Hot Cross Bun
Ingredients
- 10000 g - 100% Flour
- 2200 g - 22% QS Krentenbollen (Fruit Buns)
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 6500 g - 65% Water approx.
Filling:
- 2500 g - 25% Currants
- 2500 g - 25% Raisins
Tiger porridge:
- 1000 g - 100% Tiger Porridge Mix
- 1600 g - 160% Water
Decoration:
- 200 g - 2% Liquishort Cake
Working method
- 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
- 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
- Divide and round up Place 2 rows of 3 dough pieces next to each other on baking sheets
- Final proof: Approx. 80 minutes
- Make with the Hot Cross Paste a cross on all the buns
- Baking: approx. 10-11 minutes at 260ºC
- Brush it slightly with Liquishort Cake for extra glaze
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
