Catarina Braid with Apple Filling
Ingredients
Part Acabamento
Part Folheamento
Part Preparo
Process
01. Place the Zeelandia Croissant and part of the cold water (400 ml) in the mixer and mix on low speed (speed 1) for about 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (100 ml), beating on high speed (speed 2) for about 5 minutes or until reaching the veil stage.
LAMINATION
01. Roll the puff pastry margarine into a rectangular shape to a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape to a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the unbuttered part over half of the buttered part, then fold the remaining third with margarine on top of them.
06. Roll the dough (2nd time) to a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic. Let rest for 10 minutes.
09. Roll the dough for the last time (3rd time) to a thickness of approximately 0.5 cm. Remove excess flour with the brush.
10. Cut into rectangles of approximately 20 x 15 cm.
11. Make cuts on the sides of the dough (like a fringe).
12. Place the Zeelandia Apple Cinnamon Filling on each piece of dough.
13. Cross the side strips to form a braid and place in previously greased smooth baking sheets.
14. Ferment in a fermentation chamber at room temperature for approximately 1:40 h or until ready.
15. Brush the surface with beaten whole eggs halfway through the fermentation time.
16. Bake at 200°C for approximately 20 minutes in a stone oven with little steam.
TIP
- Alternative baking:
* Turbo Oven with steam: 170°C for approximately 20 minutes.
FINISHING
01. With the help of a sieve, sprinkle the Zeelandia Icing Sugar over the breads.
Yield
12 Units of 200 g
Equipment
Mixer , Steam Oven , Oven , Sieve , Scale , Fermentation Chamber , Scale , Smooth Baking Sheets , Brush , Knife , Brush , Container
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 9.6 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 153 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Catarina Braid with Apple Filling
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Croissant and part of the cold water (400 ml) in the mixer and mix on low speed (speed 1) for about 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (100 ml), beating on high speed (speed 2) for about 5 minutes or until reaching the veil stage.
LAMINATION
01. Roll the puff pastry margarine into a rectangular shape to a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape to a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the unbuttered part over half of the buttered part, then fold the remaining third with margarine on top of them.
06. Roll the dough (2nd time) to a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic. Let rest for 10 minutes.
09. Roll the dough for the last time (3rd time) to a thickness of approximately 0.5 cm. Remove excess flour with the brush.
10. Cut into rectangles of approximately 20 x 15 cm.
11. Make cuts on the sides of the dough (like a fringe).
12. Place the Zeelandia Apple Cinnamon Filling on each piece of dough.
13. Cross the side strips to form a braid and place in previously greased smooth baking sheets.
14. Ferment in a fermentation chamber at room temperature for approximately 1:40 h or until ready.
15. Brush the surface with beaten whole eggs halfway through the fermentation time.
16. Bake at 200°C for approximately 20 minutes in a stone oven with little steam.
TIP
- Alternative baking:
* Turbo Oven with steam: 170°C for approximately 20 minutes.
FINISHING
01. With the help of a sieve, sprinkle the Zeelandia Icing Sugar over the breads.
Tips
Yield
12 Units of 200 g
Equipment
Mixer , Steam Oven , Oven , Sieve , Scale , Fermentation Chamber , Scale , Smooth Baking Sheets , Brush , Knife , Brush , Container
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 9.6 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 153 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.