Ginger hot cross buns


Method Makes 6.5 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. 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.