Small Black Petes
Ingredients
- 10000 g - 100% Flour (Protein)
- 200 g - 2% Salt
- 800 g - 8% Fresh Yeast
- 2000 g - 20% QS Vruchten Geel (Fruit Bread)
- 500 g - 5% Bari Bitter (almond flavour)
- 6500 g - 65% Water approx.
Filling:
- 6000 g - 60% Raisins
- 2000 g - 20% Almond sticks
- 2000 g - 20% Sugar Nibs P2
Working method
- Mix all ingredients into a smooth and supple dough, mix directly in the filling
- Dough temperature: approx. 27°C
- Scale: approx. 2000 gram (30 pieces)
- Final proof: Approx. 10 minutes
- Divide and round the dough. Place the buns on the baking tray
- Final proof: Approx. 80 minutes
- Baking: approx. 9 minutes at 240°C
- Cover with chocolate fondant and decorate the edge with burnished almond flakes. To make the face, use two herb nuts for eyes and half burnished almond flake as the nose
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
