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Use the star system above to rate this formula.
| Ingredients | Baker's % | Metric/g |
| Bread flour | 80 | 800 |
| Cake flour | 20 | 200 |
| Milk | 40 | 400 |
| Eggs | 15 | 150 |
| Honey | 5 | 50 |
| Sugar | 10 | 100 |
| Salt | 2 | 20 |
| Osmotolerant Yeast | 2 | 20 |
| Butter, cold | 30 | 300 |
Honey Pan Glaze
| Ingredients | Oz |
| Brown sugar | 10 |
| Butter | 4 |
| Honey | 5 |
| Eggs | 1 |
| Salt | 1 pinch |
Cinnamon Filling Ingredients
Cake Scrap
Milk
Cinnamon
Salt, Pinch
Method
DDT: 78°F improved. One hour bulk ferment.
Fold and retard overnight.
Divide at 1000 grams.
Roll to 1/4" by 6x12".
Fill with 1/8" cinnamon filling.
Cut at 1 1/4" thick.
Spray muffin pans with pan spray.
Put in 1/2 oz honey glaze.
Top with pecan halves.
Top with portioned dough.
Proof 1.5 hours at 75-80°F.
Bake 375°F for 20 minutes.
Unpan holt.
Formulation courtesy of the National Honey Board
