Hot Cross Buns


Units %
Group 1
Hot Cross Bun Mix 12500g 0
Water 6000g 0
NCP Yeast Wet 750g 0
Group 1 total 0
Group 2
Fruit Mix 5625g 0
Cut Peel 600g 0
Bun Spice Essence (Optional) 20g 0
Pastarom Lemon (Optional) 20g 0
Group 2 total 0
Cross Mix
CP Cross Mix 1000g 0
Water 700g 0
Oil 200g 0
Cross Mix total 0
Sunset Glaze 305g 0
Glaze total 0

Working Method

  1. Place group 1 into mixing bowl.
  2. Mix together on a slow speed for 2 minutes and then at a fast speed for 8 minutes or until dough is well developed.
  3. Add fruit to the bowl and mix for 1 minute on slow speed. (Tip: soak fruit mix in water for a few minutes to extend the shelf life of the product).
  4. Scale 1.8kg - 2kg dough heads with bun divider.
  5. Divide, mould, round and then place 6 pieces into foils.
  6. Proof for 45 - 60 minutes at 80% RH ± 40° C
  7. Mix Cross Mix, water and oil in a bowl fitted with a whisk on high speed for 5 minutes.
  8. Pipe crosses on buns with a small plain tube.
  9. Spray with Sunset Glaze (Tip: Sunset Glaze can be diluted with up to 30% water)
  10. Bake at 230° C for ± 12 minutes
  11. Note: Essence may be added in the Sunset solution if preferred.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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