- Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl.
- Mix for 2 minutes on slow speed and 6 minutes on fast speed.
- Add remaining ingredients over 1 minute on slow speed.
- Portion the dough into 1KG and pin out.
- Spread 150g of RTU Lemon Cream Filling over the dough.
- Roll the dough and scale at 70g.
- Prove for 60 minutes.
- Bake at 220°C for 12 minutes.
Yield: 379 hot cross buns