Group 1
Ingredient
KG
%
Flour
4.000
100.00
BAKELS BUN CONCENTRATE
0.600
15.00
BAKELS INSTANT ACTIVE YEAST
0.075
1.90
Water (variable)
2.300
58.00
Optional: MASTERFAT
0.120
3.00
Total Weight: 7.095
Group 2
Ingredient
KG
%
Sultanas
1.000
25.00
Total Weight: 1.000

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. Proof and bake at 200¡C.

If desired use a combination of Sultanas Currants and Raisins.
Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 225 g in above recipe.