Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Baktem Soft Bun 10% Concentrate
1.600
10
Yeast
0.750
4.7
Sugar
0.450
2.8
Water
9.000
56.3
Sultanas
6.000
37.5
Currants
2.000
12.5
Mixed peel
1.000
6.3
Ground bun spice
0.140
0.9
Total Weight: 36.940

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. Leave to rest for 3-4 minutes.
5. Prove for 50-55 minutes.
6. Cross with RTU Crossing Paste.
7. Bake at 230℃ for 12-15 minutes.
8. Glaze with Bun Glaze RTU.

Yield

616 hot cross buns

Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Baktem Soft Bun 10% Concentrate
1.600
10
Yeast
0.750
4.7
Sugar
0.450
2.8
Water
9.000
56.3
Sultanas
6.000
37.5
Currants
2.000
12.5
Mixed peel
1.000
6.3
Ground bun spice
0.140
0.9
Total Weight: 36.940

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. Leave to rest for 3-4 minutes.
5. Prove for 50-55 minutes.
6. Cross with RTU Crossing Paste.
7. Bake at 230℃ for 12-15 minutes.
8. Glaze with Bun Glaze RTU.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun