 |
Sweet Roll Dough
| Ingredients | Bakers % | Total % |
| Bread Flour | 80 | 800 |
| Cake Flour | 20 | 200 |
| Milk | 40 | 400 |
| Eggs | 15 | 150 |
| Honey | 5 | 50 |
| Sugar | 10 | 100 |
| Salt | 2 | 20 |
| Osmotolerant Yeast | 2 | 20 |
| Butter, Cold | 30 | 300 |
| Total | 204 | 2040 |
Pastry Cream
| Ingredients | Bakers % |
| Milk | 500 |
| Honey | 40 |
| Yolks | 90 |
| Cornstarch | 38 |
| Sugar | 60 |
| Butter | 30 |
| Vanilla Bean | 1 each |
Method
Simmer milk with honey and split and scraped vanilla bean.
Whisk together the cornstarch and sugar. Thoroughly whisk in yolks.
Temper milk into yolk and starch mixture and return to a boil, stirring vigorously.
Remove from heat and mount in butter.
Streusel
| Ingredients | Bakers % |
| Almond Paste | 180 |
| Brown Sugar | 180 |
| Granulated Sugar | 180 |
| Butter, Cold | 330 |
Method
Sift the sugars and flour.
Cut in the almond paste and the cold butter .
Variations: can add spices, nuts or oats.
Pan 550 grams of dough in a prepared 10" cake pan.
Top with 120 grams of pastry cream.
Top with 200 grams of fruit.
Top with streusel.
Proof 1-1.5 hours at 80°F.
Bake 385°F for 20 minutes with three seconds of steam.
Unpan carefully, but immediately.
Formulation courtesy of the National Honey Board
