Group 1
Ingredient
KG
%
Flour
2.500
100.00
BAKELS BUTTER DOUGH CONCENTRATE
0.200
8.00
Sugar
0.250
10.00
Butter
0.125
5.00
BAKELS INSTANT ACTIVE YEAST
0.040
1.50
Water
1.450
58.00
Total Weight: 4.565
Group 2
Ingredient
KG
%
Sultanas
0.900
36.00
Total Weight: 0.900
Place all group 1 ingredients into mixer and mix until fully developed. Add group 2 and fold through on slow speed. Remove from mixer and scale to desired weights. Mould as desired. Proof until fully proofed. Bake at 200¡C (deck oven) or 160¡C (turbo fan oven).
If using Compressed Yeast use 125 g in above recipe. Using bakers percentages - Percentages on white flour weight.
