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 and 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)
