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// Home / Recipes / Soft "Gelders" Easter Buns

Soft "Gelders" Easter Buns


Flour 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Whole Egg 10% 1000 g
Sugar 8% 800 g
Fresh Yeast 8% 800 g
Salt 1,5% 150 g
Water approx. 40% 4000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1700 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up
Moulding After approx. 5 minutes mould the buns from rounded stages till it forms braid One end has to be rounded and the other end has to be pointed Mould the braid into Easter cocks and cover the dough pieces twice with egg wash Use currents for the eye and make incises with a pair of scissors
Final proof Approx. 70 minutes
Baking Approx. 8 minutes at 260ºC
BRC Halal Kosher RSPO Skal

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