Ingredients

Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
0.100
Flour
1.000
Sugar
0.150
Yeast
0.070
Water
0.550
Total Weight: 1.870

Method

Chocolate and Hazelnut Christmas Star

1. Add all ingredients to the mixing bowl, mix on slow speed for 3 minutes, then mix on fast speed for 5 minutes.
2. Check dough temperature is approx 27℃.
3. Scale into 150g dough pieces and leave to rest for 5 minutes.
4. Roll out the dough pieces into roughly 10 inch circles, and place aside.
5. Spread hazelnut chocolate spread thinly on 1 of the circle layers. Place another circle dough piece on top and repeat this step twice. Finally place a fourth circle on top.
6. Using a 12 cake portion cutter, make the cuts then twist the outer pieces twice.
7. Prove for 45 minutes.
8. Bake for 14 - 17 minutes at 210℃ (410℉).
9. After removing from the oven, tap the tray and glaze with Bun Glaze RTU.

Ingredients

Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
0.100
Flour
1.000
Sugar
0.150
Yeast
0.070
Water
0.550
Total Weight: 1.870

Method

Chocolate and Hazelnut Christmas Star

1. Add all ingredients to the mixing bowl, mix on slow speed for 3 minutes, then mix on fast speed for 5 minutes.
2. Check dough temperature is approx 27℃.
3. Scale into 150g dough pieces and leave to rest for 5 minutes.
4. Roll out the dough pieces into roughly 10 inch circles, and place aside.
5. Spread hazelnut chocolate spread thinly on 1 of the circle layers. Place another circle dough piece on top and repeat this step twice. Finally place a fourth circle on top.
6. Using a 12 cake portion cutter, make the cuts then twist the outer pieces twice.
7. Prove for 45 minutes.
8. Bake for 14 - 17 minutes at 210℃ (410℉).
9. After removing from the oven, tap the tray and glaze with Bun Glaze RTU.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas