Ingredients
Group 1
Ingredient
KG
%
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.720
9
Shortening
0.720
9
Sugar
0.560
7
Water
3.200
40
Currants
2.000
25
Sultanas
2.000
25
Mixed peel
0.080
1
Mixed brown spice
0.060
0.8
Liquid bun spice - to taste
0.120
1.5
Total Weight: 17.460
Method
1. All ingredients (except fruit and spice) into a spiral mixing bowl and mix for 2 minutes on slow speed and 4 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Add fruit and spice over 1 minutes on slow speed to clear.
4. Scale at 90g per bun and tray up.
5. Prove for 50 minutes.
6. Cross with RTU Crossing Paste.
7. Bake at 225℃ for 12-15 minutes.
8. Glaze with Bun Glaze RTU.
Yield
194 hot cross buns
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.720
9
Shortening
0.720
9
Sugar
0.560
7
Water
3.200
40
Currants
2.000
25
Sultanas
2.000
25
Mixed peel
0.080
1
Mixed brown spice
0.060
0.8
Liquid bun spice - to taste
0.120
1.5
Total Weight: 17.460
Method
1. All ingredients (except fruit and spice) into a spiral mixing bowl and mix for 2 minutes on slow speed and 4 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Add fruit and spice over 1 minutes on slow speed to clear.
4. Scale at 90g per bun and tray up.
5. Prove for 50 minutes.
6. Cross with RTU Crossing Paste.
7. Bake at 225℃ for 12-15 minutes.
8. Glaze with Bun Glaze RTU.
Ingredients
Group 1
Ingredient
KG
%
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.720
9
Shortening
0.720
9
Sugar
0.560
7
Water
3.200
40
Currants
2.000
25
Sultanas
2.000
25
Mixed peel
0.080
1
Mixed brown spice
0.060
0.8
Liquid bun spice - to taste
0.120
1.5
Total Weight: 17.460
Method
1. All ingredients (except fruit and spice) into a spiral mixing bowl and mix for 2 minutes on slow speed and 4 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Add fruit and spice over 1 minutes on slow speed to clear.
4. Scale at 90g per bun and tray up.
5. Prove for 50 minutes.
6. Cross with RTU Crossing Paste.
7. Bake at 225℃ for 12-15 minutes.
8. Glaze with Bun Glaze RTU.
Yield
194 hot cross buns
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.720
9
Shortening
0.720
9
Sugar
0.560
7
Water
3.200
40
Currants
2.000
25
Sultanas
2.000
25
Mixed peel
0.080
1
Mixed brown spice
0.060
0.8
Liquid bun spice - to taste
0.120
1.5
Total Weight: 17.460
Method
1. All ingredients (except fruit and spice) into a spiral mixing bowl and mix for 2 minutes on slow speed and 4 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Add fruit and spice over 1 minutes on slow speed to clear.
4. Scale at 90g per bun and tray up.
5. Prove for 50 minutes.
6. Cross with RTU Crossing Paste.
7. Bake at 225℃ for 12-15 minutes.
8. Glaze with Bun Glaze RTU.
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