Ingredients

Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Fresh yeast
0.720
Water
8.800
Cinnamon Filling
4.000
Water (for the cinnamon filling)
2.000
Total Weight: 34.720

Method

Cinnamon Swirls

1. Place all of the ingredients (except cinnamon filling and corresponding water) into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Pin the dough to 5mm.
5. Prepare the cinnamon filling and spread on top of the dough.
6. Roll dough into a swiss roll shape.
7. Scale each swirl at 100g.
8. Prove for 30 minutes.
9. Leave in the rack for 5 minutes before baking.
10. Bake at 210℃ (410℉) for 14-16 minutes.
11. Finish with Cream Cheese Flavoured Icing.

Ingredients

Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Fresh yeast
0.720
Water
8.800
Cinnamon Filling
4.000
Water (for the cinnamon filling)
2.000
Total Weight: 34.720

Method

Cinnamon Swirls

1. Place all of the ingredients (except cinnamon filling and corresponding water) into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Pin the dough to 5mm.
5. Prepare the cinnamon filling and spread on top of the dough.
6. Roll dough into a swiss roll shape.
7. Scale each swirl at 100g.
8. Prove for 30 minutes.
9. Leave in the rack for 5 minutes before baking.
10. Bake at 210℃ (410℉) for 14-16 minutes.
11. Finish with Cream Cheese Flavoured Icing.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Danish, Speciality Bun