Hot Cross Bun - Puratos

Ingredients

Method

Use a spiral mixer for 2 mins slow and 6-8 mins fast.
Add fruit at final stages of mixing.
Scales as desired 60 - 80g for rolls.
Hand up and rest for 5-10 mins.
Mould as desired or through a roll plant.
Prove at 30 - 35^oC 80 - 85% humidity.
Pipe crossing mix through a fine tube onto proved buns.
Bake at an oven temperature 200-220^oC for 8-15 mins depending on size.
Glaze with Sunset Glaze on removal of oven. Add some red food colouring to the crossing mix to make St Georges Cross rolls

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