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Soft Easter Cracknels

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 1000 g - 10% Butter / Margarine
  • 750 g -7.5% Fresh Yeast
  • 500 g - 5% Sonplus Melk (Milk)
  • 300 g - 3% Caster Sugar
  • 150 g - 1.5% Salt
  • 5300 g -53% Water approx.

:

  • Cinnamon Sugar

Working method

  • 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)
  • 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
  • Dough proof: Approx. 15 minutes