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Ingredients
10kg
Carr's Bakers Flour
1.5kg
Sonneveld Proson Luxe au Beurre MB
1.2kg
Sugar Tate & Lyle Gran (Cane)
500g
Proson Wit Bourgondy (white)
500g
AB Mauri Pinnacle Baker's Yeast
150g
Salt
4.8l
Water
Filling: Cinnamon Paste
Method
Kneading: Mix all ingredients into a well-developed dough
Dough temperature: Approx. 28-30°C
Scale: Approx. 2100g for 30 pieces
Dough rest: Approx. 20-30 minutes
Moulding: Divide and round up, place the dough pieces on baking sheet
Final proof: Approx. 60-70 minutes
Baking: Approx. 10 minutes at 220°C
