1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 80g for finger buns.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 12-15 minutes.
7. Finish with a selection of Bakels Fudgices for open display.
Yield: 217 finger buns
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