Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
Eggs
1.000
25
Butter
0.400
10
BAKELS INSTANT ACTIVE YEAST
0.070
1.8
Water (variable)
1.240
31
Total Weight: 7.310

Method

No Time Dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale off and mould large bulb to fit tin. Make a hole in the centre of the large bulb and place a smaller bulb of dough on top. Brush carefully with egg wash. Prove to double the size in a cool but humid prover. Bake at 200¡C for approximately 10 minutes. Remove from the tins whilst still hot and place on wires to cool.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
Eggs
1.000
25
Butter
0.400
10
BAKELS INSTANT ACTIVE YEAST
0.070
1.8
Water (variable)
1.240
31
Total Weight: 7.310

Method

No Time Dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale off and mould large bulb to fit tin. Make a hole in the centre of the large bulb and place a smaller bulb of dough on top. Brush carefully with egg wash. Prove to double the size in a cool but humid prover. Bake at 200¡C for approximately 10 minutes. Remove from the tins whilst still hot and place on wires to cool.

Additional Information

Using bakers percentages - Percentages on white flour weight