Cinnamon Buns
Buns, Filling and Topping — a Bakels recipe in 3 components. Uses Bakels Baktem Bun & Roll Concentrate 12.5 kg, Blue.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 5 min
- proofing time
- 40 min
- drying time
- 5 min
- baking temperature
- 210 °C
- baking time
- 35 min
Ingredients
Buns
| Ingredient | Quantity |
|---|---|
| Bread flour | 1.000 kg |
| Water | 0.550 kg |
| Bakels Baktem Bun & Roll Concentrate 12.5 kg, BlueBaktem Blue 20% Bun Concentrate | 0.200 kg |
| Yeast | 0.045 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Cinnamon Remonce | 0.375 kg |
Topping
| Ingredient | Quantity |
|---|---|
| White Fudgice | 0.350 kg |
| Water | 0.025 kg |
Method
- Buns
Place all bun ingredients into a spiral mixing bowl.
- Buns
Mix for 2 minutes on slow speed and 5 minutes on fast speed.
- Buns
Scale at 1.795 kg and pin to a rectangle shape 5 mm thick.
- Filling
Spread 375 g of Cinnamon Remonce evenly over the dough.
Lightly brush the bottom edge with water.
Roll into a tight sausage shape.
Cut and scale into 90 g buns and place 12 buns into a large rectangle cake tin.
Prove for approx. 40 minutes with 5 minutes drying time.
Bake at 210°C for approx. 35 minutes.
Finishing: Once cooled, mix 25 g of water into 350 g of warmed White Fudgice and brush over all of the buns.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.