Method Makes 8 dozen

  1. 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.
  2. The temperature of the dough should be 27°C (80°F).
  3. Add any fruit required and mix through on slow speed.
  4. Process dough immediately as required.
  5. Deposit weight 50g each.
  6. Prove at 40°C, 85% relative humidity for 60 minutes.
  7. Make up crossing mix (mix 600g strong flour, 120g soya flour, 60g cornflour and 800g water together and blend until pipeble) & allow the crossing mix to rest for 20-30 mins prior to piping onto buns.
  8. Glaze then pipe cross prior to baking.
  9. Bake at 230-250°C for 10-15 minutes.