SWEET AND LIGHT HOT CROSS BUNS

General Info

Raw weight: 0.080kg per bun
Baked weight: 0.072 kg per bun
Shelf life: 3 days
Production time: 4 hours
Yield: 39 dozen

Ingredients

BUNS

  • 12.500 kg SUPREME Sweet and Light Prepared Mix
  • 1.000 kg Yeast (Compressed) or ⅓ for dry yeast
  • ± 6.400 L Water
  • 0.300 kg Cinnamon
  • 5 g Mixed Spice
  • 20 g Bun Spice
  • 8.000 kg Baker’s Mix
  • 1.900 kg Cross Mix
  • 0.400 kg Bun Glaze

CROSS MIX

  • 1.000 kg Supreme Wheat Cake Flour
  • 1.000 kg Corn Flour
  • 20 g Baking Powder
  • 0.750 L Oil
  • 1.000 L Milk
  • 0.500 L  Water

GLAZE

  • 0.600 kg Sugar
  • 0.500 L Water
  • 50g Bun Spice

PACKAGING:

Wrap with shrink-wrap, or place in a solid plastic bag.

Recipe Instructions

  1. Place Prepared Mix, yeast and water into the mixer.
  2. Mix until partially developed: Spiral mixer – 2 min slow, then 3 min fast speed.
  3. Add cinnamon, mixed spice, ginger and bun spice.
  4. Continue mixing to full development: Spiral mixer – 3 min fast speed.
  5. Add the bakers mix and blend in: Spiral mixer – 2 min SLOW speed.
  6. Place in prover at 40°C and 85% R.h.
  7. Prove until 80% proving has been achieved.
  8. Pipe on crosses with no.4 plain tube.
  9. Bake at 220°C for 20 minutes with NO steam.
  10. Glaze immediately after baking.

N.B. For optimum shelf life and product quality, the Baker’s Mix must be conditioned. This is achieved by placing the Baker’s Mix in a bucket, and adding water. Blend lightly for a few seconds, and immediately thereafter drain off all of the water. Cover the bucket with a plastic sheet, and allow the raisins to absorb the moisture for ± 4 hours.