Grittibanz

11月 05, 2022

A Butter dough for the Weckmann, a typical Christmas bread in Europe, German and Switzerland.

Poollish

200g Milk

200g Bread flour 550

4gr. instant yeast (or 2gr. fresh yeast)

Bread dough

above poolish (400gr.)

460gr. milk

30gr. instant yeast (12gr. Fresh yeast)

800g bread flour550

6g cinnamon (optional)

20g salt

100g Butter (soft)

1. mix the poolish in a dough and rest for a dough in fridge (or in room temp for 3 hours)

2. main dough mix all ingredients and poolish. until smooth and then add the butter last in dough. 

3. Rest the dough in a cover bowl / container for one and half hours. take it out and cut it in 3 - 4 pieces. Roll in a long shape and rest for half hour. 

4. Roll out the dough like in pic. and cut with dough cutter then place on the tray for another 1 hours. 

5. Brush with egg wash and decorate with raisin , pearl sugar and the ceramic pipes.

6. Put in a pre-heat 220 degree oven, bake for 20-25 mins. 

roll the dough in long shape and cut with dough cutter.

For decorate with raisin , pearl sugar , and ceramic pipe, then brush with egg wash and bake in 200-230 degree oven for 20-25 mins

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