Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS BUTTER DOUGH CONCENTRATE
0.200
8
Sugar
0.250
10
Butter
0.125
5
BAKELS INSTANT ACTIVE YEAST
0.040
1.5
Water
1.450
58
Total Weight: 4.565
Group 2
Ingredient
KG
Weight (%)
Sultanas
0.900
36
Total Weight: 0.900

Method

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).

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS BUTTER DOUGH CONCENTRATE
0.200
8
Sugar
0.250
10
Butter
0.125
5
BAKELS INSTANT ACTIVE YEAST
0.040
1.5
Water
1.450
58
Total Weight: 4.565
Group 2
Ingredient
KG
Weight (%)
Sultanas
0.900
36
Total Weight: 0.900

Method

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).

Additional Information

Using bakers percentages - Percentages on white flour weight