Easter
Group : 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
Total Weight: 0.000
Group : 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
Total Weight: 5.000
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 45g 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.
Assembly/Decoration
- Warm Rich Chocolate Fudgice, until slightly runny.
- Spoon 10g onto one half of the hot cross bun.
- Add two marshmallow halves and lightly roast with a blow torch.
Yield: 501 Hot Cross Buns
Group : 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
Total Weight: 5.130
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 45g 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.
Assembly/Decoration
- Warm Rich Chocolate Fudgice, until slightly runny.
- Spoon 10g onto one half of the hot cross bun.
- Add two marshmallow halves and lightly roast with a blow torch.
Yield: 513 hot cross buns
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