Recipes

Fruit Buns - Using Laucke Super Soft Bread Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600 g Super Soft Bread Mix 3¾ cups
7 g Yeast 1⅓ tsp
60 g Sugar ⅓ cup
160 g Mixed Fruit (added in the last ten minutes of mixing) 1 cup
310 g Water 1¼ cup
BUN GLAZE
62½ g Water ¼ cup
52 g Sugar ¼ cup

Method

  1. Preheat oven to 180°C - 200⁰C.

  2. Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand.

  3. Separate mixed dough into units of 50 g. Round the dough pieces into balls. Allow the pieces to relax for about 10 minutes and then gently roll them to re shape. Do your best to keep the dough pieces warm or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment.

  4. Bake buns in a pre-heated oven at 180°C - 200⁰C for approximately 15 to 20 minutes. DO NOT OVER BAKE, as this will reduce softness and may spoil appearance. While the buns are baking, prepare sugar syrup to glaze if required.

  5. Bun Glaze: Combine the ingredients in a saucepan and bring to the boil. When cool, brush on buns as soon as they come out of the oven.

Helpful Hints

  • Tepid water will help your dough to rise
  • The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Wallaby Bakers Flour

  • Specialty Breads
  • Yield: 22 @ 50 g
  • Bake: 15 - 20 minutes
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