Rolus - Proson Wit Bourgondy (white)
Ingredients
- 10000 g - 100% Flour
- 1200 g - 12% Proson Wit Bourgondy (white)
- 500 g - 5% Fresh Yeast
- 150 g - 1.5% Salt
- 5400 g - 54% Water approx.
Filling:
- 4000 g - 40% Raisins
Decoration:
- 4000 g - 40% Cinnamon Sugar
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC.
- Scale: approx. 1700g (30 pieces)
- Dough proof: Approx. 20 minutes.
- 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. 8 minutes at 250ºC.