Group 1
Ingredient
KG
%
Bread flour
7.500
75.00
2.500
25.00
Yeast
0.600
6.00
0.500
5.00
Sugar
0.500
5.00
Water
5.000
50.00
Sultanas
3.000
30.00
Raisins
1.000
10.00
Candied peel
1.000
10.00
Total Weight: 21.600
1. Add all ingredients (except fruit and peel) into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
3. Dough temperature should be 22℃.
4. Add fruit and peel over 1 minute on slow speed to clear.
5. Scale at 80g per bun and tray up 8 x 5.
6. Prove for 60 minutes at 38℃ relative humidity.
7. Cross with RTU Crossing Paste.
8. Bake at 230℃ for 16 minutes.
9. Glaze with Bun Glaze RTU.
Yield: 242 hot cross buns
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