


AS71212
Dobla Spider Web 52mm (110pk)
€12 95 (€0 12)
Y442
Halloween Face Sugar
Piping 25mm (250pk)
€35.59
YSUG695
Black Sugar Bats 37mm (450pk)
€24 99
AS78327
Dobla Spooky 45mm x 42mm (128pk)
€23 70 (€0 19 each)
YSMC012
Eyeballs Sweetmelt Decoration 22mm (340pk)
€35 53
YSUG794
Orange Sugar Pumpkin 23mm (504pk)
€24 81
AS73412
Dobla Pumpkin 33mm (290pk)
€36 95 (€0 13 each)
YSUG871
Spooky Halloween Sugarettes 30mm (256pk)
€23 34
YSUG793
White Sugar Ghost 26mm (420pk)
€21 24
AS71812
Dobla Bat 55mm x 33mm (192pk)
€23.75 (€0.12 each)
YSUG900
Trick or Treat Friends Sugarettes 31mm (450pk)
€24 23
Y38493
Trick or Treat Halloween Baking 50mm x 37mm (100pk)
€11 53
Method
IREKS Mella Brioche
AB Mauri Pinnacle Baker’s Yeast
Water
Ardress Apple Pie Mix
Ground Cinnamon
Macphie Toffee Sauce
Fudge Pieces
Dobla Halloween Decorations
1.000Kg 0.050Kg 0.450Kg 0.200Kg 0.004Kg 0.300Kg 0.175Kg
Mix the IREKS Mella Brioche, the yeast and the water together for 2 + 10 minutes, the dough should reach between 27°C – 28°C
Bulk fermentation for 30 minutes
Pin the dough 30cm x 45cm
Add the cinnamon to the apple mix and spread onto the dough
Roll the dough (from the 45cm side) to the other side to create a large roll
Cut the dough into smaller rolls
Place the smaller rolls onto a baking sheet and proof for 60 minutes
Batch the small doughs together and bake at 180°C for 20 minutes until golden
Heat the Macphie Toffee Sauce to loosen and drizzle over the cinnamon rolls
Sprinkle on the fudge pieces and decorate with the Dobla Halloween decorations
Liquid Clover Green (500ml)
M2912
Macphie Sticky Toffee Sensation (12 5Kg)
M3095
Macphie O T T® Salted
Caramel Dessert Topping (6x500g)
Crema Vela Pistachio (6Kg)
Colour Liquid Fiesta Red (500ml)
Ingram Colour Orange (500ml)
Vermeiren