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Zopfe
Ingredients
| Flour (Type 550) | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 1,5% | 150 g |
| Water approx. | 63% | 6300 g |
| Decoration | ||
| Sugar Nibs P2 | % | g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26°C |
| Scale | Approx. 2250 grams (30 pieces) so it can be divided with the machine (3 braid is then 450 grams) (4 braid is then 600 grams) |
| Moulding | After dividing roll braids in stages on length As desired make 3 or 4 braid |
| Decorating | Just before baking brush with egg wash and sprinkle with Sugar Nibs P2 |
| Baking | Approx. 35 minutes at 170°C with steam Open steam slide in time |
