Cheese and bacon hot cross bun - Macphie


Chef with mixing bowl

Method Makes 6 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. Grill and chop bacon.

  4. Add inclusions and mix on slow speed until clear.

  5. Deposit weight 50g each.

  6. Process immediately as required.

  7. Prove at 40°C 85% relative humidity for 45-60 minutes.

  8. 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.

  9. Glaze with Macphie Plant-based Glaze then pipe cross prior to baking.

  10. Bake at 230-250°C for 10-15 minutes.