Chorizo hot cross bun


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 chorizo to release colour and flavour.

  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.