Hot Cross Bun



  • 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 - 35oC 80 - 85% humidity.
  • Pipe crossing mix through a fine tube onto proved buns.
  • Bake at an oven temperature 200-220oC 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