Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.350
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.57
Fresh Milk
0.200
57.14
Total Weight: 0.554
Group 2
Ingredient
KG
Weight (%)
Bread Flour
0.350
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.14
Salt
0.007
1
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.105
15
Butter
0.105
15
Egg Yolk
0.060
8.57
Fresh Milk
0.200
57.14
Sugar
0.100
14.29
BAKELS LECITEX
0.006
0.86
Total Weight: 0.937
Group 3
Ingredient
KG
Weight (%)
Raisins
0.100
-
Glazed fruits
0.150
-
Nutmeg
-
-
Orange Zest
-
-
Lemon Zest
-
-
Total Weight: 2.250
Group 4
Ingredient
KG
Weight (%)
Powdered sugar
-
-
Total Weight: 0.000

Method

How to do it:

1. Mix Group 1 in a spiral mixer on low speed for 2 minutes, then on high speed for 2 minutes. Ferment for 2 hours.
2. Mix fermented dough with bread flour, Bakels Instant Yeast, salt, egg yolk, fresh milk, sugar, and Lecitex on low speed for 2 minutes.
3. Add Butta Butteroil Substitute and butter and mix on high speed for 3 minutes.
4. Add Group 3 ingredients and mix until fully incorporated.
5. Ferment for 1 hour.
6. Scale to 60g. Round and rest for 10 minutes.
7. Place in baking cups.
8. Proof.
9. Bake at 180°C for 20 minutes.
10. Cool and dust with icing sugar.

Yield

28 pieces x 60g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.350
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.57
Fresh Milk
0.200
57.14
Total Weight: 0.554
Group 2
Ingredient
KG
Weight (%)
Bread Flour
0.350
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.14
Salt
0.007
1
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.105
15
Butter
0.105
15
Egg Yolk
0.060
8.57
Fresh Milk
0.200
57.14
Sugar
0.100
14.29
BAKELS LECITEX
0.006
0.86
Total Weight: 0.937
Group 3
Ingredient
KG
Weight (%)
Raisins
0.100
-
Glazed fruits
0.150
-
Nutmeg
-
-
Orange Zest
-
-
Lemon Zest
-
-
Total Weight: 2.250
Group 4
Ingredient
KG
Weight (%)
Powdered sugar
-
-
Total Weight: 0.000

Method

How to do it:

1. Mix Group 1 in a spiral mixer on low speed for 2 minutes, then on high speed for 2 minutes. Ferment for 2 hours.
2. Mix fermented dough with bread flour, Bakels Instant Yeast, salt, egg yolk, fresh milk, sugar, and Lecitex on low speed for 2 minutes.
3. Add Butta Butteroil Substitute and butter and mix on high speed for 3 minutes.
4. Add Group 3 ingredients and mix until fully incorporated.
5. Ferment for 1 hour.
6. Scale to 60g. Round and rest for 10 minutes.
7. Place in baking cups.
8. Proof.
9. Bake at 180°C for 20 minutes.
10. Cool and dust with icing sugar.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet