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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 | |
