fbpx

INGREDIENTS

IngredientsWeight (kg or L)
GROUP 1
MAURI Bun Bread Mix5.000kg
Dried Yeast 0.085kg
Water2.100L
Eggs0.250kg
GROUP 2
Mixed Spice0.125kg
Butter0.500kg
GROUP 3
Sultanas1.250kg
Currants1.250kg
Brown Sugar 0.750kg
Mixed Spice 0.015kg
(There is enough for 5 dough pieces, 15 twists)

METHOD

STEP 01

Place the Sultanas and Currants into lukewarm water and allow to soften slightly while preparing the dough.

STEP 02

Mix and develop group 1 ingredients in a spiral mixer for 2 mins on slow speed followed by 3 mins on speed 2.

STEP 03

Add the spice blend and about 1/3 of the butter. Mix for a further 5 mins adding the remaining butter in 1/3 increments.

STEP 04

Add the drained fruit. Fold through gently on speed 1 taking care not to crush the fruit.

STEP 05

Place the dough into a lightly floured container and allow the dough to rest for 30 mins.

STEP 06

Gently tip the dough out onto a floured surface.

STEP 07

Scale the dough into 1.5kg portions. Mould into a rectangular shape and allow to rest for 5 mins.

STEP 08

Roll the dough out to a rectangle: 1m long by 30 cm.

STEP 09

Spread approx 150g of the brown sugar and spice blend over the dough piece.

STEP 10

Roll up the dough like a swiss roll. Spray the final edge with water to help it seal. Trim the ends and divide the roll into three pieces.

STEP 11

Cut lengthways down the dough leaving a 2cm seal at the top.

STEP 12

Twist the 2 strands of dough around one another and pinch tight at the end.

STEP 13

Place onto a prepared baking tray. Bake at 185ºC for 20-25 mins or until baked through and lightly golden in colour.

STEP 14

Remove from oven and brush immediately with sugar wash and place onto cooling racks.

STEP 15

Once cool, use a small piping bag to drizzle fondant over the twist.

Baking times will vary depending on the oven.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

SHARE

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Home Baking ‘Hacks’

Sharing the kitchen secrets of Australian bakers! With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for […]

20.May.2020

Chocolate éclair Recipe

Spoil mum this Mother’s Day with her favourite dessert, the chocolate éclair! INGREDIENTS CUSTARD CREAM METHOD STEP 01 Add water and RAP or Creamy Instant […]

30.April.2020

The ‘Autolyse method’: a different way to bake

With Australians spending more time at home than usual right now, many are finding sanctuary in the kitchen. This includes thousands of professional and home […]

28.April.2020

Sourdough challenge - Sourdough Donuts Recipe

Our team have been working from home and have been very busy playing with their own starters and mother doughs to create some fun recipes […]

21.April.2020

Berries Custard Tart Recipe

Satisfy your customers sweet tooth with this berries custard tart! INGREDIENTS CUSTARD MIX METHOD STEP 01 Add BCM-8 or Smooth Set Baked Custard Mix to […]

15.April.2020

Brioche Style Easter Twist

INGREDIENTS METHOD STEP 01 Place the Sultanas and Currants into lukewarm water and allow to soften slightly while preparing the dough. STEP 02 Mix and […]

31.March.2020

Hot Cross Bun Recipes

Whether you prefer the traditional fruit, the cheeky chocolate or something with a twist, we have a recipe for you! Try these delicious variations on […]

18.March.2020

Stay up-to-date with our FREE 'Baking Better' eNewsletter