Hot Cross Buns Proson
Ingredients
- 10.000 g Flour 100%
- 6.000 g Water ca. 60%
- 1.250 g ProSon Hot Cross Bun 12.5%
- 600 g Yeast 6%
Filling:
- 4.500 g Raisins 45%
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading mix the filling into the doush.
- Dough temprature approx. 26ºC.
- Dough weigth: approx 1.950 grams (30 pieces).
- Dough proof: aprox. 5 min.
- Divide and shape into balls and place 2x3 on the baking sheet.
- Final proof: aprox. 60 min.
- Bake: approx 10 minuten at 250ºC.