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Hot Cross Buns

Hot Cross Buns

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.

INGREDIENTS

DOUGHQuantity (kg)% OFW ingredients
Wheat Flour1.000100
Water0.62062
Salt0.0151.5
Sugar0.10010
Shortening0.10010
DCL Craft Bake High Active Yeast0.0404
Improver Fermex Point 5W0.0101
Gulten0.0202
Cinnamon Powder0.0080.8
Golden/Dark Raisins0.25025
Total2.163kg 
CROSSING MIXQuantity (kg)% OFW ingredients
Wheat Flour0.15075
Corn Flour0.05025
Total Flour0.200100
Water0.15075
Oil0.5025
Baking Powder0.01256.25
Total0.4125kg 

preparation instructions

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

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