Orange & Almond Hot Cross Buns
Orange & Almond Hot Cross Buns offer a zesty twist on the classic. Soft, spiced buns are infused with orange zest and mixed peel, studded with almonds, creating a delightful balance of citrus and nutty flavours — perfect for Easter!
| INGREDIENTS | WEIGHT |
|---|---|
| Orange & Almond Hot Cross Buns | |
| Mauri Bun Bread Mix | 2.000kg |
| Mauri Instant Dried Yeast | 0.003kg |
| OR | |
| Mauri Compressed Yeast | 0.090kg |
| Orange Juice | 0.400kg |
| Water | 0.600kg |
| Slithered Almonds | 0.150kg |
| Mixed Peel | 0.350kg |
| White Cross | |
| Mauri PF White Cross Mix | As required for crossing |
| Topping | |
| Flaked Almonds (as topping) | 0.150kg |
| Orange Sugar Wash for Glazing | |
| Orange Zest | 0.005kg |
| Sugar Wash | 0.500kg |
Orange & Almond Hot Cross Buns
STEP 1
Place Mauri Bun Bread Mix, yeast, water and orange juice 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 mixed peel and slithered almonds on slow speed for 2 minutes or until evenly distributed.
STEP 3
Scale buns at 80g.
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 in straight rows to allow for easier piping.
STEP 7
Proof for 45-50 minutes at 85% humidity, 37°C.
STEP 8
Sprinkle flaked almonds over buns.
STEP 9
Make up Mauri White Cross Mix and apply to buns.
STEP 10
Bake at 210°C for 18-20 minutes or until golden brown.
STEP 11
Mix orange zest into sugar wash, and brush onto buns immediately. Place onto cooling racks.
Product: 86002 Mauri Bun Bread Mix 12.5kg, 80576 White Cross Mix 10kg.
Finished Product Shelf Life: Best eaten fresh on day made. Storage temperature at ambient (below 25°C)
Yield: Makes approximately 40 buns.
A versatile bun mix that bakes a delicious smooth, fine crumb, that melts in your mouth.
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