Gluten free laminated swirls with filling

Recipe:

1,500 g GLUTEN-FREE BAGUETTE

500 g GLUTEN-FREE SOFT KERNEL

90 g Yeast

70 g Vegetable oil

1,175 g Cold water

850 g Puff pastry margarine (25%)

 

Procedure:

Prepare margarine and mix the day before.

Kneading time: 2 + 2 min in spiral mixer 

Resting time: 10 min refrigerated between each laminating. Laminating: Pack dough and margarine together.

Laminate 3 x 3.

Roll down to 3.5 mm and about 50 cm wide.

Spread out filling and roll into swirls. Slice into 3.5 cm pieces.

Proving time: Approx. 1 hour.

Oven temp.: 200 °C

Baking time: 15-20 min