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Bitterball Buns

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Mais (maize) 50%
  • 600 g - 6% Fresh Yeast
  • 500 g - 5% Sonplus Luxe (Luxury)
  • 5600 g - 56% Water approx.

Filling:

  • 360 pieces of Van Dobben Bitterballs

Decoration:

  • 500 g - 5% Mais Grids

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: approx. 1350 grams (30 pieces)
  • Dough proof: Approx. 10 minutes of bowl proof en divide /round up
  • Divide and round up After approx. 5 minutes fold the (frozen) Bitterballs into the dough pieces and round it up again Decorate with Mais Grids and place the dough pieces on baking sheets
  • Final proof: Approx. 90 minutes The final proof will take a bit longer due to the frozen Bitterballs
  • Baking: approx. 8 minutes at 260ºC
Warm the Bitterball Buns for consumption in the microwave (15 seconds at 900 watts is sufficient)