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Tiroler Square Bun
Ingredients
| Flour | 50% | 5000 g |
| Sonnetmix Inverno » | 50% | 5000 g |
| Proson XS (extra softness) » | 2% | 200 g |
| Fresh Yeast | 8% | 800 g |
| Mocha extract | 3% | 300 g |
| Water approx. | 48% | 4800 g |
| Filling | ||
| Cashew Nuts | 20% | 2000 gram |
| Mix Tropical | 10% | 1000 gram |
| Sugar Nibs P4 | 30% | 3000 gram |
| Crushed Aniseed | 5% | 500 gram |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix the filling in |
| Dough temperature | Approx. 26ºC. |
| Scale | Approx. 1850 grams (30 pieces) |
| Dough proof | Approx. 10 minutes |
| Dividing | Divide with the divider, do not round up. Place the dough pieces on baking sheets |
| Final proof | Approx. 60 minutes |
| Decorating | Just for baking sprinkle with rye flour |
| Baking | Approx. 10 minutes at 250ºC., mild floor |
