Bitterball Buns
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Mais (maize) 50%
- 600 g - 6% Fresh Yeast
- 500 g - 5% Sonplus Luxe (Luxury)
- 5600 g - 56% Water approx.
Filling:
- 360 pieces of Van Dobben Bitterballs
Decoration:
- 500 g - 5% Mais Grids
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1350 grams (30 pieces)
- Dough proof: Approx. 10 minutes of bowl proof en divide /round up
- Divide and round up After approx. 5 minutes fold the (frozen) Bitterballs into the dough pieces and round it up again Decorate with Mais Grids and place the dough pieces on baking sheets
- Final proof: Approx. 90 minutes The final proof will take a bit longer due to the frozen Bitterballs
- Baking: approx. 8 minutes at 260ºC
Warm the Bitterball Buns for consumption in the microwave (15 seconds at 900 watts is sufficient)
