DAKTYLIA
A traditional recipe made with Entopia Choriatiki and Enerpan Active Durum, flavoured with cinnamon and mastic and coated in sesame seeds. Its characteristic shape and aromatic profile make it a distinctive offering for bakery counters, breakfast buffets and foodservice.
Ingredients:
1000gr. | |
550gr. | Water |
40gr. | |
15gr. | Salt |
60gr. | |
2gr. | |
2gr. | Ground Mastic |
30gr. | Enerpan Active Durum |
Method:
Mix all the ingredients for 3 minutes on low speed, followed by 8 minutes on high speed, until the dough is smooth and elastic. The final dough temperature should be 24°C.
Allow the dough to rest for 10 minutes, then divide into pieces of the desired weight.
Gently pre-shape each piece into a round and allow to rest for a further 10 minutes.
Shape into the traditional daktylia form. Dip in sesame seeds, place on a baking tray and press the cutter all the way down to the tray to create clearly defined sections.
Place in a proofing cabinet at 32°C and 80% relative humidity for approximately 1 hour and 30 minutes.
Bake in a preheated oven at 180°C, injecting steam for 3 seconds at the start of baking. Bake for 15 minutes, then open the oven vents and continue baking for a further 10 minutes, until evenly golden brown.
