
Ingredients
- 2000g strong bread flour
- 400g Macphie Bun Concentrate
- 140g yeast
- 1100g water
- Macphie Plant-based Glaze
- 550g currants/sultanas
- 40g mixed spice

Method Makes 8 dozen
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.
The temperature of the dough should be 27°C (80°F).
Add any fruit required and mix through on slow speed.
Process dough immediately as required.
Deposit weight 50g each.
Prove at 40°C, 85% relative humidity for 60 minutes.
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.
Glaze then pipe cross prior to baking.
Bake at 230-250°C for 10-15 minutes.