Group 1
Ingredient
KG
%
Wheat flour
1.000
100.00
0.500
50.00
Yeast
0.060
6.00
Water
0.750
75.00
Total Weight: 2.310
Total Weight: 1.260
- Mix group 1 for 2 minutes on slow speed and 3 minutes on fast speed.
- Dough temperature should be 23°C.
- Incorporate the Rollex Gold (group 2) into the dough, then pin out and make 3 x half-turns.
Straight Process
- 15 mins in fridge.
- Pin out, spread Cinnamon Filling and water (group 2) and make 1 x half-turn.
- Repeat this pin out, spread and turn process.
- Rest for 20 mins in freezer.
- Roll dough out to 6-8mm thick.
Overnight Process
- Pin out, spread Cinnamon Filling and water (group 2) and make 1 x half-turn.
- Repeat this pin out, spread and turn process.
- Rest for 20 mins in fridge.
- Roll dough out to 6-8mm thick.
- Scale at 50-70g.
- Prove for 45-60 minutes at 30-35°C, 80% relative humidity.
- Fry at 185°C for 90 seconds each side.
- Finish with Clear Glaze.
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Bake stable filling, for application on a wide range of cake, puff pastry and enriched bun goods.
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