1. Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Add fruit and spice over 1 minutes on slow speed to clear.
5. Scale at 90g per bun and tray up.
6. Prove for 50 minutes.
7. Cross with RTU Crossing Paste.
8. Bake at 225℃ for 12-15 minutes.
9. Glaze with Bun Glaze RTU.
Yield: 242 hot cross buns
Sweet & Savoury Glazes, Bun Glazes
High quality ready to use glaze, suitable for all sweet fermented goods.
View productBread, Roll & Morning Goods, Speciality Bread Mixes
The Original and Still the Best - versatile 50% concentrate containing pumpkin, sunflower and linseed for bread with a coarse, ...
View productBread, Roll & Morning Goods, Crossing Mix
Producing the perfect cross for hot cross buns in a convenient ready-to-use format.
View productGranville Way, Bicester, Oxon, OX26 4JT, United Kingdom