Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
Sugar
0.400
8
BAKELS LIQUID IMPROVER
0.125
2.5
Optional: MASTERFAT
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.120
2.4
Water (variable)
2.700
54
Total Weight: 8.625
Group 2
Ingredient
KG
Weight (%)
Cinnamon
0.025
0.5
Mixed Spice
0.065
1.25
APITO BUNSPICE ESSENCE
0.015
0.3
Total Weight: 0.105
Group 3
Ingredient
KG
Weight (%)
Mixed Fruit
1.800
36
Total Weight: 1.800

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 after 6 minutes of mixing. Add Group 3 and gently mix through (avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove to slightly smaller proofheight to allow time for the piping of the crosses. Pipe on crosses before baking. Bake at 210¡C. Use Bun Glaze for attractive finish.

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
Sugar
0.400
8
BAKELS LIQUID IMPROVER
0.125
2.5
Optional: MASTERFAT
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.120
2.4
Water (variable)
2.700
54
Total Weight: 8.625
Group 2
Ingredient
KG
Weight (%)
Cinnamon
0.025
0.5
Mixed Spice
0.065
1.25
APITO BUNSPICE ESSENCE
0.015
0.3
Total Weight: 0.105
Group 3
Ingredient
KG
Weight (%)
Mixed Fruit
1.800
36
Total Weight: 1.800

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 after 6 minutes of mixing. Add Group 3 and gently mix through (avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove to slightly smaller proofheight to allow time for the piping of the crosses. Pipe on crosses before baking. Bake at 210¡C. Use Bun Glaze for attractive finish.

Additional Information

For extra fresh keeping add 1% MONOFRESH