Fruit Burger

Ingredients Kg Grams %
Bread flour 4 000 100
Exakt Zest 0 600 15
Yeast 0 320 8
Water 2 320 58-60%
Sultanas 1 600 40

Method:

  • Mix flour, Exakt Zest, yeast and water for 2 minutes on slow speed then 6 minutes on fast speed. Mix into a well developed dough
  • Dough temperature 26°C
  • This needs to be a soft dough
  • Mix in fruit and clear though dough
  • Scale at 55/60 grms
  • Rest for 10 minutes
  • Pin out as for Tea cakes
  • Prove for 60 minutes
  • Prover temperature 30°C
  • Relative humidity 80%
  • Bake temperature 240°C
  • Bake time approximately 8 - 9 minutes
  • Leave to cool then cut through the fruit bun and pipe a ring of Roma Cold and fill centre with Frutafill of your choice