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SWEET FRUIT BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R173d
USING LECITEM UNIVERSAL
Group  Ingredient KG
1 Flour 5.000    100%
Salt 0.080    1.6%
LECITEM UNIVERSAL 0.065    1.3%
Sugar 0.400    8%
BAKELS INSTANT ACTIVE YEAST 0.080    1.6%
MASTERFAT 0.200    4%
Water (variable) 2.800    56%
Optional: MONOFRESH 0.050    1%
 
2 Sultanas 1.000    20%
Currants 0.800    16%
  Total Weight 10.475
Method:  1. No time dough.Place all ingredients in machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover 5-10 minutes.
4. Scale and mould as desired.
5. Proof then bake at 200°C.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  11.5 dozen Buns scaled at 75 g.