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Try these delicious variations on the traditional Hot Cross Bun.

INGREDIENTS

IngredientsWeight (kg or L)
BASIC DOUGH
MAURI Bun Bread Mix5.000kg
Dried Yeast OR0.075kg
Compressed Yeast0.225kg
Water (Variable)2.500L
TRADITIONAL STYLE
Sultanas0.650-1.750kg
Currants0.650-1.750kg
Mixed Spice0.100kg
White Cross Mix (Variable)
Sugar Wash (Variable)
CHOCOLATE LOVERS
Cocoa0.250kg
Chocolate Chips0.500kg
Melted Chocolate For Cross Mix(Variable)
Sugar Wash(Variable)
APRICOT & ALMOND
Apricots (dried)1.250kg
Almonds (blanched & sliced)1.250kg
DATE & WALNUT
Dates (chopped)1.250kg
Walnuts (chopped)1.250kg
Cinnamon0.063kg
INDULGENT CHOC CHERRY
Cocoa0.250kg
Chocolate Chips0.500kg
Morello Cherries0.650kg
Colour the White Cross Mix cherry pink with the juice from the cherries(Variable)
Sugar Wash(Variable)

METHOD

STEP 01

Weigh out all basic dough ingredients.

STEP 02

Mix in Spiral Mixer for 2mins on 1st speed, 7-9mins on
2nd speed or until dough reaches optimum development.

STEP 03

Add fruit, chocolate, spices or other ingredients depending on the chosen flavour variation.

STEP 04

Mix through on slow speed until evenly distributed.

STEP 05

Scale dough at 80grams per bun.

STEP 06

Intermediate proof for 10mins.

STEP 07

Mould by hand or as per manufacturers recommended settings through machine.

STEP 08

Tray up buns(6×5),ensuring buns are placed in a straight row to allow for easier piping.

STEP 09

Final proof time 40 – 60 mins.

STEP 10

Proofer settings at 85% relative humidity, 38°C.

STEP 11

Mix up Cross Mixture and apply.

STEP 12

Bake until golden brown, approx. 18 mins at 180 – 190°C.

STEP 13

Remove from oven and wash immediately with Sugar Wash and place on cooling racks.

Baking times will vary depending on the oven.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

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