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Brioche Style Easter Twist

INGREDIENTS

IngredientsWeight (kg or L)
GROUP 1
MAURI Bun Bread Mix5.000kg
Dried Yeast 0.085kg
Water2.100L
Eggs0.250kg
GROUP 2
Mixed Spice0.125kg
Butter0.500kg
GROUP 3
Sultanas1.250kg
Currants1.250kg
Brown Sugar 0.750kg
Mixed Spice 0.015kg
(There is enough for 5 dough pieces, 15 twists)

METHOD

STEP 01

Place the Sultanas and Currants into lukewarm water and allow to soften slightly while preparing the dough.

STEP 02

Mix and develop group 1 ingredients in a spiral mixer for 2 mins on slow speed followed by 3 mins on speed 2.

STEP 03

Add the spice blend and about 1/3 of the butter. Mix for a further 5 mins adding the remaining butter in 1/3 increments.

STEP 04

Add the drained fruit. Fold through gently on speed 1 taking care not to crush the fruit.

STEP 05

Place the dough into a lightly floured container and allow the dough to rest for 30 mins.

STEP 06

Gently tip the dough out onto a floured surface.

STEP 07

Scale the dough into 1.5kg portions. Mould into a rectangular shape and allow to rest for 5 mins.

STEP 08

Roll the dough out to a rectangle: 1m long by 30 cm.

STEP 09

Spread approx 150g of the brown sugar and spice blend over the dough piece.

STEP 10

Roll up the dough like a swiss roll. Spray the final edge with water to help it seal. Trim the ends and divide the roll into three pieces.

STEP 11

Cut lengthways down the dough leaving a 2cm seal at the top.

STEP 12

Twist the 2 strands of dough around one another and pinch tight at the end.

STEP 13

Place onto a prepared baking tray. Bake at 185ºC for 20-25 mins or until baked through and lightly golden in colour.

STEP 14

Remove from oven and brush immediately with sugar wash and place onto cooling racks.

STEP 15

Once cool, use a small piping bag to drizzle fondant over the twist.

Baking times will vary depending on the oven.

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Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Hot Cross Bun Recipes

Whether you prefer the traditional fruit, the cheeky chocolate or something with a twist, we have a recipe for you!

Try these delicious variations on the traditional Hot Cross Bun.

INGREDIENTS

IngredientsWeight (kg or L)
BASIC DOUGH
MAURI Bun Bread Mix5.000kg
Dried Yeast OR0.075kg
Compressed Yeast0.225kg
Water (Variable)2.500L
TRADITIONAL STYLE
Sultanas0.650-1.750kg
Currants0.650-1.750kg
Mixed Spice0.100kg
White Cross Mix (Variable)
Sugar Wash (Variable)
CHOCOLATE LOVERS
Cocoa0.250kg
Chocolate Chips0.500kg
Melted Chocolate For Cross Mix(Variable)
Sugar Wash(Variable)
APRICOT & ALMOND
Apricots (dried)1.250kg
Almonds (blanched & sliced)1.250kg
DATE & WALNUT
Dates (chopped)1.250kg
Walnuts (chopped)1.250kg
Cinnamon0.063kg
INDULGENT CHOC CHERRY
Cocoa0.250kg
Chocolate Chips0.500kg
Morello Cherries0.650kg
Colour the White Cross Mix cherry pink with the juice from the cherries(Variable)
Sugar Wash(Variable)

METHOD

STEP 01

Weigh out all basic dough ingredients.

STEP 02

Mix in Spiral Mixer for 2mins on 1st speed, 7-9mins on
2nd speed or until dough reaches optimum development.

STEP 03

Add fruit, chocolate, spices or other ingredients depending on the chosen flavour variation.

STEP 04

Mix through on slow speed until evenly distributed.

STEP 05

Scale dough at 80grams per bun.

STEP 06

Intermediate proof for 10mins.

STEP 07

Mould by hand or as per manufacturers recommended settings through machine.

STEP 08

Tray up buns(6×5),ensuring buns are placed in a straight row to allow for easier piping.

STEP 09

Final proof time 40 – 60 mins.

STEP 10

Proofer settings at 85% relative humidity, 38°C.

STEP 11

Mix up Cross Mixture and apply.

STEP 12

Bake until golden brown, approx. 18 mins at 180 – 190°C.

STEP 13

Remove from oven and wash immediately with Sugar Wash and place on cooling racks.

Baking times will vary depending on the oven.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Spelt Banana Bread

In homage to the nations most beloved cake and treat your customers to our Spelt Banana Bread recipe!  

INGREDIENTS

INGREDIENTSWEIGHT
GROUP 1
Brown Sugar0.250kg
MAURI White Spelt Flour0.460kg
Baking Powder0.010kg
Salt0.010kg
Ripe Banana0400kg
Walnut Pieces0.100kg
GROUP 2
Buttermilk0.300kg
Canola Oil0.100kgs
Bicarbonate Soda0.010kg
Fresh Eggs0.100kg

BANANA BREAD METHOD

STEP 01

Using a beater attachment, bring Group 1 ingredients to a paste on second speed.

STEP 02

Add Group 2 on first speed and continue mixing until a smooth batter is achieved.

STEP 03

Scale batter into greased cake foils at 440g.

STEP 04

Bake at 170-180°C for 40-45 minutes or until baked through.

STEP 05

Allow banana bread to cool in foils to room temperature before removing.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Gluten Free Chocolate Mud Cake Cupcakes

Try our indulgent Gluten Free Chocolate Mud Cake Cupcake recipe!   

INGREDIENTS

INGREDIENTSWEIGHT
CHOCOLATE MUD CAKE
MAURI Gluten Free Mudcake Mix 1.000kg
Egg0.100kg
Water0.500L
Vegetable Oil0.130kg
Cocoa Powder (approximate)0.050kg
Chocolate Paste0.020kg
Dark Chocolate, melted 0.200kg
SUGAR SYRUP
Castor Sugar0.270kg
Water0.200kg
CHOCOLATE BUTTERCREAM
Water0.120kg
Glucose0.100kg
Castor Sugar0.200kg
Egg Yolks0.630kg
Softened Unsalted Butter0.600kg
Melted Dark Chocolate0.220kg

MUD CAKE METHOD

STEP 01

Add water, egg and oil to bowl then MAURI Gluten Free Mudcake Mix. Then add chocolate, cocoa powder and chocolate paste.

STEP 02

Combine all ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 03

Scale into patty pans lined with paper cups, 70-75g per serve and bake at 160°C for 20-30 minutes.

Optional: After removing cake from the oven, lightly brush the top of the warm mud cakes with the sugar syrup.

SUGAR SYRUP METHOD

STEP 01

Bring sugar and water to the boil.

STEP 02

Remove from heat. Solution is now ready to use.

CHOCOLATE BUTTERCREAM METHOD

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 02

Place the egg yolks in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.

STEP 03

Once the sugar syrup has reached 120°C slowly stream the hot mixture over the whisking eggs until all is into the bowl.

STEP 04

Turn machine speed up to third or top speed and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Fold the softened butter into the egg mixture and continue to mix until light and aerated.The item is now ready to be used.

STEP 06

Mix the melted dark chocolate into the buttercream.

STEP 07

Pipe the chocolate mixture on top of each cupcake using a piping bag fitted with a star nozzle tube, approximately 45g per serve.

STEP 08

Decorate top of cupcakes with chocolate shavings and/or your favourite berry.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Cheese and Bacon Rolls

Prepare for the back to school rush with this Cheese and Bacon roll recipe!

INGREDIENTS

INGREDIENTSWEIGHT
Water (Variable)2.520kg
MAURI Dried Yeast0.060kg
Salt0.080kg
Oil0.080kg
MAURI Soft Specialty Improver0.040kg
MAURI Victory or Maximus Flour4.000kg
YIELD: 1.681 of dough per 1.000 of flour
Bacon1.600kg
Grated Cheese1.600kg

CHEESE & BACON ROLLS METHOD

STEP 01

Weigh up all ingredients ensuring yeast is weighed up separately and the water temperature has been taken into account. Water temperature can be determined by the following calculation: Final dough temperature (28°C) – Flour temperature = Water temperature.

STEP 02

Combine all ingredients and mix on low speed until ingredients are combined and hydrated. Mix on fast speed until dough is cleared and final dough temperature is achieved (26–28°C).

STEP 03

Rest in bowl for 5 minutes after mixing.

STEP 04

Scale 80 rolls at 80g each and rest for 20 minutes while keeping the dough covered.

STEP 05

Mould rolls and tray up 4×5 over 4 full sized lined baking trays.

STEP 06

Proof for 30 minutes and remove from proofer.

STEP 07

Gently turn the rolls upside down on the tray to allow a flat surface to face upwards and top each roll first with 20g of bacon and followed by 20g of cheese pressing the cheese down firmly to ensure the topping stays on.

STEP 08

Place rolls back into proofer and proof for 1 hour.

STEP 09

Remove rolls from proofer and bake for 18 minutes at 200°C and add steam. (As all ovens vary slightly, temperature may need to be adjusted to bake for 18 minutes).

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Jam & Cream Lamington

Try our spin on a traditional Aussie favourite with our Jam and Cream Lamington recipe!   

INGREDIENTS

INGREDIENTSWEIGHT
DONUT
YRD Donut Mix2.000kg
MAURI Compressed Yeast0.100kg
or Instant Dry Yeast*0.040kg
Water
(We recommend 48-50% water on premix weight).
0.960 - 0.980kg
*If using MAURI Instant Dry Yeast, add an extra 0.060kg water to the mix.
SHINY DARK CHOCOLATE GLAZE
Water0.250kg
Thickened Cream0.150kg
Cocoa Powder0.100kg
Castor Sugar0.250kg
Dark Chocolate0.200kg
Dessicated Coconut0.200kg
BASIC RASPBERRY JAM
Frozen Raspberries0.500kg
Castor Sugar0.400kg
Whipped Cream0.700kg

DONUT METHOD

STEP 01

Place the water, YRD Donut Mix and then yeast into a mixer fitted with a dough hook.

STEP 02

Mix on low speed for 1 minute. Scrape down.

STEP 03

Mix on high speed for 10-12 minutes or until dough reaches peak development.

STEP 04

Aim for finished dough temperature of 27-30°C.

STEP 05

Rest for 5 minutes before processing/sheeting.

STEP 06

Sheet out the dough to approximately 10mm thickness. Ensure to shake down the dough to reduce tension in the dough, relax the dough, as this will reduce shrinkage.

STEP 07

Cut donuts as required and place into proofer.
Please note: the dough is soft and fairly sticky to touch.

STEP 06

We used a 9cm cutter and proofed for 23 minutes.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 01

Combine the water and the cream and bring to the boil.

STEP 02

Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.

STEP 03

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 04

Reserve mixture in fridge until required.

STEP 05

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 06

Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.

STEP 07

Decorate top of glazed donut with sprinkling of dessicated coconut.

BASIC RASPBERRY JAM METHOD

STEP 01

Place raspberries into a saucepan and bring to the boil.

STEP 02

Add the sugar and continue boiling the mixture for a further 5 minutes stirring constantly.

STEP 03

Remove mixture from heat and store in containers in the fridge until required.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

National Cookie Day

To celebrate National Cookie Day, try this recipe for our Choc Chip & Cashew Nut Spelt Cookies!   

INGREDIENTS

INGREDIENTSWEIGHT
GROUP 1
Unsalted Cake Margarine/ Butter 0.600kg
Brown Sugar0.150kg
Caster Sugar0.300kg
GROUP 2
MAURI White Spelt Flour1.000kg
Salt0.010kg
Bicarbonate Soda0.010kg
Vanilla Extract0.010kg
Eggs0.300kg
GROUP 3
Chocolate Buttons0.300kg
Chopped Cashew Nuts0.100kg

CHOC CHIP & CASHEW NUT SPELT COOKIE METHOD

STEP 01

Using a paddle attachment, cream Group 1 for 1 minute on first speed and 1 minute on second speed.

STEP 02

Add Group 2 on first speed and continue mixing until enough dough forms (approximately 1-2 minutes). Do not over mix.

STEP 03

Blend in Group 3 on first speed for 1 minute.

STEP 04

Roll into a sausage shape
(Note: Dough can then be refrigerated until required or used immediately) 

STEP 05

Cut dough into 50g pieces. Place evenly spaced on tray and flatten dough to desired thickness.

STEP 06

Bake at 180°C for 15 minutes or until golden.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Christmas Tree Petite Cakes

Easy to make. Fun to eat. These Christmas Tree Petite Cakes are sure to be a hit with kids of all ages – even grown up ones! All you need is MAURI Crème Muffin Mix and a little Christmas creativity.

INGREDIENTS

INGREDIENTSWEIGHT
MUFFIN MIX
MAURI Crème Muffin Mix1.000kg
Egg0.350kg
Water0.250kg
Oil0.275kg
Dark Chocolate (melted)0.300kg
VANILLA BUTTERCREAM
Castor Sugar0.200kg
Water0.120kg
Glucose0.100kg
Egg Yolks12pce
Softened Unsalted Butter0.600kg
Green Food Colouring

CHRISTMAS TREE PETITE CAKES

METHOD

Muffin Mix

STEP 01

Place water and egg into a bowl, and then add MAURI Crème Muffin Mix.

STEP 02

Using a beater, mix on low speed for 1 minute. Scrape down.

STEP 03

Mix for a further 3 minutes on medium speed.

STEP 04

Add oil and blend on low speed for 2 minutes.

STEP 05

Mix in the melted dark chocolate to flavour and colour the batter.

STEP 06

Scale 50g of muffin mix into shiny silver cupcake patty pans or any decorative paper patty pan.

STEP 07

Bake at 200°C until baked through.

Vanilla Buttercream

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball).

STEP 02

Place the egg yolks in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.

STEP 03

Once the sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all is in the bowl.

STEP 04

Turn speed of machine up to third speed (top speed) and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Fold the softened butter into the egg mixture and continue to mix until light and aerated.

STEP 06

Mix in the green food colouring until you reach the desired colour.

ASSEMBLY

STEP 01

Once petite cakes have cooled down begin decorating tops of each cake.

STEP 02

Using a piping bag fitted with a star tube nozzle pipe spirals on top of each petite cake forming mini Christmas trees.

STEP 03

Sprinkle the tops of each buttercream tree with sparkly sprinkles adding as much or as little bling as desired.

STEP 04

Store petite cakes in fridge or airtight container.

Yield: 40 cupcakes.

These instructions may vary depending on manufacturer’s premises and equipment used.

For more Christmas recipes using our Sweet Goods products, fill out the form below:

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Summer Picnic Recipe

With summer fast approaching, we wanted to share the below recipe to provide inspiration for your summer baking! Perfect for sharing while down at the beach, or to take to a picnic.

INGREDIENTS

INGREDIENTS WEIGHT
GROUP 1
MAURI Seven Grain and Seed 0.750kg
Honey0.100kg
GROUP 2
MAURI Victory Premium Bakers Flour3.750kg
MAURI Harvest Meal Premix0.500kg
MAURI All Purpose Improver 0.050kg
Salt0.100kg
Canola Oil0.100kg
MAURI Instant Dried Yeast0.075kg
Water3.250kg
GROUP 3
Diced Banana 1.000kg
Sunflower SeedsFor topping

BANANA & MUESLI ROLLS

STEP 01

Combine the MAURI Seven Grain and Seed with the honey on a baking tray.

STEP 02

Roast at 200°C for 5-10 minutes or until the grains and seeds are lightly toasted and golden. 

STEP 03

Mix and develop all the ingredients in Group 1 and 2 for 2 minutes on first speed, followed by 5-7 minutes on second speed or until the dough reaches peak development. 

STEP 04

Add the banana and fold through on first speed to evenly distribute throughout the dough.

STEP 05

Finished dough temperature should be about 28°C +/- 1°C.

STEP 06

Scale the dough into 350g pieces and round up. Cover and allow to rest for 5 minutes.

STEP 07

Using the rolling pin, sheet each dough piece out into ~20cm rounds.

STEP 08

Dip each round into sunflower kernels and use a scraper to cut the dough piece into 8 equal triangular portions prior to proving.

STEP 09

Prove for approximately 45 minutes (or until optimal proof height is reached) at 38°C and 80% RH.

STEP 10

Bake at 200°C with steam at the beginning of baking until the product is baked through.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Celebrate International Coffee Day

To celebrate International Coffee Day, try this recipe for our Chocolate Espresso Bundt Bake!   

INGREDIENTS

INGREDIENTSWEIGHT
Chocolate Mudcake
MAURI Chocolate Mudcake Mix1.000kg
Vegetable Oil0.150kg
Dark Chocolate Melts0.150kg
Hot Water0.200kg
Cold Water0.205kg
Sugar Syrup
Castor Sugar0.270kg
Water0.200kg
Roasted Coffee Beans0.030kg
Shiny Dark Chocolate Glaze
Water0.250kg
Thickened Cream0.150kg
Cocoa Powder0.100kg
Castor Sugar0.250kg
Dark Chocolate0.200kg

CHOCOLATE MUDCAKE METHOD

STEP 01

In a bowl, melt the dark chocolate melts in the hot water and stir well. Once the chocolate is melted, add the cold water.

STEP 02

Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 03

Scale into lightly greased and floured 8 inch Kugelhopf cake tins (580g drop weight) and bake at 160°C for 55 minutes.

STEP 04

After removing the cake from the oven, turn the cake out of the tin and place decorative side up.

STEP 05

Lightly brush the top of the warm mud cake with the sugar syrup.

SUGAR SYRUP METHOD

STEP 01

Bring sugar and water to the boil.

STEP 02

Remove from heat and add the coffee beans. Cover saucepan with cling film and allow mixture to sit for 1 hour.

STEP 03

Once mixture is required, strain the mixture, removing the coffee beans and re-heat the coffee syrup to a simmer before brushing onto the cake.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 01

Combine the water and the cream and bring to the boil.

STEP 02

Add the cocoa powder and sugar and mix, continue cooking to 106°C.

STEP 03

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 04

Keep refrigerated until required.

STEP 05

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 06

Place cake on a wire rack with drip tray beneath and carefully pour a little of the glaze over the top rim of the cake, allowing some dripping to occur down the side of the cake.

STEP 07

Decorate top of cake with a mixture of ground coffee and whole coffee beans.

These instructions may vary depending on manufacturer’s premises and equipment used.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

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