Ingredients
Brioche dough
wheat flour 400
whole milk
sugar
baker’s yeast
eggs
liquid malt
butter
table salt
Red cabbage and cheese filling
red cabbage, cooked
grated cheese mix
low-fat quark
Additional ingredients
Landjäger sausage, finely diced
semolina
(for rolling out)
Production
Brioche dough
Dissolve the sugar and liquid malt in the whole milk. Mix the wheat flour, milk-sugar-malt mixture, baker’s yeast and eggs together in the kneading machine. After 4–5 minutes, incorporate the butter in two portions. Add the salt at the end of the mixing time and knead the dough until a nice gluten structure is formed.
Dough temperature: 24°C
Proofing: 60–75 minutes at room temperature, then 120 minutes in the refrigeratur at 3–5°C
Filling
Finely chop the red cabbage and mix well with the grated cheese and low-fat quark.
Peel the Landjäger sausage and cut into small cubes.
Note: Process the filling on the same day, otherwise it will release moisture.
Preparing the dough
Roll 1’000 g of brioche dough into a 60×48 cm sheet and freeze for about 60 minutes at -18°C.
Filling
Spread the red cabbage and cheese filling evenly over the dough and arrange the Landjäger sausage cubes on top.
Processing
Cut the dough into 12×12 cm squares and roll them up from one side.
Shaping and placing in the molds
Place the dough rolls seam-side up and press in the center with the back of a metal scraper without cutting through. Then pinch the rolls upward to shape. Place them in tulip baking cups and stabilize in appropriate metal molds.
Piece proofing
Leave to rise well in the proofer at 28°C.
Baking
Bake in a gentle oven with steam until golden brown. After baking, unmold but leave in the tulip paper.
Evaluation