Recipes

Fruit Buns/Hot Cross Buns

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wallaby Flour 3⅛ cups
15 g Laucke Wallaby Yeast 5 tsp
5 g Laucke Wallaby Improver 2 tsp
10 g Salt 2 tsp
50 g Sugar ¼ cup
50 g Butter or Margarine ⅕ cups
270 ml Water 1⅛ cups
5 g Mixed Spice 1½ tsp
200 g Mixed Fruit, pre-soaked in 50ml Rum or Brandy for several hours 1¼ cup
CROSS MIX
200 g Wallaby Flour 1¼ cups
70 g Margarine - soft ⅓ cup
350 g Water, warm 1⅖ cup
BUN GLAZE
100 g Boiling Water 5 tbsp
100 g Sugar ⅖ cups

Method

  1. Preheat oven to 180°C - 200°C.

  2. Use your Bread Machine, or a suitable mixer to mix ingredients, and knead the dough, or alternatively knead by hand.

  3. Separate mixed dough into units of 80 g. Round the dough pieces into balls. Allow the pieces to relax for about 10 minutes, and then gently roll them to re shape. Do your best to keep the dough pieces warm or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment.

  4. If making Hot Cross Buns, use a piping bag and small plain nozzle to pipe crosses onto the buns prior to baking.

  5. Bake buns in a preheated oven at 180°C - 200°C for approximately 15 to 20 minutes. DO NOT OVER BAKE, as this will reduce softness and may spoil appearance.

  6. Brush with bun glaze immediately after removing for the oven.

  7. When almost cool enough, cut through the middle and butter and then consume.

  8. Cross Mix

  9. Mix all ingredients together to form a smooth paste. Avoid over mixing or the batter will become strandy and difficult to pipe.

  • Laucke Specialities
  • Yield: 13 @ 80 g
  • Bake: 15 - 20 minutes
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