Soft Easter Cracknels
Ingredients

Flour (high-protein) | 100% | 10000 g |
Butter / Margarine | 10% | 1000 g |
Fresh Yeast | 7.5% | 750 g |
Sonplus Melk (Milk) » | 5% | 500 g |
Caster Sugar | 3% | 300 g |
Salt | 1.5% | 150 g |
Water approx. | 53% | 5300 g |
Cinnamon Sugar | % | g |
Working method | |
Kneading | Mix all ingredients (except the butter) into a smooth and well developed dough, add the butter in parts once flour turns away. |
Dough temperature | Approx. 23ºC. |
Bulk proof | Approx. 15 minutes |
Scale | Approx. 1200 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Moulding | Divide and round up loosely. Roll the dough pieces in the cinnamon sugar and roll it into a braid of approx. 45 cm. Twist into pretzel. Place the pretzels on with baking paper prepared baking sheets |
Final proof | Approx. 30 minutes |
Baking | Approx. 8 minutes at 240ºC. Loose it immediately after baking |