Bakels
Baking ingredients since 1904

HOT CROSS BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R104d
USING HERCULES BREAD CONCENTRATE
Group  Ingredient KG
1 Flour 5.000    100%
HERCULES BREAD CONCENTRATE 0.250    5%
Sugar 0.400    8%
BAKELS INSTANT ACTIVE YEAST 0.130    2.6%
Optional: MASTERFAT 0.200    4%
Water (variable) 2.800    56%
 
2 Cinnamon 0.025    0.5%
Mixed Spice 0.065    1.25%
APITO BUNSPICE ESSENCE 0.015    0.3%
 
3 Mixed Fruit 1.800    36%
  Total Weight 10.685
Method:  1. Place Group 1 in machine bowl and develop thoroughly.
2. Add Group 2 after 6 minutes mixing.
3. After mixing is complete add Group 3 and gently mix through (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 220°C.
Notes:  If using Compressed Yeast, use 400g in above recipe.
  For extra fresh keeping add 1% MONOFRESH
  For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289)
  Using bakers percentages - Percentages on white flour weight
Yield:  14.5 dozen buns scaled at 60g