Apricot Cinnamon Roll
10-066
Group Dough
Ingredient
KG
%
Bread Flour
0.500
100.00
Sugar
0.020
4.00
BAKELS SWEET DOUGH BLEND
0.100
20.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2.00
Water
0.140
28.00
Evaporated Milk
0.100
20.00
Whole Eggs
0.060
12.00
Butter
0.080
16.00
Total Weight: 1.010
Group Filling
Ingredient
KG
%
Cinnamon powder
0.005
5.50
Brown Sugar
0.060
22.00
Apricot Jam
0.150
3.00
Total Weight: 0.215
Group Glaze
Ingredient
KG
%
Cream Cheese
0.055
0.50
Powdered sugar
0.055
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.025
-
Water
0.013
-
Total Weight: 0.148
How to do it:
Dough:
1. Place ingredients in a spiral mixer and mix on low speed for 2 minutes.
2. Shift mixer to high speed and mix for 7 minutes or until dough is developed.
3. Round dough. Cover and rest for 10 minutes.
4. Sheet dough on rectangular shape about ½ inch thick.
5. Brush dough with butter and spread filling.
6. Roll dough from the long side and seal edges properly.
7. Dredge rolled dough in sugar-cinnamon mixture and cut crosswise.
8. Place dough pieces in loaf pans or square pans.
9. Proof.
10. Bake at 180° until done.
11. Apply glaze after cooling.
Filling:
1. Hand mix ingredients in a bowl.
Glaze:
1. Combine water and Whip Brite and mix using a wire wisk for 5 minutes on high speed.
2. Mix cream cheese and powdered sugar using a paddle on medium speed until light anf fluffy.
Yield: 9 x 110g dough
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