Hot Cross Buns

Ingredients

Units %
Part 1
Hot Cross Bun Mix 10,000g 0
Water 4,500L 0
NCP Wet Yeast 0,500g 0
Part 1 total 0
Part 2
Chipkins Mix 4,000g 0
Cut Peel 0,500g 0
Pastarom Bun Spice 0,020L 0
Pastarom Lemon 0,020L 0
Part 2 total 0
Part 3 - Cross Mix
Cross Mix 1,000g 0
Water 0,700L 0
Cooking Oil 0,800L 0
Part 3 - Cross Mix total 0

Working Method

Part 1
  1. Place Hot Cross Bun premix, yeast and water in mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed.

Part 2
  1. Rest dough for 5 minutes, add bakers mix, cut peel and liquid spice into bowl and mix for 2 minutes on slow speed.
  2. Scale heads of dough at 1.800kg, mould round and place 6 into 4051p foils.
  3. Prove for ± 50 minutes.

Part 3 - Cross Mix
  1. Mix cross mix, water and oil in a bowl fitted with a whisk on high speed for 5 minutes.
  2. Pipe crosses on buns with small plain tube.
  3. Bake at 220°C for ± 12 minutes.

Baking Overview

Tips and tricks

  • Do not over mix.

About this recipe

Author: Chipkins Puratos

Complexity level: