Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Baktem Red
5.000
20.00
Bakels Instant Active Dried Yeast
0.650
2.60
Water (Variable)
15.500
62.00
Fruit
5.000
20.00
Apito Bun Spice Essence
0.100
0.40
Cinnamon or Mixed Spice
0.100
0.40
Total Weight: 51.350

1. Place all ingredients in mixing bowl with exception of fruit and APITO BUN SPICE ESSENCE.
2. If using powdered spices, these should be added with the flour.
3. Blend BAKELS INSTANT ACTIVE DRY YEAST through the ingredients.
4. Add water.
5. Thoroughly develop the dough.
6. Finally, add fruit and APITO BUN SPICE ESSENCE and mix through.
7. Finished Dough Temperature 30°C.
8. If using compressed yeast, FDT 27°-20°C.
9. Floor time 10-15 minutes.
10. Divide and mould.
11. Prove, then pipe on crosses using PETTINA CHOUX PASTE MIX (see recipe No. 32900A) or BAKELS
CROSSING MIX.
12. Bake without steam at 218°C
13. Note: BAKELS BAKTEM RED, being a complete concentrate, makes it unnecessary to use a
bread/bun improver.

Yield: For chocolate hot cross buns delete all spices and replace sultanas with chocolate chips. Add 1.8% of Pettina or Apito Chocolate Paste for flavour.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Hot Cross Bun