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Bitterball Buns


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
360 pieces of Van Dobben Bitterballs % g
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)
BRC Halal Kosher RSPO Skal

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