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Bread Mixes

Premium Hot Cross Buns

A family favourite & Easter time staple! This delicious Premium Hot Cross Bun recipe has been developed using our Bun Bread Mix, making these ‘egg-ceptionally’ fast and easy to prepare. Try it today!

Ingredients

IngredientsWeight (kg or L)
MAURI Bun Bread Mix5.000kg
MAURI Instant Dried Yeast OR0.075kg
MAURI Compressed Yeast0.225kg
Water (Variable)2.500kg

Method

STEP 1

Place products into a bowl and mix in a spiral mixer for 2 minutes on 1st speed, then 7-9 minutes on 2nd speed, or until optimum dough development to achieve a finished dough temperature of 26-28°C.

STEP 2

Add fruit, chocolate, spices or other ingredients depending on the chosen flavour variation.

STEP 3

Mix through on slow speed until evenly distributed.

STEP 4

Scale buns into 80g pieces.

STEP 5

Intermediate proof for 10 minutes.

STEP 6

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

STEP 7

Tray up buns (6×5), ensuring buns are placed in straight rows to allow for easier piping.

STEP 8

Proof for 40-60 minutes at 85% relative humidity, 38ºC.

STEP 9

Make up the MAURI Palm Free White Cross Mix and apply to the buns.

STEP 10

 Bake at 180-190°C for approximately 18 minutes or until golden brown. 

STEP 11

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

*Yield: Makes 95 -100 buns at 80g portions. 

These instructions may vary depending on manufacturer’s premises and equipment used. Product is best enjoyed fresh on the day of bake. Storage temperature: ambient below 25°C.

Let’s bake better together. Call us on 1800 649 494

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