Recipes

Kangaroo Fruit Delight

Ingredients

Weight/
Volume
Ingredients
FERMENT
450 g Water 38°C
20 g Laucke Wallaby Yeast
15 g Sugar
25 g Milk Powder
100 g Laucke Single Origin Kangaroo Flour
DOUGH
GROUP 1
650 g Add Ferment to mixing bowl
650 g Laucke Single Origin Kangaroo Flour
15 g Laucke Crusty 1% Improver
80 g Sugar
5 g Salt
50 g Cake Margarine
GROUP 2
500 g Currants
500 g Sultanas
500 g Dried Apricots

Method

  1. Ferment:

    Mix all the Ferment ingredients, and stand in a warm place for 30 minutes.

  2. Dough:

    GROUP 1

    Mix all the ingredients except for the Dried Fruit and Nuts to a smooth, well developed dough.

  3. GROUP 2

    Add the Fruit in the last 1 – 2 minutes of mixing.

  4. A finished dough temperature between 28°C - 30°C is recommended.

  5. Allow 15 minutes rest time, then divide into 4 x 550 g dough pieces and fold in from all sides to form a ball.  Cover and rest for a further 2 minutes.

  6. Mould into Batons and place into Bread Tin.  (Gently flatten and roll into sausage shape)

  7. Proof for 60 minutes then brush with butter. 

  8. Bake at 180°C for 30 – 35 minutes.

  9. While still hot, brush with melted butter.

  • Sweet Bread
  • Bake for 30 35 minutes
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