Bakels
Baking ingredients since 1904

HOT X CROSS BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R101b
USING BAKELS BUN CONCENTRATE
Group  Ingredient KG
1 Flour 4.000    100%
BAKELS BUN CONCENTRATE 0.600    15%
BAKELS INSTANT ACTIVE YEAST 0.075    1.9%
Water (variable) 2.300    58%
 
2 Cinnamon 0.020    0.5%
Mixed Spice 0.050    1.25%
APITO BUNSPICE ESSENCE 0.010    0.25%
Mixed Fruit 1.000    25%
  Total Weight 8.055
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 and mix through (gently to avoid fruit damage).
4. Dough temperature 30-31°C.
5. Allow dough to recover 5 minutes.
6. Scale and mould as desired.
7. Pipe on crosses before baking at 200°C.
Notes:  If using Compressed yeast use 225g in the above recipe.
  For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289)
Yield:  11 dozen buns scaled at 60g.