Christmas Loaf

Ingredients

Units %
Group 1
Hot Cross Bun Mix 12500g 0
Water 5300g 0
NCP Yeast Wet 750g 0
Group 1 total 0
Group 2
Christmas Mince Pie Filling 1200g 0
Group 2 total 0
Glaze
Sunset Glaze 263g 0
Glaze total 0
Decoration
Fondant 966g 0
Chellies Green 88g 0
Chellies Red 88g 0
Decoration total 0

Working Method

Method
  1. Place spicy bun premix, yeast and water in mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Remove Dough from Mixer.
  4. Scale heads of dough at 450g, mould into a long shape and rest for 10 minutes. (Cover dough to prevent skinning)
  5. Roll dough flat and elongated with Rolling Pin, spread 50g of fruit mince over the dough and roll up from the top, then place on baking tray.
  6. Prove for ± 50 minutes.
  7. Cut shape of a Christmas tree on top after 40 minute of proving.
  8. Spray with Sunset Glaze. Sunset Glaze can also be diluted with up to 30% water.
  9. Bake at 180° C for ± 20 minutes.
  10. Let the Loafs cool down and decorate with Dip & Go Fondant Icing and cherries.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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