Home Recipes St.Martin rolls

St.Martin rolls

Inspired by the traditional Poznan´croissant

Butter campaign 2024 St.Martin rolls Butter campaign 2024
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Ingredients

For 40 servings

Laminated dough

207 g milk

78 g eggs

78 g sugar

39 g yeast

518 g flour

3 g salt

78 g Debic Crème Butter

250 g Debic Croissant Butter

White poppy seed mass

800 g steamed white poppy seeds

120 g granulated sugar

250 g raisins

250 g walnut

100 g flaked almonds

100 g orange peel

150 g Debic Crème Butter

400 g water

100 g honey

150 g Amaretto liqueur

150 g egg

Garnish

800 g nuts

800 g dried fruit

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations

Preparation

Laminated dough

Heat the milk, eggs, sugar and yeast together.

Add half of the flour and the salt.

Combine the ingredients thoroughly.

Add melted Crème Butter and the remaining flour.

Knead the dough thoroughly.

Cool for about 30 minutes.

Roll out the butter sheet at 10°C and the dough at same thickness.

Fold in the Croissant Butter sheet at 2/3 and give 3 single turns (3 x 3).

Rotate the dough 90° at each turn.

White poppy seed mass

Combine all dry ingredients together.

Add liquid raw materials.

Knead the poppy seed mixture thoroughly.

Assembly

Roll out the dough into a rectangle of approximately 4 mm thick.

Spread the white poppy seed mixture on the surface of the cakes.

Roll the dough and filling into a roll.

Cut the rolls to a thickness of about 4 cm.

Place on a baking tray.

Place the rolls in the fermentation chamber at 29°C and 70% humidity for about 90 minutes.

Bake at 180°C for about 30 minutes.

Finish the baked rolls with icing and decorate with nuts and dried fruit.

Recipe tags Butter campaign 2024 St.Martin rolls Butter campaign 2024 Michał Doroszkiewicz Debic Butter Crème butter Croissant Butter
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