Multiseed Hot Cross Buns
Multiseed Hot Cross Buns — a Bakels recipe, makes 242 hot cross buns. Uses Bakels Multiseed Bread Concentrate 16 kg and Bakels Baktem Bun & Roll Concentrate 12.5 kg, Blue.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- dough temperature
- 22 °C
- fruit and peel mixing time (slow speed)
- 1 min
- scaling weight
- 80 g
- proofing time
- 60 min
- proofing temperature
- 38 °C
- baking temperature
- 230 °C
- baking time
- 16 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 7.5 kg | 75% |
| Bakels Multiseed Bread Concentrate 16 kgCountry Oven® Multiseed Bread Concentrate | 2.5 kg | 25% |
| Yeast | 0.6 kg | 6% |
| Bakels Baktem Bun & Roll Concentrate 12.5 kg, BlueBaktem Blue 20% Bun Concentrate | 0.5 kg | 5% |
| Sugar | 0.5 kg | 5% |
| Water | 5 kg | 50% |
| Sultanas | 3 kg | 30% |
| Raisins | 1 kg | 10% |
| Candied peel | 1 kg | 10% |
Method
Add all ingredients (except fruit and peel) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Dough temperature should be 22°C.
Add fruit and peel over 1 minute on slow speed to clear.
Scale at 80 g per bun and tray up 8 x 5.
Prove for 60 minutes at 38°C relative humidity.
Cross with RTU Crossing Paste.
Bake at 230°C for 16 minutes.
Glaze with Bun Glaze RTU.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.