Red velvet hot cross buns
Red velvet hot cross buns — a Macphie recipe. Uses Macphie Spice Bun Concentrate 12.5 kg and Cream Cheese Frosting, 10 kg.
- dough temperature
- 27 °C
- mixing time (conventional mixer)
- 10-12 min
- mixing speed (conventional mixer)
- middle
- mixing time (spiral mixer, slow speed)
- 2 min
- mixing time (spiral mixer, fast speed)
- 4-5 min
- proofing temperature
- 40 °C
- proofing humidity
- 85 % R.H.
- proofing time
- 50-60 min
- baking temperature
- 225 °C
- baking time
- 12-14 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread flour | 2 kg |
| Macphie Spice Bun Concentrate 12.5 kg | 200 g |
| Sugar | 200 g |
| Yeast | 150 g |
| Water | 1.25 kg |
| Crossing mix | |
| Cream Cheese Frosting, 10 kg | |
| Red colouring |
Method
Place the Macphie Spice Bun Concentrate, bread flour, yeast, sugar, red food colouring and the water, tempered to give a final dough temperature of 27°C, into a mixing bowl fitted with a beater.
Mix in a conventional mixer for 10-12 minutes on middle speed, or in a spiral mixer for 2 minutes on slow speed and 4-5 minutes on fast speed. Do not over mix the dough.
Prove at 40°C, 85% R.H., for 50-60 minutes.
Glaze and pipe the cross on top.
For 60g buns, bake at 225°C for 12-14 minutes.
Once cooled, fill with Macphie Cream Cheese Frosting.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.