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
2000 g Debic Croissant Gold
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.