In the bowl of a stand mixer fitted with the hook attachment, combine 86.7% water and 2.17% active dry yeast and let bloom for 10 minutes. Add 100% sweet bun base, 100% bread flour, 0.13% orange extract, and 0.56% vanilla extract and mix 2 minutes on low speed. Mix 12 minutes on medium speed. Add 106% glace fruit and mix for 1 minute on low. Let dough bench for 20 min. Scale to 4 oz. duffs, round, place in liners, let proof until doubled in shape. While the dough is proofing, make egg wash. Remove breads from proofer and brush with egg wash, sprinkle with sanding sugar and bake at 350°F until nicely browned on top and bread temps at 190°F internally.
To make egg wash, use a ratio of 2:1 whole eggs:water. For example, for every pound of eggs used, add 8oz water. Mix together and add a pinch of salt if desired.
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Sweet, Bun, Cherry, Orange, Citron, Lemon Peel, Sanding Sugar