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Tiroler Square Bun

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Sonnetmix Inverno
  • 200 g - 2% Proson XS (extra softness)
  • 800 g - 8% Fresh Yeast
  • 300 g - 3% Mocha extract
  • 4800 g - 48% Water approx.

Filling:

  • 2000 gram g - 20% Cashew Nuts
  • 1000 gram g - 10% Mix Tropical
  • 3000 gram g - 30% Sugar Nibs P4
  • 500 gram g - 5% Crushed Aniseed

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix the filling in
  • Dough temperature: approx. 26ºC.
  • Scale: approx. 1850 grams (30 pieces)
  • Dough proof: Approx. 10 minutes
  • Divide with the divider, do not round up. Place the dough pieces on baking sheets
  • Final proof: Approx. 60 minutes
  • Baking: approx. 10 minutes at 250ºC., mild floor
  • Just for baking sprinkle with rye flour