Soft Easter Bunny Buns
Ingredients
- 8000 g - 80% Flour
- 2000 g -20% Rye Flour
- 600 g -6 % Crème Sonnomel
- 300-400 g - 3-4% Fresh Yeast
- 150 g - 1.5% Salt
- 5400 g - 54% Water approx.
Working method
- Mix all ingredients into a well developed dough which is slightly stiff
- Dough temperature: approx. 26ºC
- Scale: approx. 1600 grams (30 pieces)
- Dough proof: Approx. 15 minutes
- Mould the dough pieces into rolls and form an Easter Bunny. Use an currant for the eye and make the wing and tail with scissors
- Final proof: Approx. 70 - 80 minutes
- Baking: approx. 8 minutes at 260ºC
- Divide and round up
