Vanilla Caramel (Denmark)
Ingredients
- 10000 g - 100% Flour
- 1200 g - 12% Proson Luxe au Beurre
- 500 g - 5% Fresh Yeast
- 500 g - 5% Sugar
- 300 g - 3% Proson Vruchten Citrus (fruit citrus)
- 150 g - 1.5% Salt
- 100 g - 1% Proson XS (extra softness)
- 5600 g - 56% Water approx.
Filling:
- 2500 g - 25% Florentine
- 2500 g - 25% Butter
- Pastry creme
- Vanilla extract
Decoration:
- Caramel pieces
- P2 sugar
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 22ºC
- Dough rest: Approx. 15 minutes
- Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling. Roll up and put into the tin
- Cut the dough on a regular way
- Final proof: Approx. 40-45 minutes
- Brush with egg wash Put on top some caramel pieces and P2 sugar.
- Baking: Approx. 15 minutes at 220ºC
- Cover the top with apricot jelly
