Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.080
1.60
Sugar
0.400
8.00
BAKELS LIQUID IMPROVER
0.125
2.50
Optional: MASTERFAT
0.200
4.00
BAKELS INSTANT ACTIVE YEAST
0.120
2.40
Water (variable)
2.700
54.00
Total Weight: 8.625
Group 2
Ingredient
KG
%
Cinnamon
0.025
0.50
Mixed Spice
0.065
1.25
0.015
0.30
Total Weight: 0.105
Group 3
Ingredient
KG
%
Mixed Fruit
1.800
36.00
Total Weight: 1.800
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.
Using bakers percentages - Percentages on white flour weight. For extra fresh keeping add 1% MONOFRESH. If using Compressed Yeast use 400g in above recipe. For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289).
