Ingredients
Butter braid dough
wheat flour 400
whole milk
sugar
baker’s yeast
liquid malt
eggs
butter
table salt
Meringue with fécule
egg white
sugar
potato starch flour
Additional ingredients
egg wash
(for brushing)
semolina
(for dusting and processing)
egg white glaze 1:5
(for the eyes)
scrivosa, brown
(for the eyes)
Production
Butter braid dough
Dissolve sugar and liquid malt in the milk. In a kneading machine, combine wheat flour, the milk-sugar-malt mixture, yeast and eggs. After 4–5 minutes, add the butter, and towards the end of mixing, add the salt. Knead the dough until a nice gluten structure is formed.
Proofing: 75 minutes
Meringue with fécule
Mix sugar and potato starch. Whip the egg whites with one-third of the mixture. Gradually fold in the remaining sugar-starch mixture. Whip until a stable, foamy mass with soft peaks forms.
Portioning and pre-shaping into rounds
Weigh dough portions for the bodies at 1’500 g each and for the heads at 750 g each. Pre-shape into rounds and allow a short rest.
Shaping
- Roll the body pieces to approx. 7 cm Ø.
- Use a round pastry cutter (5 cm Ø) to cut an indentation for the head.
- Cut the removed dough piece in half and place as feet under the body.
- Shape the head dough balls into slightly elongated shapes.
- Cut the ears with a metal scraper.
- Place the heads into the prepared indentation.
Piece proofing
Place on trays lined with silicone paper. Cover and leave to proof well. Then brush with egg wash.
Baking preparation
Pipe approx. 10 g of meringue onto each piece as the “fur.”
Baking
Load into a mild oven without steam and bake until lightly browned with the vent open.
Finishing
Pipe the eyes with egg white glaze and brown scrivosa onto plastic wrap, let dry and place onto the pastry.
or
Pipe the eyes directly onto the cooled pastries.
Evaluation