Recipe Rosemary hot cross bun

Ingredients

  • 3200g bakers grade bread flour
  • 320g Softie®
  • 125g yeast
  • 1740g water
  • 160g fresh rosemary (5% 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)

Method

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. Add inclusions and mix on slow speed until clear.
  4. Deposit weight 50g each.
  5. Process immediately as required.
  6. Prove at 40°C 85% relative humidity for 45-60 minutes.
  7. To make up Macphie Crossing Mix add powder to cold water in machine bowl and using a beater, mix on middle speed until smooth.
  8. Allow batter to rest for 20-30 minutes before piping onto proved, glazed buns.
  9. Glaze the buns using Macphie Plant-based Glaze and then sprinkle chopped rosemary on top. Pipe cross using Macphie Crossing Mix prior to baking.
  10. Bake at 230-250°C (446-482°F) for 10-15 minutes.

Products used