Group Ingredients
Ingredient
KG
2.000
Bun Spice
0.048
Wet Yeast
0.160
Water
0.900
Bakers Mix Blue Label (soaked)
1.000
Persipan Fancy
0.250
Flaked Almonds
0.100
Total Weight: 4.458
Place all ingredients (except the Bun Spice and Mixed Fruit) into the mixing bowl and mix for 1 minute on slow speed. Add the Bun Spice and mix for 4 minutes on slow speed. Add the Bakers Mix and mix for a further 1 minute on slow speed. Mixing time depends on type of mixer used. Dough temperature 28ËšC - 30ËšC. Scale out 1800g. First proof 10 minutes. Final proof 45-50 minutes. Pipe on cross using Bakels Cross Mix or Choux Paste. Sprinkle Flaked Almonds on top. Bake at 230ËšC for 12 minutes. After baking brush with Bun Glaze.
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