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Sweet Buns using Sonneveld Proson Sweet Bun Dough

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Method

  • Kneading: mix all ingredients into a smooth and well developed dough

  • After kneading, directly mix filling in

  • Dough temperature: approx. 27°C

  • Scale: approx. 2000 grams (30 pieces)

  • Dough proof: approx. 10-20 minutes

  • Dividing: divide and round up. Place 2 rows of 3 dough pieces next to each other on baking sheets.

  • Final proof: approx. 80 minutes

  • Decorating: use crossing paste to make a cross on all buns

  • Baking: approx. 10-11 minutes at 260°C

Pro Son Sweet Un Dough 1

Ingredients

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