Mix for 6 minutes on slow speed and 4 minutes on fast speed Dough temperature ± 24° C.
Scale heads of dough at 1.4kg, mould round and rest for 5 minutes before working off. N.B. Please 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.
Place 6 pieces in a hot cross bun foil.
Prove for ± 50 minutes.
Mix Water and Instant Custart together and rest for 10 minutes.
Make an indention on top 10 minutes prior to baking.
Pipe 5g instant custard into each indention.
Spray with Sunset Glaze. Sunset Glaze can also be diluted with up to 30% water.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
