Hot cross bun loaf
Dough, Glaze and Crossing mix — a Macphie recipe in 3 components, makes 11 loaves. Uses Macphie Spice Bun Concentrate 12.5 kg.
- mixing time (conventional mixer, middle speed)
- 15-20 min
- mixing time (spiral mixer, slow speed)
- 2 min
- mixing time (spiral mixer, until dough is formed)
- 4 min
- proofing time
- 45 min
- proofing temperature
- 36 °C
- proofing humidity
- 85 %
- resting time (crossing mix)
- 20-30 min
- baking temperature
- 220 °C
- baking time
- 20-25 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Strong flour | 2000 g |
| Macphie Spice Bun Concentrate 12.5 kg | 200 g |
| Caster sugar | 200 g |
| Yeast | 150 g |
| Water | 1020 g |
| Sultanas | 1200 g |
| Currants | 600 g |
| Mixed peel | 200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Simple syrup |
Crossing mix
| Ingredient | Quantity |
|---|---|
| Strong flour | 600 g |
| Soya flour | 120 g |
| Cornflour | 60 g |
| Water | 800 g |
Method
- Dough
Mix in a conventional mixer on middle speed for 15-20 minutes, or in a spiral mixer for 2 minutes on slow speed and 4 minutes until dough is formed.
Add the sultanas, currants and mixed peel to the developed dough and mix on first speed only until they are evenly distributed through the dough. Be careful not to over mix.
Divide the dough into 80g pieces and mould. Place six dough pieces into a prepared 1lb loaf tin and proof for 45 minutes at 36°C/85% humidity.
- Crossing mix
Mix 600g strong flour, 120g soya flour, 60g cornflour and 800g water together and blend until pipeable. Allow the crossing mix to rest for 20-30 minutes prior to piping onto the buns.
Once the dough has proofed, pipe crosses on top of the loaves using the crossing mix.
Bake the loaves in the oven at 220°C for 20-25 minutes.
Once baked, brush the tops with simple syrup to give a nice shine.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.