Custard Buns - Puratos

Ingredients

Working Method

Part 1

Place all ingredients into mixing bowl.
Mix for 2 minutes on slow speed and 7 minutes on fast speed.
Scale heads of dough at 1.8kg, mould round and rest for 5 minutes before working off.
Place 6 pieces in a hot cross bun foil.
Prove for ± 50 minutes.
Make an indention on top 10 min prior to baking.
Mix the Instant Custard and water together and pipe 15g instant custard into each indention.
Bake at 200° C for ± 15 minutes.

Baking Overview

Tips and tricks

Cover dough that is not being worked off with a plastic dough cover.
If dough is not covered a skin will form which will result in a undesirable looking product.

About this recipe

Author: Chipkins Puratos

Complexity level:

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