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

Discover

Related recipes

Enriched Bun

Enriched Bun

Soft Roll

Soft Roll

Chocolate Lunchbox Rolls

Chocolate Lunchbox Rolls

Sage and Onion Finger Roll | Professional Recipe

Sage and onion finger roll