fbpx
Bread Mixes

Chocolate Lovers Hot Cross Buns

This chocolate infused version of the classic hot cross bun is a must for all chocolate lovers this Easter season! Using our versatile MAURI Bun Bread Mix this is an indulgent and decadent recipe which is bound to delight.

Ingredients

IngredientsWeight (kg or L)
BUN MIX
MAURI Bun Bread Mix 5.000kg
MAURI Instant Dried Yeast or0.075kg
MAURI Compressed Yeast0.225kg
Water (variable)2.500kg
CHOCOLATE
Cocoa0.250kg
Chocolate Chips0.500kg
Melted Chocolate For Cross Mix(variable)
Sugar Wash(variable)

Method

BUN MIX

STEP 1

Weigh out all basic dough ingredients.

STEP 2

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

STEP 3

Add chocolate ingredients of cocoa and chocolate chips.

STEP 4

Mix through on slow speed until evenly distributed.

STEP 5

Scale dough at 80grams per bun.

STEP 6

Intermediate proof for 10 mins.

STEP 7

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

STEP 8

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

STEP 9

Final proof time 40 – 60 mins.

STEP 10

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

STEP 11

Melt Chocolate for Cross Mix 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.

*Yield: Makes 100 -110 buns at 80g portions. 

These instructions may vary depending on manufacturer’s premises and equipment used. Product is best enjoyed fresh on the day of bake. Store below 5°C. 

 

 

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

Baking trends_landing page

What's Baking Hot For 2022

MAURI always has an eye on the future… And keeping on that trend, we’ve analysed the developments in the baking world and compiled some thoughts […]

16.February.2022

TASTE THE WORLD: Exploring the increasingly-international flavours of hot cross buns.

Hot cross buns have come a long way since 1361 when Father Thomas Rocliffe first stamped his humble fruit and spice cakes with the sign [...]
25.February.2021

The use of Dough Retarders

The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]

6.October.2020

International Coffee Day 29 August 2020

Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]

20.August.2020

Pasta Challenge Tips & Recipe

Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]

18.August.2020
Customer Bite Landing Page Image

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia's Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]

12.August.2020

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]

9.July.2020

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Stay up-to-date with our FREE 'Baking Better' eNewsletter