minutes baking time
Temperature in °C
Ingredients basic dough:
2,0 kg wheat flour
0,5 kg Westfalia Back Melange
0,3 kg sugar
0,08 kg milk powder
0,5 kg whole egg
0,5 kg milk
0,1 kg yeast
0,02 kg salt
0,005 kg cardamom, grounded
1,0 kg brown sugar
0,05 kg cinnamon
knead a pre-dough from the half amount of wheat flour, yeast, and the milk, keep rested for approx. 30 minutes. Following add the remaining ingredients and knead to a smooth dough.
kneading time: 2 minutes by slow and 4 minutes by fast
Keep the dough rested for approx. 30 minutes in the fridge.
Laminate with 1kg Westfalia Melange Platte 3 single folds.
Roll the dough to a width of approx. 45 cm and a thickness of 2,5 mm, brush the right part with liquid Westfalia Back Melange, spread with the cinnamon-mixture, then turn the left side over the right part and press on slightly by using a rolling pin.
Cut stripes of 45 cm length and 2 cm width, twist the stripes, and roll to snail shaped rolls and lay them on prepared baking sheets.
After a proofing time, brush the dough pieces with liquid egg and spread with pearl-sugar, bake with a little steam.
baking time: approx. 12-14 minutes
baking temperature: 170°C- 175°C, circulating air oven