Ingredients

Group Sponge
Ingredient
KG
Weight (%)
All Purpose Flour
0.600
60
Water
0.160
26.67
Evaporated Milk
0.200
33.33
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
0.6
Total Weight: 0.966
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.400
40
BAKELS SWEET DOUGH BLEND
0.200
20
Sugar
0.060
6
Butter
0.100
20
Eggs
0.100
10
Egg Yolk
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
2
Water
0.050
31
Total Weight: 1.024
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.250
-
Apricot Jam
0.250
-
Walnuts
0.250
-
Raisins
0.125
-
Cinnamon powder
0.002
-
Total Weight: 0.877
Group Streusel
Ingredient
KG
Weight (%)
All Purpose Flour
0.050
-
Milk Powder
0.050
-
Refrigerated margarine
0.060
-
Sugar
0.040
-
Total Weight: 0.200
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE NEUTRAL
0.100
-
Total Weight: 0.100

Method

How to do it:

Sponge:
1. Mix all sponge ingredients until partially developed.
2. Ferment for 2-3 hours.

Dough:
1. Mix all ingredients, then add the fermented sponge.
2. Mix until fully developed.
3. Cut the dough into 100 grams each.
4. Round the dough and rest for 10 minutes.
5. Flatten the dough into a rectangular shape.
6. Place prepared filling in the center of the dough.
7. Make a slit on each side of the rectangle, about 12-14 slits per side.
8. Alternately cross the strips from the side to the center of the dough.
9. Proof until double in volume.
10. Brush with egg wash and top with streusel.
11. Bake at 180°C for 20 minutes or until done.
12. Brush with Diamond Glaze Neutral.

Filling: Combine all the ingredients.
Streusel: Combine all the ingredients. Set aside.

Yield

19 pieces x 100g

Ingredients

Group Sponge
Ingredient
KG
Weight (%)
All Purpose Flour
0.600
60
Water
0.160
26.67
Evaporated Milk
0.200
33.33
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
0.6
Total Weight: 0.966
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.400
40
BAKELS SWEET DOUGH BLEND
0.200
20
Sugar
0.060
6
Butter
0.100
20
Eggs
0.100
10
Egg Yolk
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
2
Water
0.050
31
Total Weight: 1.024
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.250
-
Apricot Jam
0.250
-
Walnuts
0.250
-
Raisins
0.125
-
Cinnamon powder
0.002
-
Total Weight: 0.877
Group Streusel
Ingredient
KG
Weight (%)
All Purpose Flour
0.050
-
Milk Powder
0.050
-
Refrigerated margarine
0.060
-
Sugar
0.040
-
Total Weight: 0.200
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE NEUTRAL
0.100
-
Total Weight: 0.100

Method

How to do it:

Sponge:
1. Mix all sponge ingredients until partially developed.
2. Ferment for 2-3 hours.

Dough:
1. Mix all ingredients, then add the fermented sponge.
2. Mix until fully developed.
3. Cut the dough into 100 grams each.
4. Round the dough and rest for 10 minutes.
5. Flatten the dough into a rectangular shape.
6. Place prepared filling in the center of the dough.
7. Make a slit on each side of the rectangle, about 12-14 slits per side.
8. Alternately cross the strips from the side to the center of the dough.
9. Proof until double in volume.
10. Brush with egg wash and top with streusel.
11. Bake at 180°C for 20 minutes or until done.
12. Brush with Diamond Glaze Neutral.

Filling: Combine all the ingredients.
Streusel: Combine all the ingredients. Set aside.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet