Rolus
Ingredients

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 |
Filling | ||
Raisins | 40% | 4000 g |
Decoration | ||
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. |