Ingredients

Group 1
Ingredient
KG
White flour
0.734
Fresh yeast
0.050
Sugar
0.050
Butter
0.034
Milk powder
0.017
Salt
0.007
Water
0.300
Egg
0.100
Total Weight: 1.292
Group 2
Ingredient
KG
Rollex Gold
0.534
Total Weight: 0.534

Method

1. Using a spiral mixer, mix group 1 to a clear dough.
2. Leave to rest for 5 minutes.
3. Fold in group 2 and give one book and two half turns.
4. Divide into two pieces and roll out, then spread with Cinnamon Filling over one half and put together.
5. Cut out tree shape, twist the branches and egg wash.
6. Prove until twice the thickness.
7. Bake: 230°C for 10-15 minutes.
8. Dust with icing sugar and dip in RTU Caramel Sauce or Caramel Ripple to enjoy.

Ingredients

Group 1
Ingredient
KG
White flour
0.734
Fresh yeast
0.050
Sugar
0.050
Butter
0.034
Milk powder
0.017
Salt
0.007
Water
0.300
Egg
0.100
Total Weight: 1.292
Group 2
Ingredient
KG
Rollex Gold
0.534
Total Weight: 0.534

Method

1. Using a spiral mixer, mix group 1 to a clear dough.
2. Leave to rest for 5 minutes.
3. Fold in group 2 and give one book and two half turns.
4. Divide into two pieces and roll out, then spread with Cinnamon Filling over one half and put together.
5. Cut out tree shape, twist the branches and egg wash.
6. Prove until twice the thickness.
7. Bake: 230°C for 10-15 minutes.
8. Dust with icing sugar and dip in RTU Caramel Sauce or Caramel Ripple to enjoy.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Christmas

Finished Product

Finished Product

Danish, Sweet Good

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