Hot Cross Buns
Whether you prefer the traditional fruit, the cheeky chocolate or something with a twist, we have a recipe for you! Try these delicious variations on the traditional Hot Cross Bun.
Hot Cross Buns
Whether you prefer the traditional fruit, the cheeky chocolate or something with a twist, we have a recipe for you! Try these delicious variations on the traditional Hot Cross Bun.
Ingredients | Weight (kg or L) |
---|---|
BASIC DOUGH | |
MAURI Bun Bread Mix | 5.000kg |
Dried Yeast OR | 0.075kg |
Compressed Yeast | 0.225kg |
Water (Variable) | 2.500L |
TRADITIONAL STYLE | |
Sultanas | 0.650-1.750kg |
Currants | 0.650-1.750kg |
Mixed Spice | 0.100kg |
White Cross Mix | (Variable) |
Sugar Wash | (Variable) |
CHOCOLATE LOVERS | |
Cocoa | 0.250kg |
Chocolate Chips | 0.500kg |
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 |
Cinnamon | 0.063kg |
INDULGENT CHOC CHERRY | |
Cocoa | 0.250kg |
Chocolate Chips | 0.500kg |
Morello Cherries | 0.650kg |
Colour the White Cross Mix cherry pink with the juice from the cherries | (Variable) |
Sugar Wash | (Variable) |
STEP 1
Weigh out all basic dough ingredients.
STEP 2
Mix in Spiral Mixer for 2mins on 1st speed, 7-9mins on 2nd speed or until dough reaches optimum development.
STEP 3
Add fruit, chocolate, spices or other ingredients depending on the chosen flavour variation.
STEP 4
Mix through on slow speed until evenly distributed.
STEP 5
Scale dough at 80grams per bun.
STEP 6
Intermediate proof for 10mins.
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
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.
Product is best enjoyed fresh on the day of bake. Storage temperature: ambient below 25°C.
In homage to the nations most beloved cake and treat your customers to our Spelt Banana Bread recipe!
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