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// Accueil / Recettes / Hot Cross Buns

Hot Cross Buns

Ingrédients

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
Préparation
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.
BRC Halal Kosher RSPO Skal

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