Learn from us: Recipes

Sweet Bread Dough

Starter (Sponge)

Ingredients

• 500 g High-protein wheat flour
• 11 g Instant yeast
• 10 g Granulated sugar
• 350 g Ice water

Instructions (Starter)

Mix all ingredients until evenly combined, then rest for one hour.

Main Dough

Ingredients A:

• 500 g High-protein wheat flour
• 200 g Granulated sugar
• 30 g Milk powder
• 4 g Instant yeast
• 4 g Bread improver

Ingredients B:

• 5 Egg yolks
• 125–150 g Ice water

Ingredients C:

• 12 g Salt
• 200 g FILMA® Prestige (Butter Blend Margarine)

Nastar Crumble Topping

Ingredients:

• 100 g FILMA® Prestige (Butter Blend Margarine)
• 80 g Granulated sugar
• 30 g Milk powder
• 210 g Medium-protein wheat flour
• 30 g Almond powder

Instructions (Crumble):

Mix all ingredients until dough is crumbly and forming small granules.

Filling

• 250 g Pineapple jam, shaped into small balls (about 20 g each)

Instructions (overall):

Step 1: Make the dough

• Mix Ingredients A and Ingredients B until well combined.
• Add the rested starter and continue mixing until smooth.
• Add Ingredients C and mix again until the dough becomes smooth and elastic.

Step 2: Portion and fill

• Divide the dough into 40 g portions.
• Round each portion and rest for 10 minutes.
• Flatten each dough piece and wrap one pineapple jam ball inside. Seal well and shape.

Step 3: Add crumble + top jam

• Brush the shaped dough lightly with evaporated milk.
• Roll the top portion of the dough in Nastar Crumble so it adheres.
• Press a small indentation in the centre.
• Place a small extra dab of pineapple jam into the indentation (this is the outer jam for the nastar look).

Step 4: Proof & bake

• Proof for 1 hour or until doubled.
• Bake at 180°C for 12–15 minutes, until golden.