Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Baktem Blue 20% Bun Concentrate
3.200
20
Yeast
0.900
5.6
Water
8.500
53
Currants
6.000
37.5
Sultanas
1.250
7.8
Peel
0.150
0.9
Bun spice
0.140
0.9
Total Weight: 36.140

Method

1. Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed.
2. Add remaining ingredients over 1 minute on slow speed.
3. Scale at 60g per bun and mould into round shapes.
4. Prove for 50-55 minutes.
5. Cross with RTU Crossing Paste.
6. Bake at 230℃ for 12-15 minutes.
7. Glaze with Bun Glaze RTU.

Yield

600 hot cross buns

Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Baktem Blue 20% Bun Concentrate
3.200
20
Yeast
0.900
5.6
Water
8.500
53
Currants
6.000
37.5
Sultanas
1.250
7.8
Peel
0.150
0.9
Bun spice
0.140
0.9
Total Weight: 36.140

Method

1. Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed.
2. Add remaining ingredients over 1 minute on slow speed.
3. Scale at 60g per bun and mould into round shapes.
4. Prove for 50-55 minutes.
5. Cross with RTU Crossing Paste.
6. Bake at 230℃ for 12-15 minutes.
7. Glaze with Bun Glaze RTU.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun