MOSBOLLETJIE BREAD
(Recipe makes 60 Mosbolletjies)
Group 1
Ingredient
KG
Cake flour
2.000
0.400
Wet Yeast
0.100
Water
1.120
Raisins
1.000
Bakels Bunglaze
0.030
Roasted Almond Flakes
0.030
Total Weight: 4.680
- 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.
- Add the raisins and mix on slow speed for 1 minute.
- Dough temperature 28ËšC.
- Scale out 1.800kg and rest for 10 minutes.
- Mould into 60g pieces and place them into 37cm x 37cm baking tins prepared with Tinglide.
- Proof for 40 minutes inside prover.
- Bake at 220ËšC for 30 minutes.
- While still hot, brush with Bunglaze.
- Sprinkle the Roasted Almond flakes over the top of the bread.
