Vruchten Extra (Fruited Bread Extra)
1000 g - 10% QS Luxe Brood (Luxury Bread)
800 g - 8% Yeast
200 g - 2% Salt
5800 g -58% Water approx.

Potpourri::

5000 g - 50% Raisins
5000 g - 50% Pieces of Apricots

Filling::

5000 g - 50% Crème Patissier

Working method

Mix all ingredients in to a smooth and well developed dough
Dough temperature: approx. 26ºC
Roll the dough pieces to sheets. Cover the sheet with Creme Patissier and sprinkle with potpourri. Fold the sheet into al roll and stab pieces. Place the pieces flat and near each other on with baking paper prepared baking sheets
Final proof: Approx. 15 minutes
Baking: Approx. 8-10 minutes at 250ºC
Brush with glaze and sprinkle with coconut
Scale dough pieces that are easy to process and fould square
Dough rest: Approx. 10 minutes

Snecken

Ingredients

Potpourri::

Filling::

Working method

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