Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.120
12
Brown Sugar
0.140
14
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Molasses
0.020
2
Milk Powder
0.030
3
Raisins (chopped)
0.050
5
BAKELS LECITEX
0.008
0.8
BAKELS SHORTENING
0.040
4
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.040
4
Water
0.550
55
Total Weight: 2.023
Group Filling
Ingredient
KG
Weight (%)
Brown Sugar
0.400
100
Cinnamon
0.008
2
Raisins (hydrated)
0.400
100
Nuts
-
-
Total Weight: 0.808
Group Syrup
Ingredient
KG
Weight (%)
Brown Sugar
-
100
Water
-
10
Cinnamon powder
-
1
Total Weight: 0.000

Method

How to do it:

1. Place dry ingredients except raisins in mixing bowl and mix on low speed for 30 seconds.
2. Add molasses and water and mix on low speed for 22 minutes.
3. Add Bakels Shortening and Butta Butteroil Substitute and mix until 90% developed.
4. Add raisins and mix dough to full development.
5. Rest dough for 30 minutes
6. Divide into 350-g pieces, round and rest for 15 minutes.
7. Sheet and place filling. Mold into baguette shape and place in greased fluted trays.
8. Proof.
9. Brush with syrup. Bake at 180°C until done.

Yield

5 x 350g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.120
12
Brown Sugar
0.140
14
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Molasses
0.020
2
Milk Powder
0.030
3
Raisins (chopped)
0.050
5
BAKELS LECITEX
0.008
0.8
BAKELS SHORTENING
0.040
4
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.040
4
Water
0.550
55
Total Weight: 2.023
Group Filling
Ingredient
KG
Weight (%)
Brown Sugar
0.400
100
Cinnamon
0.008
2
Raisins (hydrated)
0.400
100
Nuts
-
-
Total Weight: 0.808
Group Syrup
Ingredient
KG
Weight (%)
Brown Sugar
-
100
Water
-
10
Cinnamon powder
-
1
Total Weight: 0.000

Method

How to do it:

1. Place dry ingredients except raisins in mixing bowl and mix on low speed for 30 seconds.
2. Add molasses and water and mix on low speed for 22 minutes.
3. Add Bakels Shortening and Butta Butteroil Substitute and mix until 90% developed.
4. Add raisins and mix dough to full development.
5. Rest dough for 30 minutes
6. Divide into 350-g pieces, round and rest for 15 minutes.
7. Sheet and place filling. Mold into baguette shape and place in greased fluted trays.
8. Proof.
9. Brush with syrup. Bake at 180°C until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food