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 |