Bakels
Baking ingredients since 1904

HOT CROSS BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R103f
Group  Ingredient KG
1 Flour 5.000    100%
Salt 0.080    1.6%
Sugar 0.400    8%
BAKELS LIQUID IMPROVER 0.125    2.5%
Optional: MASTERFAT 0.200    4%
BAKELS INSTANT ACTIVE YEAST 0.120    2.4%
Water (variable) 2.700    54%
 
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 10.530
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 after 6 minutes of mixing.
4. Add Group 3 and gently mix through (avoid fruit damage).
5. Dough temperature 30-31°C.
6. Allow dough to recover 5 minutes.
7. Scale and mould as desired.
8. Prove to slightly smaller proofheight to allow time for the piping of the crosses.
9. Pipe on crosses before baking.
10. Bake at 210°C.
11. Use Bun Glaze for attractive finish.
Notes:  If using Compressed Yeast, use 400g in above recipe.
  For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289)
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
Yield:  14.5 dozen buns scales at 60 g