Method

    1. 08-03-2017-hot-cross-bun-2In an upright mixer, combine strong flour, Macphie Spicy Bun Concentrate, caster sugar, yeast and water
    2. Mix using a dough hook for one minute on first speed then on second speed for 8-10 minutes until dough has developed
    3. Add sultanas, currants and mixed peel to the developed dough and mix on first speed only until they are evenly distributed through the dough. Be careful not to over mix.
    4. Divide the dough into 80g pieces and mould. Place six dough pieces into a prepared 1lb loaf tin and proof for 45 minutes at 36°C/85%H
    5. For the top of the loaf, combine 2 tablespoons of flour with 2 tablespoons of cold water to make a smooth paste
    6. Once the dough has proofed, pipe crosses on top of the loaves using the above mixture
    7. The loaves are now ready to be put in the oven at 220°C/425°F for 20-25 minutes
    8. Once baked, brush the tops with simple syrup to give a nice shine

Ingredients

  • 1kg strong flour
  • 100g Macphie Spicy Bun Concentrate
  • 100g caster sugar
  • 75g yeast
  • 510g water
  • 600g sultanas
  • 300g currants
  • 100g mixed peel
  • simple syrup

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