Group 1
Ingredient
KG
Cake flour
2.000
0.400
Wet Yeast
0.100
Water
1.120
Ground Cinnamon
0.100
Pettina White Sugar
0.100
0.400
Bakels Bunglaze
0.030
Total Weight: 4.250
  1. Place the cake flour, Bakels 20% Sweet Premix, yeast and water into the mixing bowl and mix until fully developed. Mixing time depends on type of mixer used.
  2. Dough temperature 28˚C.
  3. Rest the dough for 10 minutes.
  4. Scale at 1.800kg and roll out to a rectangle shape 5mm thick.
  5. Brush lightly with water and sprinkle the ground cinnamon and white sugar evenly over the dough.
  6. Roll the dough tightly into a sausage shape.
  7. Cut and scale into 80g buns and place 16 buns into 37cm x 37cm baking tins prepared with Tinglide.
  8. Proof for 40 minutes inside prover.
  9. Bake at 220˚C for 20 minutes.
  10. While hot, brush with Bunglaze.
  11. Allow to cool and pipe 5g Pearl Wet Fondant onto each bun.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter 2023