Singing Hinnies using SPELT & HONEY
Singing Hinnies using SPELT & HONEY — an IREKS recipe. Uses Ireks Spelt & Honey Bread Mix 25 kg.
- mixing time (dough, slow speed)
- 3 min
- mixing time (after adding dried fruit)
- 30 s
- bulk fermentation time (in the cooler)
- 5 min
- scaling weight
- 0.040–0.050 kg
- baking temperature
- 220 °C
- baking time (each side)
- 7 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 5 kg |
| Butter, unsalted | 1.25 kg |
| Caster sugar | 0.5 kg |
| Baking powder | 0.08 kg |
| Milk, approx. | 2.5 kg |
| Currants | 1 kg |
| Sultanas | 1 kg |
Method
Mix the SPELT & HONEY with the butter on slow speed until you have a texture like fine bread crumbs.
Add the rest of the ingredients and mix to a dough.
Add the dried fruit (currants and sultanas) at the end of the mixing time and mix for approx. 30 seconds until the fruit is evenly mixed through the dough.
After the bulk fermentation time, roll out the dough to a thickness of 7 – 8 mm.
Using a round cutter (Ø 5 cm), punch out discs and subsequently bake.
Bake approx. 7 minutes on each side using a hot plate or griddle.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.