Print Recipe

Mushroom ragout buns

1.200 g Bake Special Crusta 
1.200 g Patent flour
200 g Damco small bread superior
40 g Butter
120 g Yeast
48 g Bio Desemcultuur Royal 
44 g Salt
1.200 g Water

Instructions dough:
Mix all the ingredients together to form a dough and divide it into 2 pieces of 1.300 grams. Ball up the dough and let it proof for ca. 15 minutes. Divide the dough pieces in the dough divider-rounder and let them proof for another 10 minutes.

450 g Mushrooms, chopped 
450 g Chestnut mushrooms, chopped
400 g Onions, finely chopped
3 pieces Garlic, finely chopped
2.000 g Water
2 pieces Stock cubes
800 g Damco instant ragoutmix
    Pepper, Salt, Italian herbs

Instructions ragout:
Heat up the mushrooms, onion and garlic in a frying pan. Boil water and add the stock cubes and Damco instant ragoutmix. Stir the mushrooms, onion and garlic through the mixture and add some salt, pepper and other herbs to add flavour.

Black olives, chopped
Grated cheese
Bake Special Deco Duo 

Form round slices of dough using a rolling pin or a rolling machine. Decorate one side with Bake Special Deco Duo and place them in greased baking pans with the decorated side facing down.
Use a piping bag to pipe the mushroom ragout onto the dough and let it proof for a little. Distribute the black olives evenly over the ragout and sprinkle on some grated cheese before baking, then bake with light steam.

Baking temp.: ca. 235°C
Baking time: ca. 15 minutes
Quantity: 60 pieces


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