Recipes BURTOAST

BURTOAST is a mix designed for the quick and safe production of sandwich bread, various types of rolls, savory pastries such as savory croissants and gourmet panettoni, as well as fried Carnival treats, all characterized by the unmistakable aroma of butter, high yield, and ease of use.

BURTOAST is versatile, inimitable, and an extraordinary aid in pastry and bakery applications for those who value simplicity while striving for perfection.

Several recipes have been developed for BURTOAST, divided into three main categories.

1) A first group, with basic recipes, for the preparation of:
Sandwich bread
Soft rolls
Filled loaves

2) A second group, with sweet recipes, for the production of:
Hamburger buns
Raisin rolls
Chiacchiere (bugie, cenci, galani, etc.)
Crostoli

3) A third group of recipes that include the addition of eggs for the preparation of:
Gourmet panettone
Hot dog buns
Cheese rolls
Bacon rolls
Savory croissants

BURTOAST is packaged in 15 kg bags (product code: 1166).

SANDWICH BREAD
BURTOAST g 1000
Brewer’s yeast g 45
Water g 500

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2-3 more minutes on 2nd speed.
The dough temperature should not exceed 27°C. Let rest for about 20 minutes. Divide and shape as desired and place into tins. Proof in a proofing chamber for 75–90 minutes at 30–32°C with constant humidity.
BAKING: 210–220°C for 50–60 minutes depending on the size.
Remove from tins immediately after baking for even cooling.

SOFT ROLLS

BURTOAST g 1000
Brewer’s yeast g 40
Water g 500

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2–3 more minutes on 2nd speed. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Divide and shape the rolls. Proof in a proofing chamber for about 60–70 minutes at 30–32°C with constant humidity.
BAKING: 210–220°C, with closed vent, no initial steam. Bake for 14–16 minutes depending on size.

FILLED LOAF

BURTOAST g 1000
Eggs g 100
Brewer’s yeast g 50
Water g 450
Cooked ham g 300

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2–3 more minutes on 2nd speed. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Roll out the dough, sprinkle with ham. Roll into loaves. Proof in a proofing chamber for 60–70 minutes at 30–32°C with constant humidity.
BAKING: 200–210°C. For 900–1000g pieces, bake for 25–30 minutes with the vent closed.

HAMBURGER BUN

BURTOAST g 1000
Brewer’s yeast g 40
Honey g 25
Sugar g 25
Water g 500

PREPARATION: Mix ingredients for 7 minutes on 1st speed (adding water gradually), then 2–3 more minutes on 2nd speed. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Divide and shape the buns. Proof in a proofing chamber for about 60 minutes at 30–32°C with constant humidity.
BAKING: 200°C, no steam, for 25 minutes for 80g pieces.

RAISIN ROLLS

BURTOAST g 1000
Brewer’s yeast g 40
Honey g 25
Sugar g 25
Water g 500
Raisins g 300

PREPARATION: Mix ingredients for 7 minutes on 1st speed (adding water gradually), then 2–3 minutes on 2nd speed. Slowly incorporate the raisins at the end. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Divide and shape the rolls.
Proof in a proofing chamber for about 60 minutes at 30–32°C with constant humidity.
BAKING: 200°C, no steam, for 25 minutes for 80g pieces.

CHIACCHIERE

BURTOAST g 1000
Soft flour g 500
Eggs g 300
Sugar g 100
White wine g 300

PREPARATION: Mix until a rather firm dough is obtained. Use a dough sheeter to fold into thirds, roll out very thin, and cut as desired.
FRYING: Fry at 170°C. Dust with powdered sugar.

CROSTOLI

BURTOAST g 1000
Soft flour g 500
Eggs g 500
Grappa g 100

PREPARATION: Mix briefly to obtain a coarse dough. Refine the dough with a cylinder or dough sheeter several times until smooth. Roll out thinly and cut as desired. Let rest briefly.
FRYING: Fry at 170°C. Finish with a dusting of powdered or granulated sugar.

GOURMET PANETTONE

BURTOAST g 1000
Eggs g 100
Brewer’s yeast g 50
Water g 450

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2–3 minutes on 2nd speed. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Divide and shape. Proof in a proofing chamber for about 70 minutes at 30–32°C with constant humidity.
BAKING: 210–220°C. For 750g pieces, bake for 40–45 minutes with the vent closed, then open the vent for the last 10–15 minutes.

HOT DOG BUN

BURTOAST g 1000
Eggs g 100
Sugar g 50
Brewer’s yeast g 50
Water g 550

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2–3 minutes on 2nd speed. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Divide and shape. Proof in a proofing chamber for 60–70 minutes at 30–32°C with constant humidity.
BAKING: 210–220°C, with vent closed, no initial steam. Bake for 14–16 minutes depending on size.

CHEESE AND BACON ROLLS

BURTOAST g 1000
Eggs g 100
Brewer’s yeast g 50
Water g 450

Note: For bacon rolls, add 300g of diced bacon and bits of sausage. For cheese rolls, add 200g of pecorino romano and/or Parmigiano Reggiano.

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2–3 minutes on 2nd speed. Slowly incorporate bacon or cheese. Dough temperature should not exceed 27°C. Let rest for 15 minutes. Divide and shape rolls. Proof in a proofing chamber for about 70 minutes at 30–32°C with constant humidity.
BAKING: 180–200°C, with vent closed, no initial steam, for about 20 minutes.

SAVORY CROISSANTS

BURTOAST g 1000
Eggs g 100
Brewer’s yeast g 50
Water g 450
Margarine/Melange g 250

PREPARATION: Mix ingredients for 5 minutes on 1st speed and 2–3 minutes on 2nd speed. Dough temperature should not exceed 27°C. Let rest for 10 minutes. Roll out the dough and place margarine in the center, same thickness as the dough. Make two three-fold turns. Let dough rest 15 minutes between folds. Roll out to desired thickness. Cut into triangles and roll up. Proof on tray for about 60 minutes at 30–32°C with constant humidity.
BAKING: 180°C for 16–18 minutes. Optionally brush with egg before baking.