Soft Easter Rolls
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 800 g - 8% Fresh Yeast
- 4900 g - 49% Water approx.
Filling 1:
- 6000 g - 60% Mix Tropical
- 2000 g - 20% Currants
- 2000 g -20% Sugar Nibs P2
Filling 2:
- Almond Paste (Ready for use)
Decoration:
- Sliced Almonds and Florentiner powder
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 2200 gram (30 pieces)
- Dough proof: Approx. 15 minutes
- Divide and round up, leave it to become loose. After this pull it into an oval slice and spray some almond paste on top and mould into rolls. Decorate with sliced almonds and place the dough pieces on with baking paper covered baking sheets
- Just before baking sprinkle with Florentiner powder
- Final proof: Approx. 60 minutes
- Baking: Approx. 9 minutes at 250ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly