minutes baking time
Temperature in °C
ingredients:
danish dough:
3500 g wheat flour, type 550
1450 g water, cold
350 g whole egg
600 g Westfalia Backstabil Pro
250 g yeast
140 g milk powder
50 g salt
2000 g Westfalia Melange Platte 25% Butter
Kneading-time: 2 minutes by slow, 4 minutes by fast
Keep the dough rested for approx. 10 minutes, then laminate 3 single folds with the Westfalia laminating margarine.
Poppy seed filling:
1000 g poppy seed, grounded
500 g Westfalia Back Melange
400 g sugar
150 g honey
1100 g milk
150 g whole egg
200 g wheat semolina
150 g biscuit crumbs
pinch of salt
Mix the poppy seed, semolina and the biscuit crumbs.
Bring the milk, Back Melange, sugar and honey to boil, stir the poppy seed mixture into the boiling milk. Finally add the eggs and stir into the poppy seed filling.
Method for 3 baking sheets 60 x 40 cm 24 whirls each baking sheet:
Roll the Danish dough to a thickness of 2,5 mm and a width of approx. 50 cm. Spread the poppy seed filling evenly then roll the dough lengthwise. Cut into pieces of 4 cm and lay 24 whirls with a little distance on a 60 x 40 cm baking sheet.
Bake when fully proofed.
Baking temperature: approx. 180 °C
Baking time: approx. 25 minutes
