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Tiroler Square Bun


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
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
BRC Halal Kosher RSPO Skal

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