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Butter roll

An easy recipe for butter roll by Debic.

Viennoiserie Croissant Butter

29b50000-ff27-0003-ef64-08d8a1169e50

Ingredienser

Mother dough

4000 g Flour (11.50/680)

280 g Yeast

280 g Sugar

360 g Debic Dairy Butter Constan t

70 g Salt

120 g Powdered milk

1600 ml Milk

160 ml Water

7 Eggs

2000 g Debic Croissant Gold

Debic-produkter som används

Smör Brioche (Constant) 4x2,5kg Debic

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Smältpunkt: 30°C till 32°C

Tillredning

Mother dough

Mix all the ingredients and knead briefly.

Leave in the refrigerator to rest for 4 hours.

Leave the Debic Croissant Gold to come to room temperature and incorporate into the mother dough.

Fold: 3 x 3.

For a classic butter roll, roll out the dough to 4 mm thick.

Weigh out 90 grams of dough for each butter roll.

Do not leave to rise for too long.

Bake the butter rolls at 230°C for 14 minutes with plenty of steam.

Receptetiketter Viennoiserie Croissant Butter Lunch Brunch Butter CroissantGoldButter

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