Soft "Gelders" Easter Buns

Name: Soft "Gelders" Easter Buns
Ingredients: 10000 g - 100% Flour; 1500 g - 15% Proson Luxe au Beurre; 1000 g - 10% Whole Egg; 800 g - 8% Sugar; 800 g -8% Fresh Yeast; 150 g - 1.5% Salt; 4000 g -40% Water approx.

Ingredients

10000 g - 100% Flour
1500 g - 15% Proson Luxe au Beurre
1000 g - 10% Whole Egg
800 g - 8% Sugar
800 g -8% Fresh Yeast
150 g - 1.5% Salt
4000 g -40% Water approx.

Working method

Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 1700 grams (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up
After approx. 5 minutes mould the buns from rounded stages till it forms braid One end has to be rounded and the other end has to be pointed Mould the braid into Easter cocks and cover the dough pieces twice with egg wash Use currents for the eye and make incises with a pair of scissors
Final proof: Approx. 70 minutes
Baking: Approx. 8 minutes at 260ºC

Soft "Gelders" Easter Buns

Ingredients

Working method

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