Fruit Cross Buns
17-016
Group Dough
Ingredient
KG
%
All Purpose Flour
0.250
35.71
Bread Flour
0.450
64.29
Sugar
0.030
4.29
Salt
0.006
0.90
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
2.14
BAKELS SWEET DOUGH BLEND
0.100
14.29
Milk
0.350
50.00
Eggs
0.075
10.71
Cinnamon
0.010
1.43
Raisins
0.100
14.29
Mixed peel
0.080
11.43
BAKELS DAIRY BLEND
0.083
11.79
Total Weight: 1.549
Group Topping
Ingredient
KG
%
BAKELS DIAMOND GLAZE NEUTRAL
0.020
-
BAKELS DIAMOND GLAZE WHITE
0.050
-
Total Weight: 0.070
How to do it:
1. Combine all ingredients except the World Compound Butter and mix at medium speed for 5 minutes.
2. Add the World Compound Butter and mix again until the dough is well incorporated.
3. Remove from the mixing bowl and allow the dough to recover for 10 minutes.
4. Scale by 45 grams then round. Rest the dough for another 15 minutes.
5. Proof.
6. Brush with egg wash and bake at 180°C until done.
7. Glaze with Diamond Glaze Neutral and pipe the Diamond Glaze White in a
crisscross motion on top.
Yield: 34 pieces x 45 grams
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