Hot cross buns using bun concentrate
Hot cross buns using bun concentrate — a Macphie recipe in 2 components, makes 8 dozen. Uses Macphie Bun Concentrate 12.5 kg.
- mixing time (conventional mixer, middle speed)
- 15-20 min
- mixing time (spiral mixer, slow speed)
- 3 min
- mixing time (spiral mixer, until dough is formed)
- 8-10 min
- dough temperature
- 27 °C
- proofing temperature
- 40 °C
- proofing relative humidity
- 85 %
- proofing time
- 60 min
- resting time (crossing mix)
- 20-30 min
- baking temperature
- 230-250 °C
- baking time
- 10-15 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Strong bread flour | 2000 g |
| Macphie Bun Concentrate 12.5 kg | 400 g |
| Yeast | 140 g |
| Water | 1100 g |
| Macphie Plant-based Glaze | |
| Currants/sultanas | 550 g |
| Mixed spice | 40 g |
Crossing mix
| Ingredient | Quantity |
|---|---|
| Strong flour | 600 g |
| Soya flour | 120 g |
| Cornflour | 60 g |
| Water | 800 g |
Method
Mix in a conventional mixer on middle speed for 15-20 minutes, or in a spiral mixer for 3 minutes on slow speed and 8-10 minutes until dough is formed.
The temperature of the dough should be 27°C (80°F).
Add any fruit required and mix through on slow speed.
Process dough immediately as required.
Deposit weight 50g each.
Prove at 40°C, 85% relative humidity for 60 minutes.
- 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 buns.
Glaze then pipe cross prior to baking.
Bake at 230-250°C for 10-15 minutes.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.