Group 1
Ingredient
KG
%
Flour
4.000
100.00
BAKELS INSTANT ACTIVE YEAST
0.070
1.80
Water
2.560
64.00
BAKELS SPICED BUN CONCENTRATE
0.800
20.00
Total Weight: 7.430
Group 2
Ingredient
KG
%
Sultanas
1.700
43.00
Currants
0.600
15.00
Mixed Peel
0.100
2.50
Total Weight: 2.400
Place Group 1 in machine bowl and develop thoroughly. After mixing is complete add Group 2 and gently mix through (avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.
For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired. If using Compressed Yeast use 225 g in above recipe. For Chocolate Hot Cross Buns replace all fruit for 1.150 kg (28%) of Chocolate chips.
