Group 1
Ingredient
KG
Bread Flour
2.000
0.200
Wet Yeast
0.040
Water
1.100
Total Weight: 3.340
Group 2
Ingredient
KG
0.350
Milk
0.250
Bakels Vanilla Essence
0.005
Whole Eggs
0.150
Egg Yolk
0.050
Bakels Pettina Castor Sugar
0.200
Total Weight: 1.005
Group 3
Ingredient
KG
0.200
Bakels Mastermarg Yellow
0.100
Total Weight: 0.300
  1. Place all ingredients from Group I into a mixing bowl.
  2. Mixing time depends on type of mixer used.
  3. Dough temperature 28˚C - 30˚C.
  4. First proof 10 minutes. Mould as required.
  5. Final proof ±50 minutes.
  6. Bake at ±240˚C with steam at start of baking.
  7. Allow the bread to cool and then cut into 1.5cm thick slices.
  8. Mix all ingredients from Group II to create the pudding mixture.
  9. Prepare a large baking tray with silicon paper to avoid sticking.
  10. Line the tray with raisins followed by the Butter Bread slices.
  11. Pour the pudding mixture over the bread and then layer with already prepared Kramess custard (Group III).
  12. Repeat the layers again (raisins, bread slices, pudding mixture and custard).
  13. Brush with egg.
  14. Bake at 200˚C for 30 - 35 minutes.
  15. Glaze with melted Mastermarg Yellow to add shine.
Display Conditions

Display Conditions

Chilled

Category

Category

Bakery

Occasion

Occasion

Christmas