Spiral dough tool
|Serves: 16 people||Recipe course: Breads||Total time (min.): 160||Complexity (1 to 3): 2|
Spiral dough tool
Strong flour 500 grams
Unsalted butter 60 grams
Mixed spice 3 Tbsp.
Dried yeast 7 grams
Caster sugar 40 grams
Salt 1/2 tsp.
Whole milk 250 ml warm
Eggs 2 beaten
Candied citrus peel 75 grams
Sultanas 175 grams
Plain flour 50 grams
Water 1/2 tsp.
Apricot jam 2 Tbsp.
Water 1 tsp.
Prep. (Before you begin)
1- Cut the butter into cubes and leave at room temperature to soften.
2- Coarsely chop the cirtus peel.
Fit the K beater to the machine.
1- Add Ingredients 1 (flour, butter, mixed spice) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 4 for 1 minute or until coarse crumbs form.
1- Add Ingredients 2 (yeast, sugar, salt) into the Mixer bowl.
2- Mix on speed 4 for 30 seconds.
1- Remove the K beater and fit the Spiral dough tool.
2- Add Ingredients 3 (milk, eggs, citrus peel, sultanas) into the Mixer bowl.
3- Mix on speed 2 for 5 minutes.
4- Cover with a tea towel.
5- Leave to prove for 1 hour.
6- Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
7- Carefully flatten the dough with your wrist.
8- Take the far edge of the dough and roll it back towards you.
9- Gently roll the dough into a sausage shape, applying even and gentle pressure.
10- Divide the dough into 16 equal pieces.
11- Cover with a tea towel.
12- Leave to rest for 10 minutes.
13- Take one piece of dough, place it under the palm of your hand.
14- Gently apply a little pressure and rotate your hand slowly, bringing your fingers inward, to make a roll shape.
15- Repeat this action with the rest of the dough pieces.
16- Place the dough onto a floured baking tray.
17- Cover with a tea towel.
18- Leave to prove for 1 hour.
1- Pre heat the oven to 200ºC.
2- Add Ingredients 4 (flour, water) to a small bowl.
3- Transfer the contents of the small bowl into the piping bag.
4- Pipe a cross on the top of each bun.
5- Bake for 20 minutes at 200ºC.
1- Add Ingredients 5 (jam, water) to a small bowl.
2- Whilst the buns are still hot, use a pastry brush to glaze the buns with the jam.
3- Leave to cool on a wire rack.