• Makes 9 dozen

    1. Mix ingredients together for 10-15 minutes on middle speed (conventional mixer) or 2 minutes on slow speed and 6 minutes on fast speed (spiral mixer)
    2. The temperature of the dough should be 27°C (80°F)
    3. Add inclusions and mix on slow speed until clear
    4. Deposit weight 50g each
    5. Process immediately as required
    6. Prove at 40°C 85% relative humidity for 45-60 minutes
    7. To make up Macphie Crossing Mix add powder to cold water in machine bowl and using a beater, mix on middle speed until smooth
    8. Allow batter to rest for 20-30 minutes before piping onto proved, glazed buns
    9. Glaze the buns using Macphie Plant-based Glaze and then sprinkle chopped rosemary on top. Pipe cross using Macphie Crossing Mix prior to baking
    10. Bake at 230-250°C (446-482°F) for 10-15 minutes


  • 3200g bakers grade bread flour
  • 320g Softie®
  • 125g yeast
  • 1740g water
  • 160g fresh rosemary (5% on flour weight)
  • Macphie Plant-based Glaze
  • 100g Macphie Crossing Mix
  • 85g cold water (the quantity of cold water may be varied depending on the batter consistency required)