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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. |
