Lemon Swirl

Group : Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Baktem Red 10% Soft Roll Concentrate
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
Group : Assembly/Decoration
Ingredient
KG
%
RTU Lemon Cream Filling
1.500
-
Total Weight: 1.500
  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. Portion the dough into 1KG and pin out.
  5. Spread 150g of RTU Lemon Cream Filling over the dough.
  6. Roll the dough and scale at 70g.
  7. Prove for 60 minutes.
  8. Bake at 220°C for 12 minutes.

Yield: 379 hot cross buns

Group : Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Baktem Blue 20% Bun Concentrate
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
Group : Assembly/Decoration
Ingredient
KG
%
RTU Lemon Cream Filling
1.500
-
Total Weight: 1.500
  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. Portion the dough into 1KG and pin out.
  5. Spread 150g of RTU Lemon Cream Filling over the dough.
  6. Roll the dough and scale at 70g.
  7. Prove for 60 minutes.
  8. Bake at 220°C for 12 minutes.

Yield: 376 hot cross buns

Group : Group 1
Ingredient
KG
Bread flour
10.000
Brown sugar
1.140
Yeast
0.625
Shortening
0.570
Voltem®
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
Group : Assembly/Decoration
Ingredient
KG
RTU Lemon Cream Filling
1.500
Total Weight: 1.500
  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. Portion the dough into 1KG and pin out.
  5. Spread 150g of RTU Lemon Cream Filling over the dough.
  6. Roll the dough and scale at 70g.
  7. Prove for 60 minutes.
  8. Bake at 220°C for 12 minutes.

Yield: 440 hot cross buns

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun

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Head Office

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