Home Recipes St.Martin rolls

St.Martin rolls

Inspired by the traditional Poznan´croissant

Dairy Butter

photo1 | Debic

Ingredients

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

Crème Butter 4x2.5KG

Croissant Butter 5x2KG

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.

Dairy Butter

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Debic for chefs