Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.150
50
All Purpose Flour
0.150
50
Sugar
0.068
22.7
Salt
0.003
1.1
Fresh Milk
0.111
37.1
BAKELS BALEC LACTO ALBUMEN
0.009
3
Water
0.045
15.1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1
DOBRIM NOBRO
0.001
0.4
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.017
5.5
Butter
0.066
22
APITO LEMON PASTE
0.009
3
BRITE VANILLA EXTRA STRENGTH
0.002
0.5
Total Weight: 0.634
Group Topping
Ingredient
KG
Weight (%)
Powdered sugar
0.010
-
Total Weight: 0.010

Method

How to do it:

1. Combine bread flour, all purpose flour, sugar, salt, Bakels Instant Yeast, Dobrim Extra Strength, Apito Lemon Paste, Brite Vanilla Extra Strength, fresh milk and *Balec solution. Mix on low speed for 2 minutes.
2. Add Butta Butteroil Substitute and butter and mix on high speed until developed.
3. Rest dough for 10 minutes.
4. Sheet the dough into a rectangle.
5. Roll the dough into a fat cylinder about 12 to 14 inches long. Connect the ends to form a ring.
6. Place the dough in a 9-inch fluted pan.
7. Proof for 60-90 minutes.
8. Bake at 180°C for 30-40 minutes or until golden brown.
9. Cool and dust with powdered sugar.

*Balec Solution: Dissolve 9.00g Balec Lacto Albumen in 45.30g water. Mix well before use.

Yield

1 round bread

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.150
50
All Purpose Flour
0.150
50
Sugar
0.068
22.7
Salt
0.003
1.1
Fresh Milk
0.111
37.1
BAKELS BALEC LACTO ALBUMEN
0.009
3
Water
0.045
15.1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1
DOBRIM NOBRO
0.001
0.4
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.017
5.5
Butter
0.066
22
APITO LEMON PASTE
0.009
3
BRITE VANILLA EXTRA STRENGTH
0.002
0.5
Total Weight: 0.634
Group Topping
Ingredient
KG
Weight (%)
Powdered sugar
0.010
-
Total Weight: 0.010

Method

How to do it:

1. Combine bread flour, all purpose flour, sugar, salt, Bakels Instant Yeast, Dobrim Extra Strength, Apito Lemon Paste, Brite Vanilla Extra Strength, fresh milk and *Balec solution. Mix on low speed for 2 minutes.
2. Add Butta Butteroil Substitute and butter and mix on high speed until developed.
3. Rest dough for 10 minutes.
4. Sheet the dough into a rectangle.
5. Roll the dough into a fat cylinder about 12 to 14 inches long. Connect the ends to form a ring.
6. Place the dough in a 9-inch fluted pan.
7. Proof for 60-90 minutes.
8. Bake at 180°C for 30-40 minutes or until golden brown.
9. Cool and dust with powdered sugar.

*Balec Solution: Dissolve 9.00g Balec Lacto Albumen in 45.30g water. Mix well before use.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food

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