Orange Soft Buns
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 700 g - 7% Fresh Yeast
- 150 g - 1.5% Salt
- 6200 g - 62% Water approx.
Filling:
- 2500 g - 25% Papaya & Apricot pieces
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 1800 gram (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up. Place the dough pieces on baking sheets
- Final proof: Approx. 80 minutes
- Baking: Approx. 10 minutes at 250ºC
