Cinnamon Bun Loaf
Cinnamon Bun Loaf — a Bakels recipe in 3 components. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 8 min
- proofing time
- 45 min
- baking temperature
- 210 °C
- baking time
- 25 min
Ingredients
Brioche
| Ingredient | Quantity |
|---|---|
| Flour | 1.000 kg |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 0.100 kg |
| Sugar | 0.060 kg |
| Yeast | 0.040 kg |
| Water | 0.550 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Cinnamon Remonce | 0.125 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Clean Label Bun Glaze RTU |
Method
Add all ingredients into a spiral mixer.
Mix for 3 minutes on slow speed, then 8 minutes on fast speed.
Scale at 900 g and pin into a rectangle.
Spread the filling evenly over the dough piece.
Roll into a tight sausage shape.
Cut into 80 g dough pieces.
Place six dough pieces into a small bread tin.
Prove for approx. 45 minutes.
Bake at 210°C for approx. 25 minutes.
Finish with Clean Label Bun Glaze RTU, whilst still warm.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.