Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Yeast
0.470
4.70
Sugar
0.280
2.80
Water
5.625
56.30
Sultanas
3.750
37.50
Currants
1.250
12.50
Mixed peel
0.625
6.30
Ground bun spice
0.088
0.90
Total Weight: 23.088

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.
3. Add remaining ingredients over 1 minute on slow speed.
4. Scale at 60g per bun and mould into round shapes.
5. Leave to rest for 3-4 minutes.
6. Prove for 50-55 minutes.
7. Cross with RTU Crossing Paste.
8. Bake at 230℃ for 12-15 minutes.
9. Glaze with Bun Glaze RTU.

Yield: 616 hot cross buns

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

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun