Lemon Babka
09-013
Group Dough
Ingredient
KG
%
Bread Flour
0.150
50.00
All Purpose Flour
0.150
50.00
Sugar
0.068
22.70
Salt
0.003
1.10
Fresh Milk
0.111
37.10
BAKELS BALEC LACTO ALBUMEN
0.009
3.00
Water
0.045
15.10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1.00
DOBRIM NOBRO
0.001
0.40
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.017
5.50
Butter
0.066
22.00
APITO LEMON PASTE
0.009
3.00
BRITE VANILLA EXTRA STRENGTH
0.002
0.50
Total Weight: 0.634
Group Topping
Ingredient
KG
%
Powdered sugar
0.010
-
Total Weight: 0.010
How to do it:
1. Combine bread flour, all purpose flour, sugar, salt, Bakels Instant Yeast, Dobrim Extra Strength, Apito Lemon Paste, Brite Vanilla Extra Strength, fresh milk and *Balec solution. Mix on low speed for 2 minutes.
2. Add Butta Butteroil Substitute and butter and mix on high speed until developed.
3. Rest dough for 10 minutes.
4. Sheet the dough into a rectangle.
5. Roll the dough into a fat cylinder about 12 to 14 inches long. Connect the ends to form a ring.
6. Place the dough in a 9-inch fluted pan.
7. Proof for 60-90 minutes.
8. Bake at 180°C for 30-40 minutes or until golden brown.
9. Cool and dust with powdered sugar.
*Balec Solution: Dissolve 9.00g Balec Lacto Albumen in 45.30g water. Mix well before use.
Yield: 1 round bread
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