1. active


Ingredients Dough

Wheat flour type 550 7.500 kg
Butter 1.200 kg
Whole egg 0.750 kg
Sugar 0.450 kg
Yeast 0.600 kg
Water, approx. 3.000 l
Total weight 15.000 kg


Mixing time: 2 + 7 minutes, spiral mixer
Dough temperature: approx. 26° C
Bulk fermentation time: approx. 10 minutes

Ingredients Nut filling

MELLA-NUSS 3.000 kg
Whole egg 0.450 kg
Water 1.050 l
Total weight 4.500 kg

Ingredients Poppy filling

MELLA-MOHN 3.000 kg
Whole egg 0.900 kg
Water 1.800 l
Total weight 5.700 kg

Ingredients Quark filling

Quark, low-fat 3.000 kg
Whole egg 0.600 kg
Butter/Cream margarine, liquid 0.350 kg
Total weight 5.000 kg

Mixing time: Mix the ingredients of the fillings briefly until smooth.
Scaling weight: 0.250 kg

Ingredients Streusel

MELLA-MÜRB 2.000 kg
Sugar 0.200 kg
Butter 0.800 kg
Total weight 3.000 kg


Mixing time: 2 – 3 minutes
Scaling weight: approx. 0.050 kg
Instructions for use: After the bulk fermentation time, scale dough pieces, mould round and shape slightly long. After a short relaxation time, roll the dough pieces out into rectangles with a thickness of 2.5 mm. Spread with the desired filling and roll up into a strand. Subsequently, place the strands in lightly sprinkled baking moulds, cut into ears of grain and allow to prove. Subsequently, dampen the upper surface, sprinkle with streusel and bake.
Final proof: approx. 50 minutes
Baking temperature: 200° C
Baking time: approx. 30 minutes