Miso Custard and White Chocolate Hot Cross Buns

Miso Caramel

STEP 1

Combine sugar and water in a pot and heat over medium heat until the sugar dissolves. Continue cooking until the syrup turns a light golden color.

STEP 2

Whisk in miso paste over heat until smooth, then remove from heat and transfer to a heatproof bowl to cool.

RAP Custard

STEP 1

Add cold water and Mauri RAP custard mix to mixing bowl.

STEP 2

Blend on low speed for 1 minute and scrape down.

STEP 3

With a whisk, mix for 5 minutes on high speed.

STEP 4

Set aside for 15 minutes.

Miso Custard

STEP 1

Whisk cooled miso caramel and RAP custard together until smooth and fully Cool in the refrigerator.

Hot Cross Buns

STEP 1

Place Mauri bun bread mix, yeast and water in spiral 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 white chocolate on slow speed for 2 minutes or until evenly distributed.

STEP 3

Scale buns into 80g

STEP 4

Intermediate proof for 10

STEP 5

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

STEP 6

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

STEP 7

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

STEP 8

Make up Mauri White Cross Mix and apply to the

STEP 9

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

STEP 10

Remove from oven and brush immediately with sugar wash and place on cooling

Assembly

STEP 1

Once the buns have cooled completely, use a round piping nozzle to pierce the side of each bun, creating a cavity for the custard filling.

STEP 2

Remove the miso custard from the fridge and pipe it into the buns using a size 7 round nozzle, inserting it about 10mm into the bun and pulling it down while