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Hot Cross Buns
For home preparation of Hot Cross Buns
To 0.5 kg Laucke Bun Premix:
Add 10 gm Mixed Spice, and increase usual yeast quantity by 10%. Follow water
suggested on bun premix recipe sheet.
| Ingredients |
Weight |
Method |
| Sultanas |
0.050
Kg |
Mix
together by hand. Add to bun dough when
developed. Amount dependent on preference. |
| Currants |
0.025
Kg |
| Mixed
Peel |
0.010
Kg |
If desired. |
Mix Bun dough in bread machine
as usual then turn machine off. If mixing by hand mix until fully developed
e.g. (smooth and shiny) select water temperature to achieve a dough temperature
of around 28 Deg C. In hot weather, normal cold tap water will be about
Add fruit
and mix in by hand. A little dusting flour will help reduce stickiness.
Remove dough
from bowl and cut it into 'units' of an appropriate size to give you your desired
bun weight. We suggest 80 gms or 2.75oz per bun.
Take units,
round them up into ball, and allow them to sit (covered) for about 10mins.
Round the units again into
smooth balls, place on greased trays allowing enough space between them to enable
them to double in volume.
Prove until buns are well
and truly touching under relatively high temperature and humidity, and remove
gently from proofer for crossing. A boiled kettle in an esky can be used. Or
cover with damp cloth in warm place.
Have cross mix already prepared
(see page two) and using a small plain nozzle, pipe the crosses neatly onto
the buns and place them in the oven.
Bake at
190 to 200 degrees Celsius for about 15 to 20 minutes, depending on oven *DO
NOT OVERBAKE as this will reduce shelf life and spoil appearance.
Wash over buns with a gelatine
based bun glaze, preferably with some liquid bun spice in it, and watch the
buns disappear before your very eyes!!
N.B. Extra
butter, oil or margarine can be added prior to mixing if desired up to 50 grams.
You may need to reduce the water accordingly.
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