ingredients

200g	SWEET SOFT 20
800g	Wheat flour
80g	Sugar
100g	Butter, soft
100g	Eggs
70g	Yeast, fresh
400g	Water

for lamination

500g	Puff pastry margarine

processing

Yield: 37 pieces

Method:
Mix a dough with all ingredients.

Mixing time: 3 minutes in slow + 5 minutes on fast
(spiral mixer)

Dough temperature: approx. 25°C
Dough resting time: 15 minutes

Fold 500 g puff pastry margarine into the above dough quantity (approx. 1700 g), give 3 single or 2 double folds (for 1000 g dough 300 g puff pastry margarine). Make up: Pin out the dough to 2,5 mm thickness and make up as usual.

Baking temperature: 190°C
Baking time: 18 minutes