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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.

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