An Easter tradition with all the same delicious flavours and textures with a slightly tangy twist.
Ingredients
10kg Flour
100g Mixed Spice
40g Melange
220g Dry Instant Yeast
100g Improver
200g Salt
1kg Sugar
400ml Saftem Oil
3kg Sultanas
1.5kg Currants
5.5Ltr Water (Approximately)
2% S400 Devitalized Rye Sourdough
Method
- Add all ingredients minus the fruit and mix with spiral mixers – slow: 2 minutes, fast: 7-8 minutes.
Cake mixers – 1 at speed: 15-18 minutes. - Add fruit in the last minute of mixing. Ensure that fruit is evenly distributed through dough.
- Allow 10 minutes recovery time. Scale at 2.5kg heads and moulds.
- Rest for further 10 minutes before final moulding.
- Mould and tray up 5 x 9 on a pre-greased baking tray.
- ¾ Prove at 38C and 86% relative humidity.
- Remove from prover and cross with cross mix.
- Bake at 190C – 200C for approximately 18 – 25 minutes.
- Immediately after removing from the oven wash with bun wash and allow cooling.
Original Recipe: Lesaffre
