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// Accueil / Recettes / Easter Bunnies

Easter Bunnies


Flour (protein enriched) 100% 10000 g
Yeast 9% 900 g
Salt 1.8% 180 g
Sugar 10% 1000 g
zie product_id 20% 2000 g
Whole egg 10% 1000 g
Water approx. 45% 4500 g
Kneading Knead all the ingredients into a smooth and flexible dough
Dough temperature Approx. 27ºC
Bulk proof Approx. 10 minutes
Moulding Roll out on 3,5 mm and cut out with an Easter cutter
Decorating Use raisins for eyes and a part of almond for an ear. Brush with egg.
Final proof Approx. 70 minutes
Baking Approx. 10 minutes at 220ºC - 230ºC
Finishing With butter
BRC Halal Kosher RSPO Skal

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