Peerless Foods EOI Recipe
WHAT YOU NEED
5000 Bakers Flour
50 Improver (Instant)
500 Caster Sugar
400 EOI Gateau Gold
150 Mixed Spice
160 Instant Yeast
2900 Water (variable)
3000 Fruit (1.8kg sultanas 1.2kg currents)
20 Bun Spice
12230 TOTAL WEIGHT
WHAT TO DO
Blend Group 1 together using a dough hood to disperse ingredients.
Stir yeast into the water and leave for 5 minutes, then add this to Group 1 using low speed. When dough comes together, switch to 2nd speed and develop until clear and smooth.
Add the fruit Groups 1 and 2, mix on low speed until evenly mixed through, taking care not to smash fruit by mixing for too long.
Finished dough temperature: 28°C
Floor time: A recovery period of 10 minutes is required after dough development before scaling off.
Scaling: 40 – 60g each. Mould into shape and place onto baking trays.
Proving: Approximately 40 minutes at 40°C, humidity 85%.
Make up procedure: Pipe crosses on each individual piece prior to baking.
Baking: 200°C – 220°C for 20-25 minutes.
Finishing instruction: Wash with bun glaze as buns are taken from oven.