Soft Easter Rolls

Name: Soft Easter Rolls
Ingredients: 5000 g - 50% Flour; 5000 g - 50% Sonnetmix Inverno; 800 g - 8% Fresh Yeast; 4900 g - 49% Water approx.; 6000 g - 60% Mix Tropical; 2000 g - 20% Currants; 2000 g -20% Sugar Nibs P2; Almond Paste (Ready for use); Sliced Almonds and Florentiner powder

Ingredients

5000 g - 50% Flour
5000 g - 50% Sonnetmix Inverno
800 g - 8% Fresh Yeast
4900 g - 49% Water approx.

Filling 1:

6000 g - 60% Mix Tropical
2000 g - 20% Currants
2000 g -20% Sugar Nibs P2

Filling 2:

Almond Paste (Ready for use)

Decoration:

Sliced Almonds and Florentiner powder

Working method

Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 2200 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up, leave it to become loose. After this pull it into an oval slice and spray some almond paste on top and mould into rolls. Decorate with sliced almonds and place the dough pieces on with baking paper covered baking sheets
Just before baking sprinkle with Florentiner powder
Final proof: Approx. 60 minutes
Baking: Approx. 9 minutes at 250ºC

For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly