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Hot Cross Buns
Ingredients
| Flour | 100% | 10000 g |
| UK concentrate | 25,94% | 2594 g |
| Yeast | 6,25% | 625 g |
| Water approx. | 70% | 7000 g |
| Filling | ||
| Fruit | 50% | 5000 g |
| Decoration | ||
| Hot Cross Paste | % | g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 24-26ºC. |
| Dough rest | Approx. 5 minutes. |
| Moulding | Like normal. |
| Intermediair proof | Approx. 50 minutes at 36ºC. Then the Hot Cross Paste is put on the bun. |
| Baking | Approx. 18 minutes at 220ºC. |
