BABKA CRUMBLE BREAD
(Recipe makes 7 loaves)
Total Weight: 3.620
Group II
Ingredient
KG
Cinnamon
0.105
White Sugar
0.105
Total Weight: 0.210
Group III
Ingredient
KG
Crumble Mix
2.000
Margarine
0.506
Total Weight: 2.506
- Place all of the ingredients from Group I into the mixing bowl and mix until fully developed. Mixing time depends on type of mixer used.
- Dough temperature 28ËšC - 30ËšC. Â
- Resting time 10 minutes.
- Scale dough at 500g.
- Mould and flatten the dough with a rolling pin.
- Brush the dough with water.
- Mix ingredients from Group II with a spoon and sprinkle 30g over each dough piece and fold the dough.
- Roll into a tight sausage shape about 60cm long.
- Shape the dough into a spiral coil and tuck the trailing end underneath.
- Move the dough onto a prepared baking tray.
- Brush the dough with egg wash.
- Prove for 20 - 25 minutes.
- Place all of the ingredients from Group III into the mixing bowl and mix on slow speed for ±5 minutes until the mixture forms a crumble.
- Brush dough again with egg wash and sprinkle 50g of the crumble mixture on top. Â
- Bake at 200°C for 30 - 35 minutes.
