Ingredients

Group Bread
Ingredient
KG
Weight (%)
APITO SOFT DONUT MIX
0.250
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1.3
Cold water
0.113
42
BAKELS PESTO BASE
0.025
10
Total Weight: 0.391
Group Toppings
Ingredient
KG
Weight (%)
APITO GARLIC PASTE
0.020
1.6
Mozzarella Cheese
0.100
-
Total Weight: 0.120

Method

How to do it:

1. Mix Apito Soft Donut Mix, Bakels Instant Active Dry Yeast and cold water in a mixing bowl. Add Bakels Pesto Herb when the dough is almost developed. Continue Mixing the dough until it is formed. Water is a variable.
2. Scale and roll the dough to strips. Cover and rest the dough for 10 minutes.
3. Re-roll the dough strips and make them longer.
4. Place the dough on a greased tray. Slightly flatten the dough strips.
5. Proof for 30-40 minutes.
6. Brush with egg wash.
7. Brush with Apito Garlic Paste and top with cheese.
8. Bake at 200°C for 12-18 minutes.

Yield

20 pieces x 20 grams

Ingredients

Group Bread
Ingredient
KG
Weight (%)
APITO SOFT DONUT MIX
0.250
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1.3
Cold water
0.113
42
BAKELS PESTO BASE
0.025
10
Total Weight: 0.391
Group Toppings
Ingredient
KG
Weight (%)
APITO GARLIC PASTE
0.020
1.6
Mozzarella Cheese
0.100
-
Total Weight: 0.120

Method

How to do it:

1. Mix Apito Soft Donut Mix, Bakels Instant Active Dry Yeast and cold water in a mixing bowl. Add Bakels Pesto Herb when the dough is almost developed. Continue Mixing the dough until it is formed. Water is a variable.
2. Scale and roll the dough to strips. Cover and rest the dough for 10 minutes.
3. Re-roll the dough strips and make them longer.
4. Place the dough on a greased tray. Slightly flatten the dough strips.
5. Proof for 30-40 minutes.
6. Brush with egg wash.
7. Brush with Apito Garlic Paste and top with cheese.
8. Bake at 200°C for 12-18 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean