Red Velvet Hot Cross Buns

BUN MIX

STEP 1

Place all Group 1 ingredients into a bowl and mix in a spiral mixer for 2.5 minutes on 1st speed, then 4.5 minutes on 2nd speed, or until optimum dough development to achieve a finished dough temperature of 26-28°C.

STEP 2

Add Red Food Colour (Group 2) and mix through on slow speed for 1 minute until evenly distributed.

STEP 3

Scale buns into 60g 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% relative humidity, 37ºC.

STEP 8

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

STEP 9

Bake at 210°C for approximately 18 – 20 minutes or until brown.

STEP 10

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

WHITE CROSS MIX

STEP 1

Place cold water in bowl and add MAURI Palm Free White Cross Mix.

STEP 2

Mix with hand whisk or mixer to develop a smooth paste.

STEP 3

Once the paste is mixed, keep covered to prevent a skin forming on the surface.

STEP 4

Pipe onto bun dough after proving, prior to placing in the oven.

YIELD

Makes approximately 134 buns