Strawberry Buns

Bun

1. Place all brioche ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 5 minutes on fast speed.
3. Scale at 1.750kg and pin to a rectangle shape 5mm thick.
4. In a bowl, beat together the Strawberry Fruit Filling and the Multicake Cake Base.
5. Spread all the filling evenly over the dough.
6. Lightly brush bottom edge with water.
7. Roll into a tight sausage shape.
8. Cut and scale into 120g buns and place 12 buns into a large rectangle cake tin.
9. Prove for approx. 40 minutes with 15 minutes drying time.
10. Bake at 225°C for approx. 30 minutes.

Finishing

1. Once cooled, mix 25g of water to 350g of warmed White Fudgice and brush over all the buns.
2. Sprinkle freeze dried strawberries across the top to finish.

• Baktem 10% Brioche Paste Concentrate
• Fruit Filling – Strawberry 70%
• Multimix Cake Base
• White Fudgice