Dulce de Leche Hot Cross Buns

Caramel Filling

STEP 1

Combine milk, sugar and bicarb soda in a heavy saucepan.

STEP 2

Bring to the boil, once boiling reduce to a simmer.

STEP 3

Continue to simmer uncovered, stirring occasionally to avoid the bottom burning.

STEP 4

Once simmered for 35 – 45 minutes, mixture will thicken and caramelise.

STEP 5

Remove from heat and stir in vanilla.

STEP 6

Transfer to a bowl and refrigerate.

Dulche de Leche Hot Cross Buns

STEP 1

Place Mauri Bun Bread Mix, yeast, spice and water in spiral mixer. Mix for 2 minutes on slow speed and for 5 minutes on fast or until optimum dough development to achieve a finished dough temperature of 26-28°C.

STEP 2

Scale buns at 80g.

STEP 3

Intermediate proof for 10 minutes.

STEP 4

Mould by hand or as per manufacturer’s recommended settings through machine.

STEP 5

Tray up buns in straight rows to allow for easier piping.

STEP 6

Proof for 45-50 minutes at 85% humidity, 37 °C.

STEP 7

Make up Mauri White Cross Mix and apply to buns.

STEP 8

Bake at 210 °C. for 18-20 minutes or until golden brown.

STEP 9

Remove from oven, brush immediately with sugar wash. Sprinkle over sea salt flakes and place on cooling racks.

STEP 10

Using a round piping nozzle, pierce the side of each bun to create a cavity for caramel filling.

STEP 11

Pipe caramel filling into each bun with a size 7 round piping nozzle. The nozzle should be inserted approximately 10mm into the bun and pulled down while filling.