Ingredients

Westco Copehagen Danish Mix  (1/50 LB)
Trigal Dorado Margarine Purple  (10/2.2 LB)
Westco Vanilla Dipping Icing  (1/45 LB)
Westco Florentine Fruit Mix  (1/30 LB)
BakeSense Raisins Seedless Select  (1/30 LB)
BakeSense Instant Yeast Gold   (20/1 LB) 
Westco Pure Vanilla Extract  (1 GAL)
Westco Almond Emulsion   (1/GAL)

Directions

Mix

Scale and mix 5 LB Westco Copenhagen Danish Mix, 6 oz. butter or margarine, 6 oz. whole eggs, 1 oz. Westco Pure Vanilla Extract, ½ oz. Westco Almond Emulsion, 2 oz. BakeSense Instant Gold Yeast and 2 LB water for 6 minutes on medium speed with a dough hook.

Add 14 oz. BakeSense Raisins and 14 oz. Westco Florentine Fruit Mix. Mix for one minute on low speed or until fruit is uniformly incorporated. Let dough rest one hour covered.

Make-Up

Scale dough into 3 oz. pieces or, if you have a dough divider, cut into a 6 LB 12 oz. press.

Round pieces and place 48 (6 by 8) on a paper lined full sheet pan.

Proof and Bake

Proof to ¾ size in a medium dry proof box (100°/80%) for 40- 60 minutes.

Bake at 340-360°F for 20-25 minutes until they are a light golden brown.

Finish

Once the rolls have completely cooled, use a pastry bag to pipe a cross on top of each roll with Best Brands White Donut Icing heated to 100-105°F.

Approx. Yield: 53 – 3 oz. buns

Formulation courtesy of BakeMark