Tiroler Square Bun
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 200 g - 2% Proson XS (extra softness)
- 800 g - 8% Fresh Yeast
- 300 g - 3% Mocha extract
- 4800 g - 48% Water approx.
Filling:
- 2000 gram g - 20% Cashew Nuts
- 1000 gram g - 10% Mix Tropical
- 3000 gram g - 30% Sugar Nibs P4
- 500 gram g - 5% Crushed Aniseed
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix the filling in
- Dough temperature: approx. 26ºC.
- Scale: approx. 1850 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide with the divider, do not round up. Place the dough pieces on baking sheets
- Final proof: Approx. 60 minutes
- Baking: approx. 10 minutes at 250ºC., mild floor
- Just for baking sprinkle with rye flour
