Rezept
Craquelin (Belgian sugar bread)
Zutaten
- 1000g of flour
- 300g of C40 nib sugar
- 200g of fat (butter)
- 70g of fresh yeast
- 80g of crystallised sugar
- 15g of salt
- 4.5 dl of milk
- 2 eggs, around 120g
- Egg wash
- C40 nib sugar for decoration
Zubereitung
- 1
Knead in a spiral kneader for 5 minutes in speed one and then 6 minutes in speed two.
- 2
Temperature of the dough 25°C.
- 3
Leave to rest 20 minutes under cling film.
- 4
Weigh 4 pieces of 150g, roll them in two balls and place them under cling film. This dough will be used for the envelopes.
- 5
Add the C40 nib sugar to the rest of the tough, mix 1 minute at low speed.
- 6
Divide the dough into 4 pieces of the same weight, around 400g.
- 7
Roll out the envelopes.
- 8
Shape the sweetened dough pieces.
- 9
Place the dough pieces on the envelopes with the closure facing up and wrap, lightly ball, taking care not to tear them.
- 10
Place on platters or in buttered moulds, the closure underneath.
- 11
Leave to rest +/- 70 minutes, 28°C, 80% humidity.
- 12
Brown the craquelins with the egg wash.
- 13
Cut them and place the nib sugar in the cuts.
- 14
Bake at 190°C for around 30 minutes.