Ingredients for 1600 gms dough
| Qty | Unit | Description |
|---|---|---|
| 0.50 | KGS | Flour |
| 0.01 | KGS | Salt |
| 0.01 | KGS | Mixed Spice |
| 0.13 | KGS | Castor sugar |
| 0.05 | KGS | Yeast |
| 0.35 | LITRES | Milk |
| 0.06 | KGS | Butter |
| 0.05 | KGS | Chopped Peel |
| 0.05 | KGS | Currants |
| 0.05 | KGS | Sultanas |
| For piping crosses | ||
| 0.20 | KGS | Flour |
| 0.10 | KGS | Egg |
Method:-
- Mix all the ingredients in the dough mixer except the butter
- Knead the dough for 5 minutes on slow speed or until the gluten has formed.
- Add the softened butter and knead again till a smooth dough is obtained
- Keep the dough for proofing, knock back and rest again
- Scale a dough in 25- 30 gms sizes and rest
- Shape the rolls into ball and arrange on a baking tray and allow to proof
- Mix the flour and egg to form a batter of piping consistency . Glaze the rolls with egg wash.
- Pipe a cross over the proofed rolls and bake at 200º C for 15-20 min.