Fruity Poppy seeds Bun

Working Method

Dough

Mixing time		5min 1st Speed 6min 2nd Speed
Dough temperature		22°C
Bulk fermentation		10 min
Manipulation After Fermentation		Roll dough out until 7mm, place in freezer for 20'. Rollout Mimetic CL until 7mm. Give 1 single and 1 doublefold to the dough.
Scaling		30g
Manipulation After Scale		Roll out (30m width) shape till 4 mm on laminationmachine . Spread on top Poppy seed filling and rolllike a snail/ swirl. Cut in pieces of +/- 30gr. Place insmall metal cups.
Final Fermentation		1hr 28 °C 85 % Humidity
Decoration Before Baking		Brush with Sunset Glaze and pipe +/- 7gr with pipingbag Topfil Black Currant Pieces 60% inside.
Baking		Deck 225 °C - Top 225°C - Bottom 15min

Decoration

Bulk fermentation		10 min
Manipulation After Fermentation		Roll dough out until 7mm, place in freezer for 20'. Roll out Mimetic CLuntil 7mm. Give 1 single and 1 double fold to the dough.
Scaling		30g
Manipulation After Scale		Roll out (30m width) shape till 4 mm on lamination machine . Spread ontop Poppy seed filling and roll like a snail/ swirl. Cut in pieces of +/- 30gr.Place in small metal cups.
Final Fermentation		1hr 28 °C 85 % Humidity
Baking		Deck 225 °C - Top 225°C - Bottom 15min

Poppy Seed Filling

For 1kg dough, use +/- 150gr Deli Poppy seed filling.

Discover Nutrition info

246.2Kcal
Energy

1035.49Kj
Energy

5.47g
Fat

1.02g
Saturates

43.74g
Carbohydrates

32.68g
Sugars

Nutrition information


Energy 246.2Kcal
Energy 1035.49Kj
Fat 5.47g
Saturates 1.02g
Carbohydrates 43.74g
Sugars 32.68g
Fibers 2.84g
Protein 2.88g
Salt 0.04mg

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Fruity Poppy seeds Bun

Ingredients

Working Method

Dough

Decoration

Poppy Seed Filling

Discover Nutrition info

Potato Bun (Sweet)