Recipe Hot cross buns using bun concentrate

Method Makes 8 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. Process dough immediately as required.

5. Deposit weight 50g each.

6. Prove at 40°C, 85% relative humidity for 60 minutes.

7. 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.

8. Glaze then pipe cross prior to baking.

9. Bake at 230-250°C for 10-15 minutes.

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