Name: Berliners
Yield: Yield 1 kg / 2 lb 3.27 oz
Ingredients: 10 g / .35 oz malt syrup; 75 g / 2.65 oz butter, diced, soft; 8 g / .28 oz salt; 51 g / 1.8 oz sugar; 14 g / .49 oz instant dry yeast (Gold Label); 254 g / 8.96 oz bread flour; 254 g / 8.96 oz pastry flour; 76 g / 2.68 oz eggs; 229 g / 8.08 oz milk, at 21°C / 70°F; 31 g / 1.09 oz egg yolks

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

76 g / 2.68 oz eggs
31 g / 1.09

Method

Place the eggs, egg yolks, and milk in the bowl of an electric mixer first, then the flours, yeast, sugar, malt, and salt, and finally the butter on top. Mix on low speed with the dough hook attachment until all of the ingredients have been thoroughly combined and the sides of the mixing bowl are clean. Mix on high speed until the dough has reached full gluten developmen