• 1350g strong bread flour
  • 487g Superdough
  • 112g yeast
  • 712g water
  • 38g orange juice
  • 150g cocoa
  • 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)


Makes 9 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. Add inclusions and mix on slow speed until clear.
  5. Process dough immediately as required.
  6. Deposit weight 50g each.
  7. Prove at 40°C, 85% relative humidity for 60 minutes.
  8. To make up Macphie Crossing Mix add powder to cold water in machine bowl and using a beater, mix on middle speed until smooth.
  9. Allow batter to rest for 20-30 minutes before piping onto proved, glazed buns.
  10. Glaze then pipe cross using Macphie Crossing Mix prior to baking.
  11. Bake at 230-250°C (446-482°F) for 10-15 minutes.