Group I
Ingredient
KG
Cake flour
2.000
Wet Yeast
0.080
0.400
Water
1.100
Total Weight: 3.580
Group II
Ingredient
KG
Bakels Salted Caramel
0.150
Total Weight: 0.150
  1. Place all ingredients from Group I into the mixing bowl and mix well.
  2. Scale dough into 650g pieces.
  3. On a floured surface, knead the scaled dough pieces and then flatten with a rolling pin.
  4. Spread Group II on to the dough pieces and then fold the dough like you would a Chelsea bun.
  5. Cut the dough into two pieces. Twist the pieces together and place the dough in an 8-inch baking tin prepared with Tinglide.
  6. Proof for 20 - 30 minutes.
  7. Bake at 180˚C - 200˚C for 20 minutes.
  8. Remove from the baking tin and brush with Syrup or Hadeja Flan Jel.
  9. Sprinkle with Almond Flakes or decorate as desired.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas