CHRISTMAS CINNAMON LOAF
(Recipe makes 7 loaves)
Total Weight: 2.680
Group II
Ingredient
KG
Pettina White Sugar
0.210
Cinnamon
0.210
Total Weight: 0.420
Total Weight: 0.210
- Place all ingredients from Group I into the mixing bowl.Â
- Mix until fully developed. Mixing time depends on type of mixer used.
- Dough temperature 28˚ – 30˚C.
- Cover dough with a plastic sheet and rest for 10 minutes.
- Scale into 700g pieces.
- On a floured surface, knead the scaled dough pieces and using a rolling pin, roll out the dough into a 5mm thick rectangle shape.
- Brush the flattened dough pieces with water and sprinkle over the sugar and cinnamon (Group II).
- Fold the dough and cut it into two pieces. Â
- Twist the pieces together and place the dough into a bread pan prepared with Tinglide.
- Proof for 30 – 35 minutes in the prover.Â
- Bake at 200ºC for 30 - 35 minutes.Â
- Remove from the oven and while still hot, brush with Bunglaze (Group III).
- Allow to cool and drizzle 15g of Bakels Pearl Wet Fondant over each loaf (Group III).
