Belgian buns
Belgian buns — a Macphie recipe, makes 26 portions. Uses Macphie 5th Avenue Fudge Icing 12.5 kg, White.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 6 min
- proofing time
- 50-60 min
- proofing temperature
- 38 °C
- proofing relative humidity
- 90 %
- baking time
- 10-12 min
- baking temperature
- 218 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread flour | 1 kg |
| Macphie Superdough | 325 g |
| Fresh yeast | 75 g |
| Water | 550 g |
| Lemon curd | |
| Sultanas | 200 g |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White | |
| Glace cherries | 26 pcs |
Method
Place Macphie Superdough, bread flour, yeast and water into a spiral mixer and mix for 3 minutes on slow speed and 6 minutes on fast speed, ensuring the dough is fully developed. (Please note Macphie Bun Concentrate can be used in place of Superdough.)
Remove the dough from the bowl and roll out into a 10 mm thick rectangle.
Spread with lemon curd and sprinkle with sultanas.
Roll up like a Swiss roll and cut into slices (approx. 75 g).
Place into round baking foils and prove for 50-60 minutes at 38°C / 90% relative humidity.
Bake for 10-12 minutes at 218°C.
Once cooled, ice with Macphie 5th Avenue® White Icing and top with a glace cherry.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.