Soft Easter Cracknels

Name: Soft Easter Cracknels
Ingredients: 10000 g - 100% Flour (high-protein); 1000 g - 10% Butter / Margarine; 750 g -7.5% Fresh Yeast; 500 g - 5% Sonplus Melk (Milk); 300 g - 3% Caster Sugar; 150 g - 1.5% Salt; 5300 g -53% Water approx.; Cinnamon Sugar

Ingredients

10000 g - 100% Flour (high-protein)
1000 g - 10% Butter / Margarine
750 g -7.5% Fresh Yeast
500 g - 5% Sonplus Melk (Milk)
300 g - 3% Caster Sugar
150 g - 1.5% Salt
5300 g -53% Water approx.

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Cinnamon Sugar

Working method

Mix all ingredients (except the butter) into a smooth and well developed dough, add the butter in parts once flour turns away.
Dough temperature: approx. 23ºC.
Bulk proof: Approx. 15 minutes
Scale: Approx. 1200 gram (30 pieces)
Divide and round up loosely. Roll the dough pieces in the cinnamon sugar and roll it into a braid of approx. 45 cm. Twist into pretzel. Place the pretzels on with baking paper prepared baking sheets
Final proof: Approx. 30 minutes
Baking: approx. 8 minutes at 240ºC. Loose it immediately after baking
Dough proof: Approx. 15 minutes

Soft Easter Cracknels

Ingredients

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Working method

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