Toffee, pecan and bacon cinnamon scrolls
Toffee, pecan and bacon cinnamon scrolls — a Macphie recipe, makes approx 15 pieces. Uses Macphie Bun Concentrate 12.5 kg.
- mixing time (slow)
- 2 min
- mixing time (fast)
- 6 min
- proofing temperature
- 35 °C
- proofing relative humidity
- 70 %
- proofing time
- 45 min
- baking temperature
- 190 °C
- baking time
- 18-20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread flour | 1000 g |
| Macphie Bun Concentrate 12.5 kg | 200 g |
| Fresh yeast | 50 g |
| Water | 550 g |
| Macphie Toffee Sauce | |
| Bake stable cinnamon spread | |
| Pecan nuts | |
| Crispy bacon pieces |
Method
Mix the bread flour, Macphie Bun Concentrate, yeast and water in a spiral mixer for 2 minutes slow, 6 minutes fast.
Pin out the dough into a rectangle and spread with bake stable cinnamon spread, leaving 1/4 inch along the bottom edge to glaze and seal. Roll up and divide into approx 15 pieces.
Place in a baking tray, leaving enough room for the pieces to expand and fill the tray.
Proof at 35°C, RH 70%, for approx 45 minutes, or leave covered in a warm and humid area until the dough pieces have risen.
Bake at 190°C for 18-20 minutes.
When still hot, cover with Macphie Toffee Sauce, pecan nuts and crispy bacon pieces.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.