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Bagel Recipe

Another of our highly requested recipes was bagels! Check it out here:

INGREDIENTS

INGREDIENTSWEIGHT
Bagels
Sunfield Plain Flour0.640kg
Water0.310kg
White Sugar0.040kg
Salt0.005kg
Vegetable Oil0.028kg
Dry Yeast0.014kg
Water4.000kg
Honey (optional)0.250kg
Toppings (optional)
Poppy Seeds0.024kg
Sesame Seeds0.024kg
Dried Onion Flakes0.024kg
Coarse Salt0.012kg

BAGEL METHOD

STEP 01

Combine 0.340kg water, flour, sugar, salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes.

 

Note: To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.”

STEP 02

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.

STEP 03

Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.

STEP 04

Preheat oven to 245°C. Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.

STEP 05

Bring 4 litres of water to a boil in a large pot. Add honey, if desired (see note below). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.

 

Note: Adding honey or barley malt syrup to the boiling water bath gives the bagels a pleasing chewy texture with a hint of sweetness. You may omit the honey, if desired.

STEP 06

Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Yield: 6 Bagels

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Cinnamon Scroll with a Twist Recipe

Another of our highly requested recipes was this cinnamon scroll with a twist! Any guess to what the twist is?

INGREDIENTS

INGREDIENTSWEIGHT%
Dough
Flour1.000kg100
Salt0.015kg1.5
Sugar0.010kg1
Oil0.010kg1
Starter0.100kg1
Hydration0.580-0.600kg58-60
Optional: Water Roux/TangZhong5% replacement
Filling Ratios
Make up filling to the desired amount using 2 parts brown sugar to 1 part butter, add cinnamon to taste.
Butter0.050kg
Brown Sugar0.100kg
CinnamonTo taste
Lemon Glaze
Lemon Juice0.015kg
Icing Sugar0.060kg

CINNAMON SCROLL WITH A TWIST METHOD

STEP 01

Mix all ingredients and develop dough as usual. Ensure dough is cold ~26°C.

STEP 02

Let dough rest for 10mins.

STEP 03

Roll the dough out into a rectangular shape as this will need to be letter folded.

STEP 04

Spread butter then rub in cinnamon and brown sugar. Go generous as you roll it out later and it will thin out. Leave the ends from the filling as this is needed to seal the letter fold.

STEP 05

Letter fold. At this point, you want the aspect ration to be 3:2. With ‘open’ end longer than the ‘closed’ end. See here for guide:

STEP 06

Rest for 20mins.

STEP 07

Roll dough out slightly. You only need to extend the dough dimension 2cm, as this is to seal off the letter fold. Then slice the dough into 2cm strips parallel to the ‘open’ end. This will be the longest strip.

STEP 08

With the strip, you want to curl the dough by pushing left hand downwards while pushing right hand in an upwards motion.

STEP 09

Once you’re happy with the curl wrap, form a loop by forming a fist while holding the left side, wrapping with right hand around the left fist in clockwise direction. Then tuck the right end into the loop.

STEP 10

Once all done, proof the dough at ambient for 45mins to an hour before baking at 200°C.

STEP 11

Sprinkle with icing sugar or dip it in lemon glaze.

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Chocolate éclair Recipe

Spoil mum this Mother’s Day with her favourite dessert, the chocolate éclair!

INGREDIENTS

INGREDIENTSWEIGHT
'Chocolate' custard creme
RAP or Creamy Instant Custard Mix0.500kg
Cold water1.250kg
Dark chocolate (melted)0.380kg
Choux pastry
Water0.320kg
Milk0.320kg
Unsalted butter0.320kg
Sugar0.016kg
Salt0.008kg
Plain flour0.320kg
Whole eggs0.500kg
Chocolate glaze
Water0.250kg
Thickened cream0.150kg
Cocoa powder0.100kg
Castor sugar0.250kg
Dark chocolate0.200kg

CUSTARD CREAM METHOD

STEP 01

Add water and RAP or Creamy Instant Custard Mix to mixing bowl.

STEP 02

Blend on low speed for 1 minute and scrape down.

STEP 03

With a whisk, mix for 5 minutes on top speed.

STEP 04

Lastly stream in the melted chocolate on low speed and mix until combined.

STEP 05

Leave to stand for 5 minutes before use.

CHOUX PASTRY METHOD

STEP 01

Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).

STEP 02

Transfer to mixing bowl fitted with a paddle and mix in eggs gradually until all eggs have been incorporated.

STEP 03

Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190°C for 25 mins or until golden brown.

CHOCOLATE GLAZE METHOD

STEP 01

Boil the water and cream together.

STEP 02

Add the cocoa powder and sugar and mix, continue cooking to 106°C.

STEP 03

Remove from heat and pour over the chopped dark chocolate and mix until smooth. Reserve mixture in fridge until required.

STEP 04

Dip éclairs into the glaze at a desired temperature of 30°C.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

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

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 bakers, as well as members of our own internal team here at MAURI who’ve been using their downtime to get back to what they love….baking. We’ve been sharing some of their wonderful creations on Facebook and Instagram and we’ll continue to do so. One of the most interesting recent recipes features a baking technique known as ‘autolyse.’ If you’re not familiar with it, don’t worry, you’re not alone!

What is autolyse baking?

Autolyse was first discovered back in the mid-1970s by a French Master Baker, Professor Raymond Calvel. During a series of bread baking experiments, he found extending the rest period of his mixture could greatly improve the links between starch, gluten and water – so when the mixing process was restarted, the dough attained a wonderfully smooth state far more quickly than usual.

How does the process work?

The basic principle of autolyse baking is very simple. Some (or even all) of the water and flour used in your bread mixture is pre-blended and then set to rest for an extended period of time. Doing this allows you to condition the gluten before adding the active ingredients – a technique that can deliver a dough with absolutely delicious results.

This tempting batch of baguettes, above, is a great example. One of our bakers made these recently at home using the autolyse method. He rested his mixture for 3 hours before adding in the salt and yeast. While resting times will vary from recipe to recipe, and are always open to some experimentation, he assures us the longer you rest your mixture the better!

Ready to try autolyse for yourself?

If you’re interested in trying the autolyse method, here’s the exact recipe used by our baguette baker:

INGREDIENTS

INGREDIENTSWEIGHT
MAURI Baker's Extra Flour1.380kg
Salt0.020kg
MAURI Dried Yeast0.0085kg
Water0.930kg
Oil0.015kg
Optional

METHOD

STEP 01

Mix Flour and Water together and blend at low speed for 2-5 minutes.

STEP 02

This brings us to the Autolyse Stage. Here we need to rest the dough for 2 – 4 hours at 23–25C.

STEP 03

Add Salt + Yeast and any other side ingredients and mix to achieve full dough development.

STEP 04

Rest in a tub for 1 hour, stretching and folding it every 20 mins.

STEP 05

Scale and shape as desired.

STEP 06

Proof until ready.

STEP 07

Bake at roughly 190C for 25 mins*
*Baking temperature is different for every oven, so aim to bake for a set time and adjust the temperature as required.

STEP 08

Allow to cool and eat when ready!

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

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 for you! One recipe that was highly requested was the ‘Sourdough donuts’. Check out the recipe here, and make sure to tag us in your creations!

INGREDIENTS

INGREDIENTSWEIGHT
Milk230ml
Eggs1 large egg
Butter (melted)0.050kg
Sourdough Starter0.220kg
MAURI Victory Flour0.500kg
Sugar0.050kg
Cinnamon1 tsp
Ground Cardamom1/2 tsp
Salt1 tsp

METHOD – PART 1

STEP 01

Combine liquid ingredients with starter. Fold in spices and dry ingredients.

STEP 02

Keep folding or mixing for 10-15 minutes. Take out of bowl onto lightly floured surface and knead into smooth ball.

STEP 03

Place in lightly oiled bowl and coat dough with oil. Cover and set aside for 4-5 hours.

STEP 04

During this time, typical sourdough process ie. every hour lift one edge and fold over to middle of dough.

STEP 05

After 4-5 hours cover and refrigerate overnight.

METHOD – PART 2

STEP 01

Next day – while dough is still cold, gently roll dough to ca. 4cm on lightly floured surface.

*Doughnut cutter was used to create the shape.

STEP 02

Place gently on a lightly oiled sheet of baking paper, leaving some space between doughnuts. Brush tops with oil.

STEP 03

Cover with plastic wrap. Let rise for ca. 2 hours.

*Ready when you poke it and it slowly fills back in.

STEP 04

Heat ca. 500 ml oil in a heavy pan to ca. 180C. Cook ca. 2-3 mins either side until golden brown.

STEP 05

Roll in cinnamon sugar to coat and set on cooling rack.

STEP 06

Eat warm!

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Berries Custard Tart Recipe

Satisfy your customers sweet tooth with this berries custard tart!

INGREDIENTS

IngredientsWeight (kg or L)
Custard Mix
BCM-8 or Smooth Set Baked Custard Mix0.500kg
Cold water0.500kg
Boiling water1.500kg
Short pastry
Unsalted butter0.280kg
Castor sugar0.120kg
Whole eggs0.090kg
Bakers flour0.470kg
Baking powder0.003kg
Toppings
Fresh berries
(Raspberries, Strawberries, Blueberries)

CUSTARD MIX METHOD

STEP 01

Add BCM-8 or Smooth Set Baked Custard Mix to cold water and stir until smooth.

STEP 02

Add the smooth mix to boiling water while stirring. Bring to the boil.

STEP 03

Cool custard for 20 minutes before pouring into pre baked tart shells.

STEP 04

Custard will set after cooling.

SHORT PASTRY METHOD

STEP 01

Mix cream, butter and sugar together.

STEP 02

Add eggs gradually to emulsify.

STEP 03

Lastly, fold in flour and baking powder until combined.

STEP 04

Rest dough covered overnight before using.

STEP 05

Sheet dough out to 3mm in thickness and line 8cm straight-sided tartlet rings.

STEP 06

Blind bake at 190°C until golden brown.

ASSEMBLY

Arrange fresh fruit or berries as you like on top of each custard tart casing and finish with a light glaze or icing sugar and serve.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

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

Brioche Style Easter Twist

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.

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 the traditional Hot Cross Bun.

INGREDIENTS

IngredientsWeight (kg or L)
BASIC DOUGH
MAURI Bun Bread Mix5.000kg
Dried Yeast OR0.075kg
Compressed Yeast0.225kg
Water (Variable)2.500L
TRADITIONAL STYLE
Sultanas0.650-1.750kg
Currants0.650-1.750kg
Mixed Spice0.100kg
White Cross Mix (Variable)
Sugar Wash (Variable)
CHOCOLATE LOVERS
Cocoa0.250kg
Chocolate Chips0.500kg
Melted Chocolate For Cross Mix(Variable)
Sugar Wash(Variable)
APRICOT & ALMOND
Apricots (dried)1.250kg
Almonds (blanched & sliced)1.250kg
DATE & WALNUT
Dates (chopped)1.250kg
Walnuts (chopped)1.250kg
Cinnamon0.063kg
INDULGENT CHOC CHERRY
Cocoa0.250kg
Chocolate Chips0.500kg
Morello Cherries0.650kg
Colour the White Cross Mix cherry pink with the juice from the cherries(Variable)
Sugar Wash(Variable)

METHOD

STEP 01

Weigh out all basic dough ingredients.

STEP 02

Mix in Spiral Mixer for 2mins on 1st speed, 7-9mins on
2nd speed or until dough reaches optimum development.

STEP 03

Add fruit, chocolate, spices or other ingredients depending on the chosen flavour variation.

STEP 04

Mix through on slow speed until evenly distributed.

STEP 05

Scale dough at 80grams per bun.

STEP 06

Intermediate proof for 10mins.

STEP 07

Mould by hand or as per manufacturers recommended settings through machine.

STEP 08

Tray up buns(6×5),ensuring buns are placed in a straight row to allow for easier piping.

STEP 09

Final proof time 40 – 60 mins.

STEP 10

Proofer settings at 85% relative humidity, 38°C.

STEP 11

Mix up Cross Mixture and apply.

STEP 12

Bake until golden brown, approx. 18 mins at 180 – 190°C.

STEP 13

Remove from oven and wash immediately with Sugar Wash and place on cooling racks.

Baking times will vary depending on the oven.

ORDER NOW

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

Spelt Banana Bread

In homage to the nations most beloved cake and treat your customers to our Spelt Banana Bread recipe!  

INGREDIENTS

INGREDIENTSWEIGHT
GROUP 1
Brown Sugar0.250kg
MAURI White Spelt Flour0.460kg
Baking Powder0.010kg
Salt0.010kg
Ripe Banana0400kg
Walnut Pieces0.100kg
GROUP 2
Buttermilk0.300kg
Canola Oil0.100kgs
Bicarbonate Soda0.010kg
Fresh Eggs0.100kg

BANANA BREAD METHOD

STEP 01

Using a beater attachment, bring Group 1 ingredients to a paste on second speed.

STEP 02

Add Group 2 on first speed and continue mixing until a smooth batter is achieved.

STEP 03

Scale batter into greased cake foils at 440g.

STEP 04

Bake at 170-180°C for 40-45 minutes or until baked through.

STEP 05

Allow banana bread to cool in foils to room temperature before removing.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

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

Gluten Free Chocolate Mud Cake Cupcakes

Try our indulgent Gluten Free Chocolate Mud Cake Cupcake recipe!   

INGREDIENTS

INGREDIENTSWEIGHT
CHOCOLATE MUD CAKE
MAURI Gluten Free Mudcake Mix 1.000kg
Egg0.100kg
Water0.500L
Vegetable Oil0.130kg
Cocoa Powder (approximate)0.050kg
Chocolate Paste0.020kg
Dark Chocolate, melted 0.200kg
SUGAR SYRUP
Castor Sugar0.270kg
Water0.200kg
CHOCOLATE BUTTERCREAM
Water0.120kg
Glucose0.100kg
Castor Sugar0.200kg
Egg Yolks0.630kg
Softened Unsalted Butter0.600kg
Melted Dark Chocolate0.220kg

MUD CAKE METHOD

STEP 01

Add water, egg and oil to bowl then MAURI Gluten Free Mudcake Mix. Then add chocolate, cocoa powder and chocolate paste.

STEP 02

Combine all ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 03

Scale into patty pans lined with paper cups, 70-75g per serve and bake at 160°C for 20-30 minutes.

Optional: After removing cake from the oven, lightly brush the top of the warm mud cakes with the sugar syrup.

SUGAR SYRUP METHOD

STEP 01

Bring sugar and water to the boil.

STEP 02

Remove from heat. Solution is now ready to use.

CHOCOLATE BUTTERCREAM METHOD

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 02

Place the egg yolks in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.

STEP 03

Once the sugar syrup has reached 120°C slowly stream the hot mixture over the whisking eggs until all is into the bowl.

STEP 04

Turn machine speed up to third or top speed and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Fold the softened butter into the egg mixture and continue to mix until light and aerated.The item is now ready to be used.

STEP 06

Mix the melted dark chocolate into the buttercream.

STEP 07

Pipe the chocolate mixture on top of each cupcake using a piping bag fitted with a star nozzle tube, approximately 45g per serve.

STEP 08

Decorate top of cupcakes with chocolate shavings and/or your favourite berry.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

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

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