Hot Cross Buns from Scratch

Ingredients

Units %
Group 1
Cake flour 12500g 0
Sweet & Soft 20% Premix 2500g 0
NCP Yeast Wet 625g 0
Soft R Alpaga 25g 0
Water 6875g 0
Group 1 total 0
Group 2
Cinnamon 150g 0
Ginger 50g 0
Mixed Spice 100g 0
Nutmeg 50g 0
Bun Spice Essence 25g 0
Group 2 total 0
Group 3
Bakers Mix 5000g 0
Cut Peel 1500g 0
Group 3 total 0
Cross Mix
Cake Flour 1000g 0
Corn Flour 1000g 0
Baking Powder 40g 0
Cooking Oil 400g 0
Water 1500g 0
Cross Mix total 0
Glaze
Sunset Glaze 368g 0
Glaze total 0

Working Method

Group 1
  1. Place Group 1 into a mixing bowl.
  2. Mix for 2 minutes on slow speed and 6 minutes on fast speed. Dough temperature ± 24° C.

Group 2
  1. Add Group 2 into the bowl and mix for 1 minute on slow and two minutes on fast speed. N.B. Do not over mix the dough once spices have been added.

Group 3
  1. Place Group 3 into the bowl and mix for 2 minutes on slow speed.
  2. Scale heads of dough at 2kg, mould round, divide and place 6 pieces into 4051p foils.

Cross Mix
  1. Prepare cross mix by whisking all ingredients together on high speed for 5 minutes.
  2. Prove for ± 50 minutes.
  3. Pipe crosses on buns with small plain tube.

Glaze
  1. Spray with Sunset Glaze before baking. This will ensure a perfect shine after baking.
  2. Bake at 240° C for ± 12 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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