Hot Cross Buns
Recipe Steps
Hot Cross Buns
Group 1
-
g/ml:
5000
50
50
500
400
150 -
Ingredients:
Bakers Flour
Salt
Improver (Instant)
Caster Sugar
EOI Gateau Gold
Mixed Spice -
Method:
Blend Group 1 together using a dough hook to disperse ingredients.
Group 2
-
g/ml:
160
2900 -
Ingredients:
Instant Yeast
Water (variable) -
Method:
Stir yeast into the water and leave for 5 minutes, then add this to Group 1 using low speed. When dough comes together, switch to 2nd speed and develop until clear and smooth.
Group 3
-
g/ml:
3000
20 -
Ingredients:
Fruit (1.8kg Sultanas, 1.2kg Currants)
Bun Spice -
Method:
Add the fruit to Groups 1 and 2, mix on low speed until evenly mixed through, taking care not to smash fruit by mixing for too long.
- 12230
- Total Weight
Additional Information:
Finished dough temperature
28°C
Floor time
A recovery period of 10 minutes is required after dough development before scaling off.
Scaling
40 – 60g each. Mould into shape and place onto baking trays.
Proving
Approximately 40 minutes at 40°C, humidity 85%.
Make up procedure
Pipe crosses prior to baking.
Baking
200°C – 220°C for 20-25 minutes.
Finishing instruction
Wash with bun glaze as buns are taken from oven.
Recipe Uses:
Gateau Gold 15kg
Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
