Hot Cross Buns using MELLA BRIOCHE POF
Dough and Batter for crosses — an IREKS recipe in 2 components, makes 30 pieces. Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time
- 2 + 8 min
- mixing time (slow, working in fruit)
- 4 min
- dough temperature
- 27 °C
- scaling weight
- 1.8 kg
- intermediate proof time
- 20 min
- baking temperature
- 200 °C
- baking time
- 15 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10 kg |
| Mixed spice | 0.1 kg |
| Yeast | 0.4 kg |
| Milk, approx. | 4.6 kg |
| Sultanas, washed | 1.5 kg |
| Currants, washed | 1.5 kg |
| Candied orange peel/Candied lemon peel | 0.75 kg |
Batter for crosses
| Ingredient | Quantity |
|---|---|
| Wheat flour | 1 kg |
| Shortening | 0.3 kg |
| Water | 0.75 kg |
Method
- Dough
Mix for 2 + 8 minutes, then mix for 4 minutes on slow speed to work in the fruit.
Scale the dough at 1.800 kg and give an intermediate proof of 20 minutes.
After the intermediate proof, divide into 30 pieces, mould round and place the dough pieces slightly apart on greased trays.
Wash with egg at 3/4 proof, add the cross and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.