Group 1
Ingredient
KG
%
Bread flour
5.000
50.00
5.000
50.00
Yeast
0.750
7.50
Water
5.000
50.00
Brandy
1.000
10.00
Sultanas
3.500
35.00
Apricots
0.750
7.50
Mixed peel
0.500
5.00
Mixed spice
0.140
1.40
Total Weight: 21.640
1. Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 5 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Scale at 330g into long shape.
5. Cut along both sides to form a holly effect.
6. Prove for 60 minutes.
7. Bake at 200°C for 18 minutes.
8. Glaze with Bun Glaze RTU.
Yield: 65 hollies
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