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Crispy Pumpkin Rolls

Ingredients

Flour 50% 5000 g
Vitason Pumpkin (Pompoen) 50% » 50% 5000 g
Yeast 4% 400 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Water approx. 54% 5400 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC.
Scale Approx. 1800 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets
Decorating Sprinkle with rye flour and press with an apple plug
Final proof Approx. 80 minutes
Baking Approx. 18 minutes at 230ºC with steam
 
Extra information
Variations Bake together to create 'break bread'.
BRC Halal Kosher RSPO Skal

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