Ingredients

Group 1
Ingredient
KG
Flour
32.000
Baktem Red Soft Roll 10% Concentrate
3.200
Sugar
3.200
Fresh yeast
1.920
Water
17.600
Currants
12.000
Sultanas
2.500
Peel
0.300
Bun spice to taste
-
Total Weight: 72.720

Method

Hot Cross Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 50-55 minutes at 27℃ (80℉).
6. Bake at 230℃ (446℉) for 12-15 minutes.

Ingredients

Group 1
Ingredient
KG
Flour
32.000
Baktem Red Soft Roll 10% Concentrate
3.200
Sugar
3.200
Fresh yeast
1.920
Water
17.600
Currants
12.000
Sultanas
2.500
Peel
0.300
Bun spice to taste
-
Total Weight: 72.720

Method

Hot Cross Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 50-55 minutes at 27℃ (80℉).
6. Bake at 230℃ (446℉) for 12-15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun, Soft Roll

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