Ingredients
Yield Recipe
Yeast dough
10'000
g
wheat flour 400/550
5'700
g
whole milk
120
g
sugar
470
g
baker’s yeast
550
g
liquid malt, active
1'800
g
butter
220
g
table salt
Baking preparation
125
g
raisins
250
g
coarse sugar
Egg wash
1'000
g
eggs
2
g
table salt
20
g
sugar
Production
1
Yeast dough
Mix all the ingredients except the butter and salt in the mixer. After 3 minutes, add the butter, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Kneading: spiral mixer
Mixing time: 10–12 minutes
Kneading time: 4–5 minutes
Dough temperature: 20–22°C
Proofing: 45–60 minutes
2
Egg wash
Whip the eggs, add the salt and sugar and mix everything thoroughly. Then pass through a sieve.
3
Processing and shaping
First pre-knead the 180 g dough pieces slightly round, then work them into an elongated drop shape. At the blunt end, twist off 1/4 to form the head and slightly flatten the dough pieces. Cut arms and legs with a knife and place on trays greased with clarified butter.
Scarf: Roll approx. 10 g dough pieces lengthwise to approx. 15 cm and tie around the neck.
Hat: Roll out the dough to a thickness of 2 mm, briefly deep-freeze, cut out discs, fold over 1/3 as a brim and place on top.
4
Baking preparation
Press sultanas firmly in for the eyes.
Brush with egg.
Piece proofing: 40–50 minutes.
Leave to stand in the refrigerator at 5°C before finishing (cutting, sprinkling with coarse sugar, etc.). Caution: Products must not dry out or form a skin.
5
Baking
Baking temperature: approx. 230°C dropping
Baking time: approx. 9 minutes
Depending on the oven, introduce steam with a delay (light steam) to achieve a glossy finish, or bake with the oven’s own steam (keep vent closed until halfway through baking, then open and finish baking).
Evaluation