Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.350
35
All Purpose Flour
0.650
65
FINO POTATO FLAKES
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.120
12
Water
0.510
51
Whole Eggs
0.200
20
Salt
0.016
1.6
DOBRIM NOBRO
0.004
0.4
BAKELS SHORTENING
0.070
7
APITO EXPRESSO PASTE
0.020
2
Total Weight: 2.055
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.250
-
Brown Sugar
0.100
-
All Purpose Flour
0.100
-
Total Weight: 0.450

Method

How to do it:

Dough:
1. Combine all dry ingredients except Bakels Shortening. Mix for 30 seconds at low speed.
2. Add water and whole eggs and mix at low speed for 2 minutes.
3. Add Bakels Shortening and continue mixing at high speed for 5 minutes.
4. Divide dough into two portions. Set the other half aside.
5. With the half portion at the mixer, add Apito Expresso Paste. Mix until flavor is completely distributed in the dough.
6. Scale 200g dough from both the plain and expresso-flavored doughs.
7. Flatten the two doughs separately.
8. Place the expresso dough over the white dough.
9. Spread Apple filling mixture on top of the expresso dough.
10. Mold to loaf shape and deposit onto greased loaf pans.
11. Using a sharp scissors cut the dough inside the pan at 45 deg angle, at about 80% deep at half-inch interval. Lean the cut portion to the left, and the next cut portion lean to the right and so on to form a twist.
12. Proof.
13. Bake at 180°C for 25 minutes or until done.

Filling:
1. Mix Les Fruits Apple, brown sugar and all purpose flour altogether until thoroughly combined.

Yield

5 x 411g loaf

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.350
35
All Purpose Flour
0.650
65
FINO POTATO FLAKES
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.120
12
Water
0.510
51
Whole Eggs
0.200
20
Salt
0.016
1.6
DOBRIM NOBRO
0.004
0.4
BAKELS SHORTENING
0.070
7
APITO EXPRESSO PASTE
0.020
2
Total Weight: 2.055
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.250
-
Brown Sugar
0.100
-
All Purpose Flour
0.100
-
Total Weight: 0.450

Method

How to do it:

Dough:
1. Combine all dry ingredients except Bakels Shortening. Mix for 30 seconds at low speed.
2. Add water and whole eggs and mix at low speed for 2 minutes.
3. Add Bakels Shortening and continue mixing at high speed for 5 minutes.
4. Divide dough into two portions. Set the other half aside.
5. With the half portion at the mixer, add Apito Expresso Paste. Mix until flavor is completely distributed in the dough.
6. Scale 200g dough from both the plain and expresso-flavored doughs.
7. Flatten the two doughs separately.
8. Place the expresso dough over the white dough.
9. Spread Apple filling mixture on top of the expresso dough.
10. Mold to loaf shape and deposit onto greased loaf pans.
11. Using a sharp scissors cut the dough inside the pan at 45 deg angle, at about 80% deep at half-inch interval. Lean the cut portion to the left, and the next cut portion lean to the right and so on to form a twist.
12. Proof.
13. Bake at 180°C for 25 minutes or until done.

Filling:
1. Mix Les Fruits Apple, brown sugar and all purpose flour altogether until thoroughly combined.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food