Lesaffre UK & Ireland – Home of innovative baking solutions
Lesaffre UK & Ireland – Home of innovative baking solutions
TIME
While there are several variations of hot cross buns available today, the traditional version features a delicious blend of raisins and spices.
Initially, this bun was eaten exclusively during Easter, but I find it to be the perfect treat all year round! The bun tastes best when served hot, and truly shines when toasted to perfection and paired with the rich flavours of butter or marmalade.
| DOUGH | Quantity (kg) | % OFW ingredients |
| Wheat Flour | 1.000 | 100 |
| Water | 0.620 | 62 |
| Salt | 0.015 | 1.5 |
| Sugar | 0.100 | 10 |
| Shortening | 0.100 | 10 |
| DCL Craft Bake High Active Yeast | 0.040 | 4 |
| Improver Fermex Point 5W | 0.010 | 1 |
| Gluten | 0.020 | 2 |
| Cinnamon Powder | 0.008 | 0.8 |
| Golden/Dark Raisins | 0.250 | 25 |
| Total | 2.163kg |
| CROSSING MIX | Quantity (kg) | % OFW ingredients |
| Wheat Flour | 0.150 | 75 |
| Corn Flour | 0.050 | 25 |
| Total Flour | 0.200 | 100 |
| Water | 0.150 | 75 |
| Oil | 0.50 | 25 |
| Baking Powder | 0.0125 | 6.25 |
| Total | 0.4125kg |
| Mixing: SPIRAL | 3 minutes slow, 6 minutes fast |
| Initial fermentation | 10 minutes |
| Divide | 80g |
| Preshape | Round |
| Resting | 5 minutes |
| Shaping | Round |
| Final proof | 90 minutes at 32°C 80%RH |
| Pipe with a piping bag the crossing mixture before baking | |
| Bake | 10 minutes @ 220°C |
| Brush over the top of the warm buns with syrup | |
