Hot Cross Bread & Lemon Pudding

Easter

Group : Hot Cross Buns
Ingredient
KG
Bread flour
1.000
Baktem Blue 20% Bun Concentrate
0.200
Yeast
0.056
Water
0.530
Currants
0.375
Sultanas
0.075
Mixed peel
0.009
Bun spice
0.009
Total Weight: 2.254
Group : Hot Cross Buns finishing
Ingredient
KG
RTU Crossing Paste
-
Bun Glaze RTU
-
Total Weight: 0.000
Group : Assembly
Ingredient
KG
Hot Cross Buns as above (at least 1 day old) x 36
-
RTU Lemon Cream Filling
1.800
Large eggs x 18
-
Double cream
1.800
Milk
1.800
Vanilla extract
0.045
Caster sugar
0.660
Zest of a lemon x 3
-
Total Weight: 6.105

Hot Cross Buns

  1. Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl.
  2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
  3. Add fruit, peel and spice and mix for 1 minute on slow speed.
  4. Dough temperature should be 24-26°C.
  5. Scale at 60g and mould into round shape.
  6. Prove for 50-55 minutes at 27°C.
  7. Cross with RTU Crossing Paste.
  8. Bake at 230°C for 12-15 minutes.
  9. Glaze with Bun Glaze RTU.

Assembly (per tin)

  1. Split and fill 12 hot cross buns with 500g RTU Lemon Cream Filling.
  2. Place them into a large lined rectangular cake tin.
  3. In a bowl, whisk together the eggs, cream, milk and remaining RTU Lemon Cream Filling, vanilla extract and 165g of the sugar.
  4. Once thoroughly whisked, pour over the filled hot cross buns.
  5. Mix together the remaining sugar and lemon zest, then sprinkle over the top of the buns ensuring an equal covering.
  6. Bake at 160°C for approx. 75 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun

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