Rolus - QS Krentenbollen (Fruit Buns) and Proson Wit Royal (white)
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% QS Krentenbollen (Fruit Buns)
- 600 g - 6% Fresh Yeast
- 200 g - 2% Proson Wit Royal (white)
- 150 g - 1.5% Salt
- 6200 g - 62% Water approx.
Filling:
- 4000 g - 40% Raisins
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC.
- Scale: approx. 1700 gram (30 pieces)
- Divide and round up. Place the dough pieces in the cinnamon sugar. Roll the dough pieces ever longer in stages in the cinnamon sugar. Shape it like a bolus. Place the rolus on a baking sheet covered with baking paper
- Final proof: Approx. 85 minutes
- Baking: Approx. 6-7 minutes at 260ºC.
- Dough proof: Approx. 20 minutes
