Ingredients:
10000 g Flour Super Rex
3000 g Sugar
2000 g Eggs (or 40 Eggs)
1000 g Milk
500 g Butter
500 g Margarine
700 g Yeast
50 g Salt
≈ 2500 g Water
30 g Mastic
50 g Mahlepi
20 g Garden Cress
Preparation:
1
Dissolve the yeast with the milk.
2
Add the flour and mix to create a slight thicker batter.
3
Let it for 30 minutes in a warm place to develop the yeast.
4
Melt the butter in the oven.
Procedure:
5
Add the flour, the sugar, the flavors and the salt into the mixer and put it on operation to mix well.
6
While mixing add the melted butter and the margarine. After a while add the eggs, the batter and mix for 10 minutes at slow speed and for 10 minutes fast to develop a smooth dough.
7
Let it rest for 20 minutes.
8
Cut, mold to rolls and proof at 35° C with 60% humidity to avoid spread, for 60-120’.
9
Bake at 170° C for 35’ (approx.).
Notice:
10
If we want a tighter dough we can increase the quantity of Super REX and decrease the amount of fat, respectively,
Ingredients
Ingredients:
10000 g Flour Super Rex
3000 g Sugar
2000 g Eggs (or 40 Eggs)
1000 g Milk
500 g Butter
500 g Margarine
700 g Yeast
50 g Salt
≈ 2500 g Water
30 g Mastic
50 g Mahlepi
20 g Garden Cress
