Ingredients

Group 1
Ingredient
KG
Flour
1.000
Baktem Blue 20% Bun Concentrate
3.200
Yeast
0.900
Water
8.500
Currants
6.000
Sultanas
1.250
Peel
0.150
Bun spice to taste
-
Total Weight: 21.000

Method

Hot Cross Buns

1. Place all of the ingredients (except mixed fruit) into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 60g per bun.
5. Prove for approximately 50-55 minutes.
6. Cross with Bakels RTU Crossing Paste.
7. Bake at 230℃ (446℉) for 12-15 minutes.
8. Glaze with Bakels RTU bun glaze.

Ingredients

Group 1
Ingredient
KG
Flour
1.000
Baktem Blue 20% Bun Concentrate
3.200
Yeast
0.900
Water
8.500
Currants
6.000
Sultanas
1.250
Peel
0.150
Bun spice to taste
-
Total Weight: 21.000

Method

Hot Cross Buns

1. Place all of the ingredients (except mixed fruit) into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 60g per bun.
5. Prove for approximately 50-55 minutes.
6. Cross with Bakels RTU Crossing Paste.
7. Bake at 230℃ (446℉) for 12-15 minutes.
8. Glaze with Bakels RTU bun glaze.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun