Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
BAKELS SWEET DOUGH BLEND
0.200
20
Sugar
0.040
4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
0.280
28
Evaporated Milk
0.200
20
Whole Eggs
0.120
12
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10
Unsalted Butter
0.050
5
Total Weight: 2.010
Group Filling 1
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.430
-
Unsalted Butter
0.143
-
Total Weight: 0.573
Group Filling 2
Ingredient
KG
Weight (%)
Brown Sugar
0.130
-
Cinnamon powder
0.015
-
Total Weight: 0.145
Group Topping
Ingredient
KG
Weight (%)
Sea salt
0.014
-
Total Weight: 0.014
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.057
-
Total Weight: 0.057

Method

How to do it:

1. Combine all purpose flour, Bakels Sweet Dough Blend, sugar and Bakels Instant Yeast in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water, evaporated milk and whole eggs. Mix on low speed for 2 minutes.
3. Add Butta Butteroil Substitute and butter. Mix on high speed for 5 minutes or until developed.
4. Scale to 700g. Round and rest for 10 minutes.
5. Sheet to a rectangle until ½” thick.
6. For every 700g dough, spread 100g Filling 1 and sprinkle with 50g.

Filling 2:
7. Roll dough from the long end and seal.
8. Cut the log into 10 pieces (approximately 70g each).
9. Arrange the dough pieces in a greased square pan.
10. Proof.
11. Bake at 180°C for 20-30 minutes or until golden brown.
12. Apply the remaining Filling 1 on top. Drizzle Diamond Glaze Caramel Toffee and sprinkle some sea salt.

Filling 1 (Caramel Mixture):
1. Cream butter and Caramel Cream on low speed for 1 minute.
2. Set aside.

Filling 2 (Sugar-Cinnamon Mixture):
1. Mix brown sugar and cinnamon together.
2. Set aside.

Yield

28 pieces x 70g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
BAKELS SWEET DOUGH BLEND
0.200
20
Sugar
0.040
4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
0.280
28
Evaporated Milk
0.200
20
Whole Eggs
0.120
12
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10
Unsalted Butter
0.050
5
Total Weight: 2.010
Group Filling 1
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.430
-
Unsalted Butter
0.143
-
Total Weight: 0.573
Group Filling 2
Ingredient
KG
Weight (%)
Brown Sugar
0.130
-
Cinnamon powder
0.015
-
Total Weight: 0.145
Group Topping
Ingredient
KG
Weight (%)
Sea salt
0.014
-
Total Weight: 0.014
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.057
-
Total Weight: 0.057

Method

How to do it:

1. Combine all purpose flour, Bakels Sweet Dough Blend, sugar and Bakels Instant Yeast in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water, evaporated milk and whole eggs. Mix on low speed for 2 minutes.
3. Add Butta Butteroil Substitute and butter. Mix on high speed for 5 minutes or until developed.
4. Scale to 700g. Round and rest for 10 minutes.
5. Sheet to a rectangle until ½” thick.
6. For every 700g dough, spread 100g Filling 1 and sprinkle with 50g.

Filling 2:
7. Roll dough from the long end and seal.
8. Cut the log into 10 pieces (approximately 70g each).
9. Arrange the dough pieces in a greased square pan.
10. Proof.
11. Bake at 180°C for 20-30 minutes or until golden brown.
12. Apply the remaining Filling 1 on top. Drizzle Diamond Glaze Caramel Toffee and sprinkle some sea salt.

Filling 1 (Caramel Mixture):
1. Cream butter and Caramel Cream on low speed for 1 minute.
2. Set aside.

Filling 2 (Sugar-Cinnamon Mixture):
1. Mix brown sugar and cinnamon together.
2. Set aside.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food