Search:		Search
Location:
Language
Selection:	Recipes Products Both

HOT CROSS BUNS

Recipes Home | Back

- Easter
Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R120k

USING FINO BREAD AND ROLL CONCENTRATE

Group	Ingredient	KG
1	FINO BREAD AND ROLL CONCENTRATE	0.500

	Flour	5.000
	Cinnamon	0.025
	Mixed Spice	0.100
	Sugar	0.400
	MASTERFAT (optional)	0.200
	BAKELS INSTANT ACTIVE YEAST	0.135
	Water (variable)	2.800

2	NZB BUNSPICE ESSENCE	0.015

	Mixed Fruit	1.800

	Total Weight	10.975

Method:

1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 and clear.
4. Dough temperature 30-31°C (86-88°F).
5. Allow dough to recover 5 minutes.
6. Scale and mould as desired.
7. Pipe on crosses before baking at 220°C (430°F).

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed Yeast, use 400g (1lb) in above recipe.

Yield:

15 dozen buns scaled at 60g (2 1/2oz).