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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 |
