Barossa Sourdough Rye Hot Cross Buns
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| BUN | ||
| 5000 g | Laucke Barossa Sourdough Rye Mix | |
| 100 g | Dry Yeast, or 300g Fresh Yeast | |
| 3000 g | Water | |
| 400 g | Sugar | |
| 300 g | Canola Oil | |
| 100 g | Mixed Spice | |
| 1250 g | Sultanas | |
| 750 g | Currants | |
| CROSS RECIPE - MIX TOGETHER UNTIL SMOOTH | ||
| 1000 g | Cold Water | |
| 1000 g | Laucke Cross Mix | |
| BUN WASH - MIX ALL TOGETHER UNTIL SUGAR DISSOLVED | ||
| 200 g | Caster Sugar | |
| 200 g | Boiling Water | |
| 20 g | Lemon Juice | |
Method
Dough water temperature should be 18°C. Finished dough water temperature 28°C.
Mix for 2 minutes on low, then 7 minutes on medium.
Add oil on medium speed.
Cover and rest for 10 minutes.
Shape into 100 g buns or 600 g loaves.
Final proof for 50 minutes at 38°C at 85% relative humidity.
Retard dough at 4°C/6°C for 12 to 20 hours.
Apply Cross with a Piping Bag.
Bake for 20 minutes at 200°C with no steam.
Apply Bun wash when hot.
