CINNAMON BUNS
(Recipe makes 5 trays of 16 Cinnamon Buns)
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
- 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.
- Dough temperature 28ËšC.
- Rest the dough for 10 minutes.
- Scale at 1.800kg and roll out to a rectangle shape 5mm thick.
- Brush lightly with water and sprinkle the ground cinnamon and white sugar evenly over the dough.
- Roll the dough tightly into a sausage shape.
- Cut and scale into 80g buns and place 16 buns into 37cm x 37cm baking tins prepared with Tinglide.
- Proof for 40 minutes inside prover.
- Bake at 220ËšC for 20 minutes.
- While hot, brush with Bunglaze.
- Allow to cool and pipe 5g Pearl Wet Fondant onto each bun.
