Maple Glazed Fruit Hot Cross Buns

Fruit Hot Cross Buns

STEP 1

Place Mauri Bun Bread Mix, yeast 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

Once dough has developed, mix in fruits on slow speed for 2 minutes or until evenly distributed.

STEP 3

Scale buns into 80g pieces.

STEP 4

Intermediate proof for 10 minutes.

STEP 5

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

STEP 6

Tray up buns, ensuring buns are placed in straight rows to allow for easier piping.

STEP 7

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

STEP 8

Make up Mauri White Cross Mix and apply to the buns.

STEP 9

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

STEP 10

Remove from oven and brush immediately with maple glaze and place on cooling racks.

Maple Glaze

Lightly brush each piece with egg wash and lightly sprinkle with castor sugar.

STEP 1

Combine caster sugar and maple syrup in a small saucepan. Heat gently, stirring, until the sugar is fully dissolved.

STEP 2

Add butter to the mixture over low heat. Stir continuously with a spoon until the butter is completely incorporated and the glaze is smooth.

STEP 3

Brush the glaze onto freshly baked buns while they are still hot, ensuring an even coat for a glossy finish.