Ingredients

Group 1
Ingredient
KG
%
Plain Flour
25.000
100
Sugar
2.500
10
Salt
0.450
1.8
Dobrim 500
0.125
0.5
Hamburger Mix
5.000
20
Bakels Instant Active Dried Yeast
0.625
2.5
Water (Variable)
15.625
62.5
Fruit
3.125
12.5
Apito Bun Spice Essence
0.125
0.5
Cinnamon
0.075
0.3
Mixed Spice
0.125
0.5
Total Weight: 52.775

Method

1. Place all ingredients in mixing bowl, add water and commence mixing.
2. Develop dough well in the machine.
3. Finally add fruit and APITO BUN SPICE FLAVOURING PASTE and mix through. Finished Dough
Temperature 28°C.
4. Allow dough to recover 10 minutes then divide and roll.
5. Prove then pipe on crosses using PETTINA CHOUX PASTE MIX Recipe No. 3290A or BAKELS
CROSSING MIX .
6. Bake at 200°C.

Yield

When using compressed yeast use 1.875kg (3 times that of Instant Active Dried Yeast) 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.

Ingredients

Group 1
Ingredient
KG
%
Plain Flour
25.000
100
Sugar
2.500
10
Salt
0.450
1.8
Dobrim 500
0.125
0.5
Hamburger Mix
5.000
20
Bakels Instant Active Dried Yeast
0.625
2.5
Water (Variable)
15.625
62.5
Fruit
3.125
12.5
Apito Bun Spice Essence
0.125
0.5
Cinnamon
0.075
0.3
Mixed Spice
0.125
0.5
Total Weight: 52.775

Method

1. Place all ingredients in mixing bowl, add water and commence mixing.
2. Develop dough well in the machine.
3. Finally add fruit and APITO BUN SPICE FLAVOURING PASTE and mix through. Finished Dough
Temperature 28°C.
4. Allow dough to recover 10 minutes then divide and roll.
5. Prove then pipe on crosses using PETTINA CHOUX PASTE MIX Recipe No. 3290A or BAKELS
CROSSING MIX .
6. Bake at 200°C.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Hot Cross Bun