Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Multiseed Bread Concentrate
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
1.000
100
Raisins
0.200
20
Total Weight: 3.220
Group 2
Ingredient
KG
Weight (%)
Apricot Jam
0.675
-
All Purpose Flour
0.135
-
Total Weight: 0.810

Method

How to do it:

Dough:
1. Combine all ingredients except for raisins in the spiral mixer.
2. Mix on low speed for 2 minutes. Shift to high speed and continue mixing for 5 minutes or until dough is 90% developed.
3. Add raisins and mix on low speed until dough is 100% developed.
4. Scale to 50-g pieces. Round and rest for 10 minutes.
5. Flatten the dough and put the filling at the center. Seal.
6. Roll the dough to make it long.
7. Make a three-strand braid.
8. Proof and bake with steam at 210°C for 15-20 minutes.

Yield

21 pieces x 150g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Multiseed Bread Concentrate
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
1.000
100
Raisins
0.200
20
Total Weight: 3.220
Group 2
Ingredient
KG
Weight (%)
Apricot Jam
0.675
-
All Purpose Flour
0.135
-
Total Weight: 0.810

Method

How to do it:

Dough:
1. Combine all ingredients except for raisins in the spiral mixer.
2. Mix on low speed for 2 minutes. Shift to high speed and continue mixing for 5 minutes or until dough is 90% developed.
3. Add raisins and mix on low speed until dough is 100% developed.
4. Scale to 50-g pieces. Round and rest for 10 minutes.
5. Flatten the dough and put the filling at the center. Seal.
6. Roll the dough to make it long.
7. Make a three-strand braid.
8. Proof and bake with steam at 210°C for 15-20 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food

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