Group 2
Ingredient
KG
%
0.010
0.25
Cinnamon
0.020
0.50
Mixed Fruit
0.950
24.00
Mixed Spice
0.050
1.25
Total Weight: 1.030
Group 1
Ingredient
KG
%
Flour
4.000
100.00
Water (variable)
2.300
58.00
BAKELS INSTANT ACTIVE YEAST
0.075
1.90
BAKELS BUN CONCENTRATE
0.600
15.00
Total Weight: 6.975

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

If using Compressed yeast use 225g in the above recipe. For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289).