January's recipe

Our recipe of the month: Butterscotch Rolls.

Recipe 

10.000
500
150
5.400
1.000
500

g
g
g
g
g
g

 

 100
5
1,5
54
10
5

%
%
%
%
%

 

flour                        } 100%
fresh yeast*
salt
water
Exakt Soft 
butter

Filling

   4920 g   Butterscotch Dark (15 g per piece)       

Finishing

   1.640
      656
g
g
 

Caramel sugar syrup (5 g per piece) 
Mont Blanc (2 g per piece) 

     

 * or instant yeast 1/3 of fresh yeast


Method

Mix the ingredients to a well developed dough.
Dough temperature 26°C.
Scaling weight 1650 gram.
Intermediate proof 10 minutes.
Divide and round up.
Final proof 50 minutes, directly after the final proof press the middle with a ball.
Fill with the butterscotch and bake.

Baking temperature 270°C.
Baking time 8 minutes.

After baking, immediately brush with butter and pour the caramel sugar syrup over the butterscotch.
Create a grid of Mont Blanc.

Yield 328 pieces.

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