Try these delicious variations on the traditional Hot Cross Bun.
|Ingredients||Weight (kg or L)|
|MAURI Bun Bread Mix||5.000kg|
|Dried Yeast OR||0.075kg|
|White Cross Mix||(Variable)|
|Melted Chocolate For Cross Mix||(Variable)|
|APRICOT & ALMOND|
|Almonds (blanched & sliced)||1.250kg|
|DATE & WALNUT|
|INDULGENT CHOC CHERRY|
|Colour the White Cross Mix cherry pink with the juice from the cherries||(Variable)|
Weigh out all basic dough ingredients.
Mix in Spiral Mixer for 2mins on 1st speed, 7-9mins on
2nd speed or until dough reaches optimum development.
Add fruit, chocolate, spices or other ingredients depending on the chosen flavour variation.
Mix through on slow speed until evenly distributed.
Scale dough at 80grams per bun.
Intermediate proof for 10mins.
Mould by hand or as per manufacturers recommended settings through machine.
Tray up buns(6×5),ensuring buns are placed in a straight row to allow for easier piping.
Final proof time 40 – 60 mins.
Proofer settings at 85% relative humidity, 38°C.
Mix up Cross Mixture and apply.
Bake until golden brown, approx. 18 mins at 180 – 190°C.
Remove from oven and wash immediately with Sugar Wash and place on cooling racks.
Baking times will vary depending on the oven.
Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.