Group 1
Ingredient
KG
%
Flour
4.000
100.00
BAKELS BUN CONCENTRATE
0.600
15.00
BAKELS INSTANT ACTIVE YEAST
0.065
1.60
Water (variable)
2.300
58.00
Total Weight: 6.965
Group 2
Ingredient
KG
%
Cinnamon
0.020
0.50
Mixed Spice
0.050
1.25
Chocolate Chips
1.100
28.00
Total Weight: 1.170

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.

Using bakers percentages - Percentages on white flour weight. For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired. If using Compressed Yeast use 200g in above recipe.