Hot Cross Bun

Add all the ingredients to the mixing bowl includingthe water and egg but not the fruit.

Blend the fruit into the dough on slow speed at theend of mixing for 1 to 2 minutes until evenly distributed.

Mixing time

Dough temperature

26°C

Bulk fermentation

10 min

Scaling

60g

Manipulation After Scale

Mould the dough pieces into round balls and give anintermediate proof or if you use a roll plant processthe dough at 60grams and tray up as they come outof the machine.

Make sure your buns are in straight lines as afterproofing you will need to put crosses on each bun.

Put the trays of buns into the proofing cabinet.

While they are proofing you will need to make a mixof crossing paste - please refer to separate recipeprovided.

Baking