Skolebrød
Ingredients
- 10000 g - 100% Flour
- 1950 g - 19.5% Sugar
- 1500 g - 15% Proson Luxe au Beurre
- 870 g - 8.7% Fresh Yeast
- 870 g - 8.7% Butter
- 4300-4400 g - 43-44% Water approx.
Filling:
- 5000 g - 100% Creme Pattisier (Bake stable)
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 25-30ºC
- Scale: approx. 1800 gram (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up
- Dough proof: Approx. 10 minutes
- Mould as finger rolls
- Final proof: Approx. 60 min. After 30 min. incise the dough piece in length and fill with bake stable cream
- Baking: Approx. 10 min. at 210ºC
- Decorate with fondant and coconut
| You can put the half apricots in the yellow cream prior to baking.
