Belgian cinnamon twists made using Bun Concentrate
Belgian cinnamon twists made using Bun Concentrate — a Macphie recipe. Uses Macphie Bun Concentrate 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (second speed)
- 6-8 min
- resting time (after mixing)
- 10 min
- resting time (retarder, first)
- 4 h
- resting time (retarder, second)
- 2 h
- baking temperature
- 210 °C
- baking time
- 12 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Strong bread flour | 2 kg |
| Yeast | 100 g |
| Macphie Bun Concentrate 12.5 kg | 400 g |
| Water | 1100 g |
| Butter | 750 g |
| Muscovado sugar | |
| Cinnamon |
Method
Add flour, yeast, Macphie Bun Concentrate and water to a mixing bowl. (Can also be made using Superdough.)
Mix 2 minutes on slow speed and 6-8 minutes on second speed on a spiral mixer.
After mixing rest the dough for 10 minutes.
Sheet out the dough to about 10mm then place the butter in the centre of the dough and cover the butter with the dough.
Give 2 half turns and sprinkle some Muscovado sugar in between the half turns. Rest for 4 hours in the retarder, give another 2 half turns and sprinkle Muscovado sugar in between turns, and rest the dough in the retarder for another 2 hours or overnight.
Sheet out to 2.5mm.
After sheeting out sprinkle the dough with water and then cover the dough with a mixture of Muscovado sugar and cinnamon.
Cut into strips of about 100g and then twist and roll. Place into baking round baking foils.
Bake at 210°C for about 12 minutes.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.