• 1000 g Bread flour 240W
  • 20 g salt
  • 35 g baking powder
  • 100 g sugar
  • 50 g whole egg(s)
  • 580 g water
  • 650 g butter
  • 1000 g Crema blanca

Knead all the ingredients together, except for the butter and the Crema Blanca, until you  a fine, obtain a firm and rollable dough. Recommended
dough temperature: 20ºC.
Divide into dough sheets and leave to rest, chilled at +5ºC.
Incorporate the butter and make double folds.
Spread out onto 5 cm tall baking sheets.
Cut into strips measuring approximately 12 cm and paint one side with egg.
Pipe out the Crema Blanca with the piping bag.
Join the edges, exceeding 30% of its surface area.
Cut the units to the required size.
Leave to prove in the cold-storage room until volume has increased by 75% (at 22ºC – 75% humidity).
Paint the units with egg.


Stone floor oven: 220ºC.
Hot air oven: 210ºC approximately.
Baking time: 17 minutes approximately.
Paint with syrup.
Leave to cool for at least 60 minutes.