Group 1
Ingredient
KG
%
Bread Flour
0.350
50.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.57
Fresh Milk
0.200
57.14
Total Weight: 0.554
Group 2
Ingredient
KG
%
Bread Flour
0.350
50.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.14
Salt
0.007
1.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.105
15.00
Butter
0.105
15.00
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
%
Raisins
0.100
-
Glazed fruits
0.150
-
Nutmeg
-
-
Orange Zest
-
-
Lemon Zest
-
-
Total Weight: 2.250
Group 4
Ingredient
KG
%
Powdered sugar
-
-
Total Weight: 0.000

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

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet