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EASTER BUNS

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Bread and Yeast Compounds - Emulsifiers and Improver Compounds
Recipe No:  R110f
Group  Ingredient KG
1 Flour 5.000
 
  Salt 0.080
  Sugar 0.400
  BAKELS LIQUID IMPROVER 0.150
  MASTERFAT 0.300
  BAKELS INSTANT ACTIVE YEAST 0.120
  Water (variable) 2.500
 
2 APITO BUN SPICE PASTE 0.250
 
  Mixed Fruit 1.800
  Total Weight 10.600
Method:  1. No time dough.
2. Place Group One in machine bowl and develop thoroughly.
3. Add Group two and clear.
4. Dough temperature 30-31°C (86-88°F).
5. Allow dough to recover 5 minutes.
6. Scale and mould as desired.
7. Prove then bake at 230°C (450°F).