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Soft Kids Easter Buns


Flour 100% 10000 g
Coconut 20% 2000 g
Proson Luxe au Beurre » 15% 1500 g
Fresh Yeast 8% 800 g
Sugar 8% 800 g
Salt 1,5% 150 g
Water approx. 58% 5800 g
Currants % g
Eventual Sugar Nibs P2 % g
Working method
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1600 gram (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up and then five minutes dough proof
Moulding Mould the buns from rounded in stages till it forms braids One end has to be rounded and the other end has to be pointed Mould the braid into Easter Cocks and brush with egg wash Use a currant for the eye and make incisions with a pair of scissors
Decorating Eventual with Sugar Nibs P2
Final proof Approx. 65-70 minutes
Baking Approx. 8 minutes at 260ºC
BRC Halal Kosher RSPO Skal

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