Recipe Cheese and bacon hot cross bun
Ingredients
- 3200g bakers grade bread flour
- 320g Macphie Softie®
- 125g yeast
- 1740g water
- 160g grated cheddar (5% flour weight)
- 160g chopped bacon (5% flour weight)
- Macphie Plant-based Glaze
Method Makes 9 dozen
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).
The temperature of the dough should be 27°C (80°F).
Grill and chop bacon.
Add inclusions and mix on slow speed until clear.
Deposit weight 50g each.
Process immediately as required.
Prove at 40°C 85% relative humidity for 45-60 minutes.
Allow batter to rest for 20-30 minutes before piping onto proved, glazed buns.
Glaze with Macphie Plant-based Glaze then pipe cross prior to baking.
Bake at 230-250°C (446-482°F) for 10-15 minutes.
