Belgian Buns made using Bun Concentrate
Belgian Buns made using Bun Concentrate — a Macphie recipe, makes 26 portions. Uses Macphie Bun Concentrate 12.5 kg and 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 | 1000 g |
| Macphie Bun Concentrate 12.5 kg | 200 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 Bun Concentrate, 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. (Macphie Superdough can be used in place of Bun Concentrate.)
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.