Pastry - Knot Dough - DockerCompany

Knot Dough

Scale (g)	3275
	10

Safety margin factor	12

Overall Formula	Baker's %	Weight (g)			Dough weight	Safety margin	FCF
White Bread Flour	100	16047			32750	0.8333333333	160.4605585
Scraps	20	3210
Caster Sugar	14	2247
Milk	50	8024
Fresh Yeast	3.5	562
Salt	1.6	257
Butter	15	2407
Units	204.1	32754		Method:
Margin for error per loaf (g)		0
				Dough
				Add all ingredients in at once and mix for 15mins at speed 1
Sponge				Rest for 10mins
Bread Flour		9660		Mix for 2 mins speed 2
Scraps		3210		Weigh in to 3200g balls and roll down to 6
Milk		8024		Chill over night
Sugar		391
Fresh Yeast		562
Total		21847		Butter
				Mix butter and sugar for Cardamom Knots
				Mix butter sugar and cinnamon for Cinnamon Knots
Final Dough
White Bread Flour		6387
Butter		2407		Shaping
Sugar		1856	plus scraps 20%	Cover 2/3 of dough with either butter (for cardamom add pistachio and ground cardamom)
Salt		257		Fold over 1/3 and the other 1/3
Total		10907		Turn and roll out with rolling pin
				Cut 2.5cm strips
Cinn/Cardi Butter				Twist and shape in to knots
Plant Butter		200
Soft Brown Sugar		75
Caster Sugar		75		Bake
Cinnamon		20		190C for 13 min.
Cardamom		10
Total		380

Sugar Glaze
Boiling Water		1000
Caster Sugar		1000		Finish
				Sugar syrup knots
				Top cinnamon knots with demarera
				Top cardamom knots with demarera and pistachio







				Babka	1			Knot dough.
				Miso	1	Tbsp		Melt chcolate, miso an butter over bain-marie.
				Choc. chips	100			Remove from pan and add icing sugar and cocoa powder, mix until smooth.
				Butter	50			Add soy milk and mix until shiny.
				Icing Sugar	50
				Cocoa Powder	20
				Soy Milk	100



				Glaze	1			Bring to boil.
				Maple Syrup	85
				Demarera	75
				Water	80