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Flour 100% 10000 g
Proson Wit Bourgondy (white) » 12% 1200 g
Fresh Yeast 5% 500 g
Salt 1,5% 150 g
Water approx. 54% 5400 g
Raisins 40% 4000 g
Cinnamon Sugar 40% 4000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC.
Scale Approx. 1700g (30 pieces)
Dough proof Approx. 20 minutes.
Moulding Divide and round up. Place the dough pieces in the cinnamon sugar. Roll the dough pieces ever longer in stages in the cinnamon sugar. Shape it like a bolus. Place the rolus on a baking sheet covered with baking paper
Final proof Approx. 85 minutes
Baking Approx. 8 minutes at 250ºC.
BRC Halal Kosher RSPO Skal

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