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// home / Recipes / Soft rolls and buns / Easter Bunnies

Easter Bunnies

Ingredients

Flour (protein enriched) 100% 10000 g
Yeast 9% 900 g
Salt 1.8% 180 g
Sugar 10% 1000 g
Proson Luxe au Beurre » 20% 2000 g
Whole egg 10% 1000 g
Water approx. 45% 4500 g
Working method
Kneading Knead all the ingredients into a smooth and flexible dough
Dough temperature Approx. 27ºC
Bulk proof Approx. 10 minutes
Moulding Roll out on 3,5 mm and cut out with an Easter cutter
Decorating Use raisins for eyes and a part of almond for an ear. Brush with egg.
Final proof Approx. 70 minutes
Baking Approx. 10 minutes at 220ºC - 230ºC
Finishing With butter