Sweet dough calculators
Sweet yeast doughs: cinnamon rolls on tangzhong, drożdżówki and pączki, chocolate babka, croissants with 56% butter, makowiec, Easter babka, rogale and faworki.
Sweet yeast doughs carry a lot: milk instead of water, yolks, butter and sugar, sometimes a spoon of spirit before frying. That weight slows the yeast, so the doses run heavier than in bread. Two of the doughs are laminated: croissants with three letter folds spread over a few days, and rogale świętomarcińskie with grated frozen butter. Two are fried at 175 °C: pączki and doughnuts. Faworki are the exception with no yeast at all, a stiff dough beaten with a rolling pin and rolled paper-thin.
Cinnamon roll dough calculator
Cinnamon rolls on a tangzhong dough that is still soft the next day. Filling ratios included.
Hydration 74% · 8 × 100 g
Sweet yeast bun calculator
Polish drożdżówki: a soft milk dough with yolks and butter, ready for cheese, jam or crumble.
Hydration 51% · 15 × 65 g
Pączki dough calculator
Pączki on milk and yolks with a splash of spirit, fried at 175 °C.
Hydration 55% · 20 × 60 g
Chocolate babka dough calculator
New York chocolate babka: a buttery, egg-rich dough chilled overnight so it twists cleanly.
Hydration 51% · 2 × 540 g
Croissant dough calculator
Croissants: the détrempe and 56% lamination butter, three letter folds, spread over a few days.
Hydration 63% · 15 × 80 g
Yeast doughnut dough calculator
American yeast doughnuts: a milk and egg dough, fried at 175 °C and glazed while still warm.
Hydration 67% · 16 × 45 g
Makowiec dough calculator
The yeast dough for a Polish poppy-seed roll: milk, yolks, a little butter and a heavy hand with fresh yeast, rolled around a poppy filling and baked in paper.
Hydration 44% · 2 × 465 g
Polish Easter babka calculator
Babka drożdżowa for Easter: a soft yeast dough on milk and yolks with raisins kneaded in, baked in a tube tin and iced with lemon.
Hydration 56% · 1250 g
Rogale świętomarcińskie dough calculator
Poznań’s St. Martin croissants: a yeast dough laminated three times with grated frozen butter, filled with white poppy seed.
Hydration 51% · 26 × 80 g
Faworki dough calculator
Faworki, the Polish angel wings: a stiff dough of flour, sour cream and yolks with a spoon of spirit, beaten with a rolling pin, rolled paper-thin and fried.
Hydration 12% · 70 × 10 g