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Soft Kids Easter Buns

Ingredients

  • 10000 g - 100% Flour
  • 2000 g - 20% Coconut
  • 1500 g - 15% Proson Luxe au Beurre
  • 800 g - 8% Fresh Yeast
  • 800 g -8% Sugar
  • 150 g - 1.5% Salt
  • 5800 g - 58% Water approx.

Decoration::

  • Currants
  • Eventual Sugar Nibs P2

Working method

  • 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
  • Divide and round up and then five minutes dough proof
  • 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
  • Final proof: Approx. 65-70 minutes
  • Eventual with Sugar Nibs P2
  • Baking: Approx. 8 minutes at 260ºC

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