Group 1
Ingredient
KG
%
Bread flour
5.000
50.00
Country Oven Multiseed Bread Concentrate
5.000
50.00
Yeast
0.900
9.00
Shortening
0.900
9.00
Sugar
0.700
7.00
Water
4.000
40.00
Currants
2.500
25.00
Sultanas
2.500
25.00
Mixed peel
0.100
1.00
Mixed brown spice
0.080
0.80
Liquid bun spice - to taste
0.150
1.50
Total Weight: 21.830
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
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