Crispy Pumpkin Rolls Picanto

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Pumpkin (Pompoen) 50%
  • 400 g - 4% Fresh Yeast
  • 200 g - 2% Sonplus Krokant Extra (Crispy)
  • 5500 g - 55% Water approx.

Filling:

  • 1000 g - 10% Sliced Paprika
  • 1000 g - 10% Diced Onions

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
  • Dough temperature: approx. 26ºC
  • Scale: approx. 1800 (30 pieces)
  • Dough proof: Approx. 10 minutes
  • Divide an don't round up
  • Decorate the dough pieces as desired
  • Final proof: Approx. 65 minutes
  • Baking: Approx. 15 minutes at 240ºC with steam
| Bake together to create 'break bread'.