Autumn roll - ProSon Vruchten Citrus (fruit citrus)
Ingredients
- 10.000 g Flour 100%
- 6.200 g Water approx. 62%
- 1.000 g Proson Vruchten Citrus (fruit citrus) 10%
- 800 g Yeast 8%
- 200 g Salt 2%
Filling:
- 4.000 g Crushed hazelnuts 10%
- 2.000 g Raisins 20%
- 1.000 g Sugar nibs 10%
- 10 g Cinnamon 0.1%
Working method
- Mix all ingredients into a smooth and well developed dough.
- After kneading mix the fillng through the dough (first speed).
- Dough temperature: approx. 26°C.
- Scale: approx. 2.000 grams for 30 pieces.
- Dough rest: approx. 10 minutes.
- Divide and mould, place 6 pieces in to a pie-plate (Ø18cm).
- Final proof: approx. 60 minutes.
- Baking: approx. 35 minutes at 250ºC.