A lamish first attempt: sweet roll.
I happened across a formula for " Buchteln", and decided to try it, but I have to avoid milk and dairy (including butter) as it's poison for me, and the formulas for Buchteln always seem to have milk. My first attempt needs some improvement.
| Sugar | 8.00% | |
| Water 136°F | 44.80% | |
| flour, 11.46 protein | 100.00% | |
| eggs | 20.00% | |
| salt | 2.00% | |
| Lemon zest | 0.80% | |
| butter-flavored shortening | 21.00% | |
| yeast, compressed | 3.40% |
It was too much yeast, these jam filled sort-of-brioches were very yeasty flavored, so I will increase the fermentation time and decrease the inoculation. The flavor of the yeast overpowered the lemon zest, but I was happy with the crumb. I made a folding error, I believe the jam should be more in the middle, instead of right under the top crust.
I updated with a link to the original recipe which uses real butter and milk, but also 3 g more yeast. I order ingredients differently, and the process I used is a bit different, sequential in that order.
Comments
They look great, but probably would benefit from the jam being more centered. However,Ttis way, you have room to add a second layer (or flavor) of jam, so not all bad! :)
Do you feel the bread suffers for the omission of milk? Have you tried alternative 'milk's, such as almond, coconut, soy, etc.? I haven't baked with them, but understand it's possible.
One layer could be jam, and the other a nut butter! But I think I'll practice single layer first :-) I'm not real sure what the crumb of these traditionally looks like, I've never had a "real" one.
I don't miss the milk, the issue with omitting milk is adjusting the formula so the fat and water ratios are about the same, and I think that's okay with this formula. I may increase the zest a bit, along with increasing the fermentation time.
It is reported they are traditionally served with vanilla sauce, and the nut milk would probably be necessary for it to have the correct color.
Thanks for your suggestions!
put in wrong place, sorry