Butter Yeast Dough - Butter Bunnies
Butter Yeast Dough - Butter Bunnies — a Zeelandia recipe, makes 30 pieces per 1.5 kg dough piece. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 26-28 °C
- initial fermentation time
- about 10 min
- resting time (in presses)
- about 10-15 min
- proofing time (final)
- 50 min
- baking temperature
- 220-210 °C
- baking time
- 12 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 25 kg |
| Wheat flour type 550 | 75 kg |
| Yeast | 6 kg |
| Water | 46 kg |
Method
Mix all ingredients for 4 minutes on low speed and 6 minutes on high speed. Dough temperature: 26-28°C.
Initial fermentation: about 10 minutes.
Divide the dough into pieces of 1.5 kg (presses).
Rest the presses for about 10-15 minutes.
Divide each press into pieces (30 pieces) and round them.
Final proofing: 50 minutes.
After about 20 minutes of final proofing, brush the pieces with beaten egg and make two cuts with scissors at a 45 degree angle (the bunny's ears). Prick the eyes with a stick. Leave to continue proofing.
Bake at 220-210°C for 12 minutes, without steam in the oven chamber.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.