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Soft Easter Bunny Buns


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
BRC Halal Kosher RSPO Skal

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