Method

  • Makes 9 dozen

    Mix in a conventional mixer on middle speed for 15-20 minutes or in a spiral mixer for 3 minutes on slow speed and 8-10 minutes until dough is formed

    The temperature of the dough should be 27°C (80°F)

    Add any fruit required and mix through on slow speed

    Add inclusions and mix on slow speed until clear

    Process dough immediately as required

    Deposit weight 50g each

    Prove at 40°C, 85% relative humidity for 60 minutes

    To make up Macphie Crossing Mix add powder to cold water in machine bowl and using a beater, mix on middle speed until smooth

    Allow batter to rest for 20-30 minutes before piping onto proved, glazed buns

    Glaze then pipe cross using Macphie Crossing Mix prior to baking

    Bake at 230-250°C (446-482°F) for 10-15 minutes

Ingredients

  • 2200g strong bread flour
  • 715g Superdough
  • 165g yeast
  • 1100g water
  • Macphie Plant-based Glaze
  • 550g currants
  • 550g sultanas
  • 100g Macphie Crossing Mix
  • 85g cold water (the quantity of cold water may be varied depending on the batter consistency required)