Ingredients for 1800 gms dough
| Qty | Unit | Description |
|---|---|---|
| 0.04 | KGS | REFINED FLOUR |
| 0.0025 | KGS | SALT |
| 0.015 | KGS | YEAST |
| 0.12 | LITRE | MILK |
| 0.11 | KGS | EGG |
| 0.11 | KGS | EGG YOLK |
| 0.075 | KGS | CASTER SUGAR |
| 0.15 | KGS | BUTTER |
| 0.115 | KGS | CHOPPED PEEL |
| 0.075 | KGS | RAISIN |
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 half the amount of 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 and fill into greased cylinderical moulds.
- Keep it for proofing
- Glaze with egg wash and dot it with softened butter
- Bake at 200º C for 15-20 min.
- When it it is hot brush remaining melted butter on top and serve