Easter
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Sugar
1.000
10.00
Yeast
0.600
6.00
Water
5.500
55.00
Currants
3.750
37.50
Sultanas
0.780
7.80
Peel
0.100
1.00
Bun spice
0.090
0.90
Total Weight: 22.820
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℃.
5. Scale at 60g and mould into round shape.
6. Prove for 50-55 minutes at 27℃.
7. Cross with RTU Crossing Paste.
8. Bake at 230℃ for 12-15 minutes.
9. Glaze with Bun Glaze RTU.
Yield: 379 hot cross buns
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
2.000
20.00
Yeast
0.562
5.62
Water
5.310
53.10
Currants
3.750
37.50
Sultanas
0.780
7.80
Peel
0.090
0.90
Bun spice
0.090
0.90
Total Weight: 22.582
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℃.
5. Scale at 60g and mould into round shape.
6. Prove for 50-55 minutes at 27℃.
7. Cross with RTU Crossing Paste.
8. Bake at 230℃ for 12-15 minutes.
9. Glaze with Bun Glaze RTU.
Yield: 376 hot cross buns
Group 1
Ingredient
KG
Bread flour
10.000
Brown sugar
1.140
Yeast
0.625
Shortening
0.570
0.200
Salt
0.145
Water
10.260
Sultanas
2.280
Currants
0.850
Mixed peel
0.290
Bun spice to taste
-
Total Weight: 26.360
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℃.
5. Scale at 60g and mould into round shape.
6. Prove for 50-55 minutes at 27℃.
7. Cross with RTU Crossing Paste.
8. Bake at 230℃ for 12-15 minutes.
9. Glaze with Bun Glaze RTU.
Yield: 440 hot cross buns
Related recipes
Related products
Baktem Blue 20% Bun Concentrate
Bread, Roll & Morning Goods, Bun Concentrates
For the production of a range of speciality buns, with good volume, fresh keeping qualities and delicious taste.
View product
Baktem Red 10% Soft Roll Concentrate
Bread, Roll & Morning Goods, Soft Roll Concentrates
Complete 10% paste concentrate for the production of delicious goods including soft rolls, hamburger buns and baps.
View product
Ready to use Crossing Paste
Bread, Roll & Morning Goods, Crossing Mix
Producing the perfect cross for hot cross buns in a convenient ready-to-use format.
View product
Voltem®
Bread, Roll & Morning Goods, Fats for Fermented Goods
Fat for increased volume, improved crumb texture and colour and enhanced shelf life.
View product
