Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Sugar
0.020
4
BAKELS SWEET DOUGH BLEND
0.100
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
Water
0.140
28
Evaporated Milk
0.100
20
Whole Eggs
0.060
12
Butter
0.080
16
Total Weight: 1.010
Group Filling
Ingredient
KG
Weight (%)
Cinnamon powder
0.005
5.5
Brown Sugar
0.060
22
Apricot Jam
0.150
3
Total Weight: 0.215
Group Glaze
Ingredient
KG
Weight (%)
Cream Cheese
0.055
0.5
Powdered sugar
0.055
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.025
-
Water
0.013
-
Total Weight: 0.148

Method

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

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Sugar
0.020
4
BAKELS SWEET DOUGH BLEND
0.100
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
Water
0.140
28
Evaporated Milk
0.100
20
Whole Eggs
0.060
12
Butter
0.080
16
Total Weight: 1.010
Group Filling
Ingredient
KG
Weight (%)
Cinnamon powder
0.005
5.5
Brown Sugar
0.060
22
Apricot Jam
0.150
3
Total Weight: 0.215
Group Glaze
Ingredient
KG
Weight (%)
Cream Cheese
0.055
0.5
Powdered sugar
0.055
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.025
-
Water
0.013
-
Total Weight: 0.148

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food

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