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Hot Cross Bun Variations

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.

Brioche Style Easter Pull Apart

INGREDIENTS

IngredientsWeight (kg or L)
GROUP 1
MAURI Bun Bread Mix5.000kg
Dried Yeast 0.085kg
Water2.100L
Eggs 0.250kg
GROUP 2
Mixed Spice0.125kg
Butter0.500kg
GROUP 3
Sultanas1.250kg
Currants1.250kg
Brown Sugar 0.750kg
Mixed Spice 0.015kg

METHOD

STEP 01

Place the Sultanas and Currants into lukewarm water and allow to soften slightly while preparing the dough.

STEP 02

Mix and develop group 1 ingredients in a spiral mixer for 2 mins on slow speed followed by 3 mins on speed 2.

STEP 03

Add the spice blend and about 1/3 of the butter. Mix for a further 5 mins adding the remaining butter in 1/3 increments.

STEP 04

Add the drained fruit. Fold through gently on speed 1 taking care not to crush the fruit.

STEP 05

Place the dough into a lightly floured container and allow the dough to rest for 30 mins.

STEP 06

Gently tip the dough out onto a floured surface.

STEP 07

Scale the dough into 1.5kg portions. Mould into a rectangular shape and allow to rest for 5 mins.

STEP 08

Roll the dough out to a rectangle: 1m long by 30 cm.

STEP 09

Spread approx 150g of the brown sugar and spice blend over the dough piece.

STEP 10

Roll up the dough like a swiss roll. Spray the final edge with water to help it seal.

STEP 11

Trim the ends and divide the roll into thee pieces.

STEP 12

Using a dough scraper, make about 10 cuts into the roll, leaving a 2cm edge along the top.

STEP 13

Turn the roll to create a circular shape, and place onto a prepared baking tray. Bake at 185°C for 20-25 mins or until baked through and lightly golden in colour.

STEP 14

Remove from oven and brush immediately with sugar wash and place onto cooling racks.

STEP 15

Once cool, top with fondant as desired.

Baking times will vary depending on the oven.

ORDER NOW

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

Bread Baskets with Bacon, Onion & Tomato

A delicious quiche-style savoury snack you can make using standard muffin tins; perfect for lunch, dinner or even a special occasion.You can add pretty much any filling you like and serve either hot or cold.

INGREDIENTS

IngredientsWeight (kg or L)
MAURI Soft White Bread12 slices
Butter60g
Onions2, finely chopped
Bacon rashers3, chopped
Tomato1, finely chopped
Eggs2, lightly beaten
Tasty cheese1 1/2 cups, grated
Parsley2 tbsp, chopped

METHOD

STEP 01

Cut crusts off bread slices.

STEP 02

Spread one side of bread with butter. Place buttered sides down in the holes of a greased muffin tin.

STEP 03

Microwave onions and bacon together in a bowl for approximately 2–3 minutes, drain the liquid off and allow to cool.

STEP 04

Add eggs, cheese, parsley and tomato. Mix well to combine.

STEP 05

Add a spoonful of the mixture into each bread case.

STEP 06

Bake at 170°C (fan-forced) for approximately 20 minutes until golden brown. Serve.

Baking times will vary depending on the oven.

ORDER NOW

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

MAURI Continental Bread Mix Savoury Ciabatta Scrolls

Savoury scrolls are classic lunchbox fillers. They also make the perfect snack for customers on the go. This endlessly-versatile recipe can be easy tailored to different tastes by adding your preferred filling/s.

INGREDIENTS

IngredientsWeight (kg or L)
Group 1
MAURI Continental Bread Mix2.260kg
MAURI Dried Yeast0.030kg
Water1.500L
Group 2
Pizza Sauce As desired
Ham, diced0.300kg
Spinach0.030kg
Cheese, grated0.300kg
BBQ Sauce As desired

METHOD

STEP 01

Place Group 1 into a spiral mixer. Mix for 2 minutes on slow, followed by 6 minutes on fast.

STEP 02

Place the dough into an oiled plastic dough container. Book fold the dough, turn and book fold again. Allow to bulk ferment with the lid on for 30 minutes.

STEP 03

Book fold the dough, turn and book fold again. Dust with flour and press down the dough so that the bottom of the container is covered. Bulk ferment for another 30 minutes.

STEP 04

Tip out the dough onto a floured bench and scale and mould as required.

STEP 05

Evenly, spoon on pizza sauce, then top with diced ham, spinach, cheese and BBQ sauce.

STEP 06

Firmly roll to form a log. Cut diagonally into even 100g scrolls.

STEP 07

Bake for 20 minutes at 220°C with 10 seconds steam. After the 20 minutes open the damper and bake for a further 10 minutes.

Baking times will vary depending on the oven.

ORDER NOW

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

Target Dough Temperature: 28°C – 30°C

Dough Weight: 3790g (using dry yeast)

Yield @100g: 50 scrolls (dependent on how much filling is added)

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