• 3200g bakers grade bread flour
  • 320g Macphie Softie®
  • 125g yeast
  • 1740g water
  • 320g chorizo (10% chorizo on flour weight)
  • 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 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. 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 with Macphie Plant-based Glaze then pipe cross using Macphie Crossing Mix prior to baking.
  11. Bake at 230-250°C (446-482°F) for 10-15 minutes.