Reidling
Ingredients
- 7000 g - 70% Flour (high protein)
- 3000 g - 30% Sonnet Briochemix 30%
- 900 g - 9% Fresh Yeast
- 150 g - 1.5% Salt
- 2000 g - 20% Whole egg
- 3000 g - 30% Water approx.
Filling:
- 1000 g - 10% Butter
- 2000 g - 20% Caster Sugar
- 2000 g - 20% Raisins
- Cinnamon
- Anise
Working method
- Mix all ingredients into a smooth and well developed dough
- Scale dough pieces of approx. 400 gram, mould square for roll out
- Roll the dough to a thickness of approx. 3 mm. Spread soft butter on the rolled out dough. Spread sugar, raisins, cinnamon and anise (according to your own taste) over the butter. Mould a roll off the dough slice and place it in a lubricated turban tin. Place the turban tins on with baking paper covered baking sheets
- Final proof: Approx. 30 minutes
- Baking: Approx. 40-45 minutes at 180ºC.
- Dough proof: Approx. 15 minutes
- Dough temperature: Approx. 26ºC
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
