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Hot Cross Bun
Ingredients
| Flour | 100% | 10000 g |
| QS Krentenbollen (Fruit Buns) » | 22% | 2200 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 1.5% | 150 g |
| Water approx. | 65% | 6500 g |
| Filling | ||
| Currants | 25% | 2500 g |
| Raisins | 25% | 2500 g |
| Tiger porridge | ||
| Tiger Porridge Mix | 100% | 1000 g |
| Water | 160% | 1600 g |
| Decoration | ||
| Liquishort Cake | 2% | 200 g |
| Working method | |
| Processing | Make Hot Cross paste Mix the Tiger porridge mix and the water until it forms a smooth batter (26ºC) and leave it for some time |
| Kneading | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
| Dough temperature | Approx. 27ºC |
| Scale | Approx. 1500 gram (30 pieces) |
| Dough proof | Approx. 10-20 minutes |
| Dividing | Divide and round up Place 2 rows of 3 dough pieces next to each other on baking sheets |
| Final proof | Approx. 80 minutes |
| Decorating | Make with the Hot Cross Paste a cross on all the buns |
| Baking | Approx. 10-11 minutes at 260ºC |
| Finishing | Brush it slightly with Liquishort Cake for extra glaze |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
