Bakels
Baking ingredients since 1904

HOT CROSS BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R102A
USING BAKELS SPICED BUN CONCENTRATE
Group  Ingredient KG
1 Flour 4.000    100%
BAKELS SPICED BUN CONCENTRATE 0.800    20%
BAKELS INSTANT ACTIVE YEAST 0.070    1.8%
Water 2.560    64%
 
2 Sultanas 1.700    43%
Currants 0.600    15%
Mixed Peel 0.100    2.5%
  Total Weight 9.830
Method:  1. Place Group 1 in machine bowl and develop thoroughly.
2. After mixing is complete add Group 2 and gently mix through (avoid fruit damage).
3. Dough temperature 30-31°C.
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Pipe on crosses before baking at 200°C.
Notes:  Using bakers percentages - Percentages on white flour weight
  For Chocolate Hot Cross Buns, replace all fruit for 1.150 kg (28%) of Chocolate chips.
  For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired.
  If using Compressed Yeast, use 225 g in above recipe.
Yield:  11.5 dozen buns scaled at 70 g.