Recipes

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

  1. Dough water temperature should be 18°C. Finished dough water temperature 28°C.

  2. Mix for 2 minutes on low, then 7 minutes on medium.

  3. Add oil on medium speed.

  4. Cover and rest for 10 minutes.

  5. Shape into 100 g buns or 600 g loaves.

  6. Final proof for 50 minutes at 38°C at 85% relative humidity.

  7. Retard dough at 4°C/6°C for 12 to 20 hours.

  8. Apply Cross with a Piping Bag.

  9. Bake for 20 minutes at 200°C with no steam.

  10. Apply Bun wash when hot.

  • Specialty Breads
  • Bake for 20 minutes
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