Recipes > Bread & Yeast > Hot Cross Buns

Hot Cross Buns

Recipe Steps

Hot Cross Buns

Group 1
  • g/ml:
    5000
    50
    50
    500
    400
    150
  • Ingredients:
    Bakers Flour
    Salt
    Improver (Instant)
    Caster Sugar
    EOI Gateau Gold
    Mixed Spice
  • Method:
    Blend Group 1 together using a dough hook to disperse ingredients.
Group 2
  • g/ml:
    160
    2900
  • Ingredients:
    Instant Yeast
    Water (variable)
  • Method:
    Stir yeast into the water and leave for 5 minutes, then add this to Group 1 using low speed. When dough comes together, switch to 2nd speed and develop until clear and smooth.
Group 3
  • g/ml:
    3000
    20
  • Ingredients:
    Fruit (1.8kg Sultanas, 1.2kg Currants)
    Bun Spice
  • Method:
    Add the fruit to Groups 1 and 2, mix on low speed until evenly mixed through, taking care not to smash fruit by mixing for too long.
  • 12230
  • Total Weight

Additional Information:

Finished dough temperature
28°C

Floor time
A recovery period of 10 minutes is required after dough development before scaling off.

Scaling
40 – 60g each. Mould into shape and place onto baking trays.

Proving
Approximately 40 minutes at 40°C, humidity 85%.

Make up procedure
Pipe crosses prior to baking.

Baking
200°C – 220°C for 20-25 minutes.

Finishing instruction
Wash with bun glaze as buns are taken from oven.

Recipe Uses:

Gateau Gold 15kg

Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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