WHAT YOU NEED

Group 1

G/ML:
5000 Bakers Flour
50 Salt
50 Improver (Instant)
500 Caster Sugar
400 EOI Gateau Gold
150 Mixed Spice

Group 2

G/ML:
160 Instant Yeast
2900 Water (variable)

Group 3

G/ML:
3000 Fruit (1.8kg sultanas 1.2kg currents)
20 Bun Spice

12230 TOTAL WEIGHT

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 2^nd 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.

Additional Information:

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.