Bakels
Baking ingredients since 1904

HOT CROSS BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R120k
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
1 Flour 5.000    100%
FINO BREAD AND ROLL CONCENTRATE 0.500    10%
Cinnamon 0.025    0.5%
Mixed Spice 0.100    2%
Sugar 0.400    8%
MASTERFAT (optional) 0.200    4%
BAKELS INSTANT ACTIVE YEAST 0.135    2.7%
Water (variable) 2.800    56%
 
2 APITO BUNSPICE ESSENCE 0.015    0.3%
Mixed Fruit 1.800    36%
  Total Weight 10.975
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 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.
  Using bakers percentages - Percentages on white flour weight
Yield:  13 dozen buns scaled at 70 g.