Soft Easter Bunny Buns
Ingredients

Flour | 80% | 8000 g |
Rye Flour | 20% | 2000 g |
Crème Sonnomel » | 6 % | 600 g |
Fresh Yeast | 3-4% | 300-400 g |
Salt | 1.5% | 150 g |
Water approx. | 54% | 5400 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough which is slightly stiff |
Dough temperature | Approx. 26ºC |
Scale | Approx. 1600 grams (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up |
Moulding | Mould the dough pieces into rolls and form an Easter Bunny. Use an currant for the eye and make the wing and tail with scissors |
Final proof | Approx. 70 - 80 minutes |
Baking | Approx. 8 minutes at 260ºC |
Extra information | |
Remarks |