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.