Ingredients

Group 1
Ingredient
KG
%
Jogga Bread Mix
5.000
50
Bakers Flour
5.000
50
Bakels Instant Active Dried Yeast
0.350
3.5
Sugar
0.900
9
Water (Variable)
5.900
59
Merita V
0.900
9
Mixed Fruit
2.500
25
Apito Bun Spice Essence
0.060
0.6
Cinnamon or Mixed Spice
0.060
0.6
Total Weight: 20.670

Method

1. Place all ingredients in mixing bowl with exception of fruit and APITO BUN SPICE ESSENCE.
2. If using powdered spices these should be added with the flour.
3. Blend dry yeast through the dry ingredients and add water.
4. Thoroughly develop the dough.
5. Finally add fruit and APITO BUN SPICE ESSENCE and mix through.
6. Finished dough temperature 30°C.
7. Floor time 10−15 minutes.
8. Divide, mould and prove.
9. For Hot Cross Buns pipe on crosses using Bakels PETTINA CHOUX PASTE MIX Recipe.
10. Bake without steam at 218°C.

Ingredients

Group 1
Ingredient
KG
%
Jogga Bread Mix
5.000
50
Bakers Flour
5.000
50
Bakels Instant Active Dried Yeast
0.350
3.5
Sugar
0.900
9
Water (Variable)
5.900
59
Merita V
0.900
9
Mixed Fruit
2.500
25
Apito Bun Spice Essence
0.060
0.6
Cinnamon or Mixed Spice
0.060
0.6
Total Weight: 20.670

Method

1. Place all ingredients in mixing bowl with exception of fruit and APITO BUN SPICE ESSENCE.
2. If using powdered spices these should be added with the flour.
3. Blend dry yeast through the dry ingredients and add water.
4. Thoroughly develop the dough.
5. Finally add fruit and APITO BUN SPICE ESSENCE and mix through.
6. Finished dough temperature 30°C.
7. Floor time 10−15 minutes.
8. Divide, mould and prove.
9. For Hot Cross Buns pipe on crosses using Bakels PETTINA CHOUX PASTE MIX Recipe.
10. Bake without steam at 218°C.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Fruit Loaf