Hot Cross Bun

Ingredients

	Unit
Soft'r Bun Concentrate - Bakery Ingredients	2.000kg
Bakers flour	10.000kg
Water	5.400kg
Yeast	0.500kg
Dry vine fruits	3.560kg
hot water	0.050kg
Liquid bun spice	0.100g
total	0
Crossing Mix
Soft flour	1.000kg
White shortening	0.300kg
Baking powder	0.010kg
Water	+- 0.740kg
Crossing Mix total	0

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