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SWEET BUNS

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Bread & Rolls - Sweet Buns - Sweet Buns
Recipe No:  R103e
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.075    1.5%
  Sugar 0.500    10%
  BAKELS LIQUID IMPROVER 0.125    2.5%
  MASTERFAT V 0.200    4%
  Optional: MONOFRESH 0.050    1%
  BAKELS INSTANT ACTIVE YEAST 0.080    1.6%
  Water (variable) 2.600    52%
  Total Weight 8.630
Method:  1. No time dough.
2. Place all ingredients into machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 200°C.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  For extra fresh keeping add 1% MONOFRESH
Yield:  11.5 Dozen Buns scaled at 60g.