Search

Milk Loaf Cacao Cinnamon (Hungary)

Ingredients

  • 10000 g - 100% Flour
  • 1500 g - 15% Proson Luxe au Beurre
  • 1200 g - 12% Sugar
  • 500 g - 5% Proson Wit Bourgondy (white)
  • 500 g - 5% Fresh Yeast
  • 150 g - 1.5% Salt
  • 4800 g - 48% Water approx.

Filling:

  • Cacao paste
  • Cinnamon paste

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 29ºC
  • Scale: approx. 2100 grams (30 pieces) and mould square
  • Dough proof: Approx. 20-30 minutes
  • Roll the dough into a slice with a thicknees of approx. 2.5 mm and 20 cm long Spread the filling, roll up and mould as showed on the photo above Place the dough pieces on baking sheets
  • Final proof: Approx. 60-70 minutes
  • Baking: approx. 10 minutes at 220ºC