Recipe: Sweet poppy chandelier

2 Aug 2019

Recipes
Recipes
Vivafil
Mimetic
Bakery

Ingredients

Dough ingredients

  • 1000 g - 100% - of Flour
  • 430 g - 43% - of Water
  • 100 g - 10% - of Eggs
  • 50 g - 5% - of Yeast
  • 18 g - 1,8% - of Salt
  • 130 g - 13% - of Sugar
  • 150 g - 15% - of Mimetic Incorporation*
  • 20 g - 2% - of Soft't Melting*

Total dough: 1898 g

Filling ingredients

  • 1000 g Poppy Seeds Filling* (mixed with 400 g water and 100 g whole eggs), 450 g Vivafil Apricot

*Puratos product

Working Method

Mixing

  • Mixing spiral: 3 min. slow and 4 min. fast without fat, add the fat and again mix 3 min. slow and 4 min. fast.
  • Dough temperature: 26 °C
  • Roll out: at 3 mm
  • Freeze: 15 min. at -18 °C

Make up

  • Make up: Cut ribbons of size 20 cm x 60 cm, spread on one poppy seeds filling and roll up like a swiss roll. Spread on another ribbon Vivafil Apricot* and also roll up like a swiss roll. Divide the rolls in 2, take one of each, make a twist and put in a turban mould. 
  • Final fermentation: 75 min. at 28 °C and 80% R.H. 

Decoration before baking

  • Spray with Sunset Glaze* and put florex with pistachios on top. 

Baking

  • Oven temperature: 230 °C
  • Baking time: 10 min.