Group I
Ingredient
KG
Cake flour
2.000
0.400
Wet Yeast
0.100
Water
1.120
Total Weight: 3.620
Group II
Ingredient
KG
Crumble Mix
2.000
Margarine
0.506
Total Weight: 2.506
  1. Place all of the ingredients from Group I into the mixing bowl and mix until fully developed.  Mixing time depends on type of mixer used.
  2. Dough temperature 28˚C - 30˚C.  
  3. Resting time 10 minutes.
  4. Scale dough at 500g and mould into round balls.
  5. Divide the dough ball into 4 equal pieces and roll into ropes 20cm long.
  6. Gather the 4 ropes and squeeze them together at the very top.
  7. Twist the two pieces together to form a plaited dough piece.
  8. Braid the ropes together to form one plaited dough piece and squeeze the other ends together when complete.
  9. Brush the dough with egg wash.
  10. Prove for 20 - 25 minutes.
  11. Place all of the ingredients from Group III into the mixing bowl and mix on slow speed for ±5 minutes until the mixture forms a crumble.
  12. Brush the dough with egg wash again and sprinkle 50g of the crumble mixture on top.  
  13. Bake at 200°C for 20 - 25 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery