Drozdzówka (Poland)
Ingredients
- 10000 g - 100% Wheat flour
- 150 g - 1.5% Salt
- 600 g - 6% Yeast
- 600 g - 6% Proson Wit Bourgondy (white)
- 1000 g - 10% Eggs
- 500 g - 5% Sugar
- 300 g - 3% Fat
- 4500 g - 45% Water approx.
Filling:
- Soncreme Luxe
- Poppy filling
- Marmalade
- Icing Sugar
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1800 grams (30 pieces)
- Mould as the examples on the picture Put the filling into the dough.
- Final proof: Approx. 45 minutes
- Baking: Approx. 15-18 minutes at 220-230ºC no steam
- Decorate with fondant and nuts
For a more shiny crust, brush the Drozdz?wki with egg (Sonshine powder) before baking.
