Bitterball Buns

Ingredients

Flour	50%	5000 g
Vitason Mais (maize) 50% »	50%	5000 g
Fresh Yeast	6%	600 g
Sonplus Luxe (Luxury) »	5%	500 g
Water approx.	56%	5600 g
Filling
360 pieces of Van Dobben Bitterballs	%	g
Decoration
Mais Grids	5%	500 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC
Scale	Approx. 1350 grams (30 pieces)
Dough proof	Approx. 10 minutes of bowl proof en divide /round up
Dividing	Divide and round up After approx. 5 minutes fold the (frozen) Bitterballs into the dough pieces and round it up again Decorate with Mais Grids and place the dough pieces on baking sheets
Final proof	Approx. 90 minutes The final proof will take a bit longer due to the frozen Bitterballs
Baking	Approx. 8 minutes at 260ºC

Extra information
Remarks	Warm the Bitterball Buns for consumption in the microwave (15 seconds at 900 watts is sufficient)