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National Cookie Day

To celebrate National Cookie Day, try this recipe for our Choc Chip & Cashew Nut Spelt Cookies!   

INGREDIENTS

INGREDIENTSWEIGHT
GROUP 1
Unsalted Cake Margarine/ Butter 0.600kg
Brown Sugar0.150kg
Caster Sugar0.300kg
GROUP 2
MAURI White Spelt Flour1.000kg
Salt0.010kg
Bicarbonate Soda0.010kg
Vanilla Extract0.010kg
Eggs0.300kg
GROUP 3
Chocolate Buttons0.300kg
Chopped Cashew Nuts0.100kg

CHOC CHIP & CASHEW NUT SPELT COOKIE METHOD

STEP 01

Using a paddle attachment, cream Group 1 for 1 minute on first speed and 1 minute on second speed.

STEP 02

Add Group 2 on first speed and continue mixing until enough dough forms (approximately 1-2 minutes). Do not over mix.

STEP 03

Blend in Group 3 on first speed for 1 minute.

STEP 04

Roll into a sausage shape
(Note: Dough can then be refrigerated until required or used immediately) 

STEP 05

Cut dough into 50g pieces. Place evenly spaced on tray and flatten dough to desired thickness.

STEP 06

Bake at 180°C for 15 minutes or until golden.

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

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

Christmas Tree Petite Cakes

Easy to make. Fun to eat. These Christmas Tree Petite Cakes are sure to be a hit with kids of all ages – even grown up ones! All you need is MAURI Crème Muffin Mix and a little Christmas creativity.

INGREDIENTS

INGREDIENTSWEIGHT
MUFFIN MIX
MAURI Crème Muffin Mix1.000kg
Egg0.350kg
Water0.250kg
Oil0.275kg
Dark Chocolate (melted)0.300kg
VANILLA BUTTERCREAM
Castor Sugar0.200kg
Water0.120kg
Glucose0.100kg
Egg Yolks12pce
Softened Unsalted Butter0.600kg
Green Food Colouring

CHRISTMAS TREE PETITE CAKES

METHOD

Muffin Mix

STEP 01

Place water and egg into a bowl, and then add MAURI Crème Muffin Mix.

STEP 02

Using a beater, mix on low speed for 1 minute. Scrape down.

STEP 03

Mix for a further 3 minutes on medium speed.

STEP 04

Add oil and blend on low speed for 2 minutes.

STEP 05

Mix in the melted dark chocolate to flavour and colour the batter.

STEP 06

Scale 50g of muffin mix into shiny silver cupcake patty pans or any decorative paper patty pan.

STEP 07

Bake at 200°C until baked through.

Vanilla Buttercream

STEP 01

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

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 in the bowl.

STEP 04

Turn speed of machine up to third speed (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.

STEP 06

Mix in the green food colouring until you reach the desired colour.

ASSEMBLY

STEP 01

Once petite cakes have cooled down begin decorating tops of each cake.

STEP 02

Using a piping bag fitted with a star tube nozzle pipe spirals on top of each petite cake forming mini Christmas trees.

STEP 03

Sprinkle the tops of each buttercream tree with sparkly sprinkles adding as much or as little bling as desired.

STEP 04

Store petite cakes in fridge or airtight container.

Yield: 40 cupcakes.

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

For more Christmas recipes using our Sweet Goods products, fill out the form below:

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

Summer Picnic Recipe

With summer fast approaching, we wanted to share the below recipe to provide inspiration for your summer baking! Perfect for sharing while down at the beach, or to take to a picnic.

INGREDIENTS

INGREDIENTS WEIGHT
GROUP 1
MAURI Seven Grain and Seed 0.750kg
Honey0.100kg
GROUP 2
MAURI Victory Premium Bakers Flour3.750kg
MAURI Harvest Meal Premix0.500kg
MAURI All Purpose Improver 0.050kg
Salt0.100kg
Canola Oil0.100kg
MAURI Instant Dried Yeast0.075kg
Water3.250kg
GROUP 3
Diced Banana 1.000kg
Sunflower SeedsFor topping

BANANA & MUESLI ROLLS

STEP 01

Combine the MAURI Seven Grain and Seed with the honey on a baking tray.

STEP 02

Roast at 200°C for 5-10 minutes or until the grains and seeds are lightly toasted and golden. 

STEP 03

Mix and develop all the ingredients in Group 1 and 2 for 2 minutes on first speed, followed by 5-7 minutes on second speed or until the dough reaches peak development. 

STEP 04

Add the banana and fold through on first speed to evenly distribute throughout the dough.

STEP 05

Finished dough temperature should be about 28°C +/- 1°C.

STEP 06

Scale the dough into 350g pieces and round up. Cover and allow to rest for 5 minutes.

STEP 07

Using the rolling pin, sheet each dough piece out into ~20cm rounds.

STEP 08

Dip each round into sunflower kernels and use a scraper to cut the dough piece into 8 equal triangular portions prior to proving.

STEP 09

Prove for approximately 45 minutes (or until optimal proof height is reached) at 38°C and 80% RH.

STEP 10

Bake at 200°C with steam at the beginning of baking until the product is baked through.

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.

Celebrate International Coffee Day

To celebrate International Coffee Day, try this recipe for our Chocolate Espresso Bundt Bake!   

INGREDIENTS

INGREDIENTSWEIGHT
Chocolate Mudcake
MAURI Chocolate Mudcake Mix1.000kg
Vegetable Oil0.150kg
Dark Chocolate Melts0.150kg
Hot Water0.200kg
Cold Water0.205kg
Sugar Syrup
Castor Sugar0.270kg
Water0.200kg
Roasted Coffee Beans0.030kg
Shiny Dark Chocolate Glaze
Water0.250kg
Thickened Cream0.150kg
Cocoa Powder0.100kg
Castor Sugar0.250kg
Dark Chocolate0.200kg

CHOCOLATE MUDCAKE METHOD

STEP 01

In a bowl, melt the dark chocolate melts in the hot water and stir well. Once the chocolate is melted, add the cold water.

STEP 02

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

STEP 03

Scale into lightly greased and floured 8 inch Kugelhopf cake tins (580g drop weight) and bake at 160°C for 55 minutes.

STEP 04

After removing the cake from the oven, turn the cake out of the tin and place decorative side up.

STEP 05

Lightly brush the top of the warm mud cake with the sugar syrup.

SUGAR SYRUP METHOD

STEP 01

Bring sugar and water to the boil.

STEP 02

Remove from heat and add the coffee beans. Cover saucepan with cling film and allow mixture to sit for 1 hour.

STEP 03

Once mixture is required, strain the mixture, removing the coffee beans and re-heat the coffee syrup to a simmer before brushing onto the cake.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 01

Combine the water and the cream and bring to the boil.

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.

STEP 04

Keep refrigerated until required.

STEP 05

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 06

Place cake on a wire rack with drip tray beneath and carefully pour a little of the glaze over the top rim of the cake, allowing some dripping to occur down the side of the cake.

STEP 07

Decorate top of cake with a mixture of ground coffee and whole coffee beans.

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.

Celebrate National Lamington Day

Try this recipe for our decadent Double Chocolate Lamingtons.  

INGREDIENTS

IngredientsWeight
LAMINGTON
MAURI NCF Utility Cake Mix2.000kg
Eggs0.400kg
Water0.800kg
Fine dark cocoa powder 0.280kg
CHOCOLATE DIPPING SAUCE
Icing sugar 0.950kg
Cocoa powder (sieved) 0.150kg
Boiling water0.160kg
Unsalted butter (melted)0.150kg
CHOCOLATE BUTTERCREAM
Castor sugar0.300kg
Water0.180kg
Glucose0.150kg
Egg yolks18pce
Unsalted butter (softened) 0.900kg
Dark Chocolate 0.210kg

LAMINGTON METHOD

STEP 01

Add water, eggs and NCF Utility Cake Mix in a bowl.

STEP 02

Using a whisk attachment, mix on low speed for 1 minute. Scrape down.

STEP 03

Mix for a further 5 minutes on high speed.

STEP 04

Mix for a further 5 minutes on medium speed.

STEP 05

Fold in by hand the cocoa powder and mix well to combine.

STEP 06

Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.

STEP 07

Bake at approximately 175°C for 25 minutes.

CHOCOLATE DIPPING SAUCE METHOD

STEP 01

Mix all ingredients together, whisking by hand until smooth and free of lumps.

CHOCOLATE BUTTERCREAM METHOD

STEP 01

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

STEP 02

Blend egg yolks in a mixing bowl on medium speed.

STEP 03

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

STEP 04

Turn speed of machine up to high 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.

STEP 06

Lastly, whisk in melted dark chocolate and mix until smooth and well combined.

ASSEMBLY

STEP 01

Cut lamington cake into 6cm squares.

STEP 02

Dip lamington in warm chocolate sauce and roll in shredded coconut.

STEP 03

Set lamingtons aside in the fridge to set.

STEP 04

Cut lamingtons in half and fill with chocolate buttercream
using a star shape-piping nozzle.

Baking times will vary depending on the oven.

ORDER NOW

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

Celebrate National Donut day

Check out this recipe for our S’mores Donuts. 

INGREDIENTS

IngredientsWeight
DONUT
YRD Donut Mix2000g
MAURI Compressed Yeast or 100g
Instant Dry Yeast* 40g
Water, we recommend 48-50% water on premix weight. 960-980g
*if using MAURI Instant Dry Yeast add an extra 60g water to the mix
SHINY DARK CHOCOLATE GLAZE
Water250g
Thickened cream150g
Cocoa powder100g
Castor sugar250g
Dark chocolate 200g

DONUT METHOD

STEP 01

Place the water, YRD Donut Mix and then yeast into a mixer fitted with a dough hook.

STEP 02

Blend on low speed for 1 minute. Scrape down.

STEP 03

Mix on high speed for 10-12 minutes or until dough reaches peak development.

STEP 04

Aim for finished dough temperature of 27-30°C.

STEP 05

Rest for 5 minutes before processing/sheeting.

STEP 06

Sheet out the dough to approximately 10mm thickness. Ensure to shake down the dough to reduce tension in the dough, relax the dough, as this will reduce shrinkage.

STEP 07

Cut donuts as required and place into proofer. Please note: the dough is soft and fairly sticky to touch.

STEP 08

We used a 9cm cutter and proofed for 23 minutes.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 01

Combine the water and the cream and bring to the boil.

STEP 02

Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.

STEP 03

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 04

Reserve mixture in fridge until required.

STEP 05

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 06

Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.

STEP 07

Decorate top of glazed donut with pieces of toasted marshmallows and crushed biscuit pieces.

TOASTED MARSHMELLOWS

STEP 01

We used store bought marshmallow puffs and lightly toasted them using a butane gas flame torch.

STEP 02

Alternatively place cut pieces of marshmallow onto a baking tray and place under a grill or in a hot oven to toast.

BISCUIT CRUMBS

STEP 01

Traditionally the American S’mores campfire sweet uses Graham crackers. We substituted this with a baked shortbread or crushed shortbread biscuits, you can use other biscuit crumbs of your choice for a different crunch.

ORDER NOW

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

For more great recipes using our YRD Donut Mix, fill out the form below. 

Cherry Ripe Donuts

Check out this recipe for our Cherry Ripe Donuts. 

INGREDIENTS

IngredientsWeight
DONUT
Cake Donut Mix1000g
Water500ml
SHINY DARK CHOCOLATE GLAZE
Water250ml
Thickened cream150g
Cocoa powder100g
Castor sugar250g
Dark chocolate200g
Cherry Ripe bar1
CHERRY COCONUT MIX
Dessicated coconut500g
Red glace cherries200g

DONUT METHOD

STEP 01

Place all ingredients into a bowl fitted with a paddle.

STEP 02

Blend on low speed for 1 minute. Scrape down.

STEP 03

Mix on medium speed for 1 minute.

STEP 04

Rest batter for 10 minutes before frying at 190°C.

Note: For best results adjust the water temperature to give finished batter temperature of 20-22°C. Add more dry mix to the batter if you prefer rolling mixture out on a floured bench and cutting desired shapes from it prior to frying.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 01

Combine the water and the cream and bring to the boil.

STEP 02

Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.

STEP 03

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 04

Reserve mixture in fridge until required.

STEP 05

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 06

Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.

STEP 07

Decorate top of glazed donut with broken/cut pieces of a Cherry Ripe Bar.

STEP 08

Also place pieces of the homemade cherry coconut mixture.

CHERRY COCONUT MIX

STEP 01

In a bowl, combine the coconut and glace cherries with any syrup from the packet.

STEP 02

Mash by hand the two ingredients until the mixture becomes moist and clumpy.

STEP 03

Set aside until decorating donuts.

 

ORDER NOW

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

For more great recipes using out Cake Donut Mix, fill out the form below. 

STRAWBERRIES & CREAM CAKE

Try this delicious strawberries and cream cake, perfect for celebrations or everyday consumption!

INGREDIENTS

IngredientsWeight
CAKE
MAURI NCF Cake Mix 2.000kg
Eggs0.400kg
Water0.800kg
VANILLA MASCARPONE CREAM
Cream 1.900kg
Mascarpone1.500kg
Castor Sugar 0.240kg
Vanilla bean or flavouring to taste

CAKE METHOD

STEP 01

Add water, eggs and NCF Utility Cake Mix in a bowl.

STEP 02

Using a whisk attachment, mix on low speed for 1 minute. Scrape down.

STEP 03

Mix for a further 5 minutes on high speed.

STEP 04

Mix for a further 5 minutes on medium speed.

STEP 05

Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.

STEP 06

Bake at approximately 175°C for 25 minutes.

VANILLA MASCARPONE CREAM METHOD

STEP 01

Whip the thickened cream, mascarpone cheese and sugar until light and fluffy using mixer with whisk attachment.

ASSEMBLY

STEP 01

Cut the cake slab in half-length ways, removing the top layer and setting aside.

STEP 02

Spread over bottom layer of cake an even spread of vanilla mascarpone cream.

STEP 03

Place on top of the cream half cut fresh strawberries, lightly pushing them down into the cream.

STEP 04

Place top layer of cake onto the cream.

STEP 05

Finish by spreading another layer of vanilla mascarpone cream evenly over the top of sponge.

STEP 06

Place in fridge for 1 hour to set.

STEP 07

Once cake is firm, use a hot knife to cut slices of cake 3 x 10cm and decorate each slice with fresh strawberries. Serve immediately or store in the fridge at <5°C for up to 24 hours.

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 Variations

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.

Brioche Style Easter Pull Apart

INGREDIENTS

IngredientsWeight (kg or L)
GROUP 1
MAURI Bun Bread Mix5.000kg
Dried Yeast 0.085kg
Water2.100L
Eggs 0.250kg
GROUP 2
Mixed Spice0.125kg
Butter0.500kg
GROUP 3
Sultanas1.250kg
Currants1.250kg
Brown Sugar 0.750kg
Mixed Spice 0.015kg

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.

STEP 11

Trim the ends and divide the roll into thee pieces.

STEP 12

Using a dough scraper, make about 10 cuts into the roll, leaving a 2cm edge along the top.

STEP 13

Turn the roll to create a circular shape, and place onto a prepared baking tray. Bake at 185°C 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, top with fondant as desired.

Baking times will vary depending on the oven.

ORDER NOW

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

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