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SWEET BUNS

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Bread & Rolls - Sweet Buns - Sweet Buns
Recipe No:  R150a
USING COMPOUND X
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.075    1.5%
  Sugar 0.500    10%
  COMPOUND X 0.850    17%
  COUNTRY OVEN DOBRIM 90 0.015    0.3%
  Bakels Instant Active Yeast 0.100    2%
  Water (variable) 3.200    64%
  Total Weight 9.740
Method:  1. No time dough.
2. Place all ingredients in 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 210°C.
Notes:  If using Compressed Yeast, use 300g in above recipe.
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
Yield:  13.5 dozen buns scaled at 60 g