Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Yeast
0.625
6.25
Water
5.500
55.00
Sultanas
2.500
25.00
Raisins
2.000
20.00
Mixed peel
0.500
5.00
Total Weight: 22.125
Group 2
Ingredient
KG
%
Egg
0.800
8.00
Total Weight: 0.800

1. Add group 1 ingredients (except fruit and mixed peel) into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Add fruit and mixed peel over slow speed, until fully dispersed.
4. Dough temperature should be 23-26°C.
5. Place dough onto table, add the egg from group 2 and chop into pieces.
6. Scale 800g into foil.
7. Prove for 60 minutes.
8. Cross with Crossing Mix.
9. Bake at 210°C for 20 minutes, without steam.
10. Brush with Bun Glaze RTU straight from the oven to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun, Traybake