Recipes

Fruit Buns/Hot Cross Buns - Using Laucke Wallaby Flour

It is possible to make superb Hot Cross Buns with a minimum of fuss using your bread maker, or any other dough kneader – whether by hand or machine. Please take note that some ingredients are either optional or variable, and using these or not is a matter of personal preference or method. Using a bread Machine, because the dough will not be proofed and baked in the machine, you will be able to increase the amount of mix used. Most bread machines with Large Bowls will be able to mix and knead up to double the quantities suggested below. With other methods of kneading, such as by hand or using a Kenwood mixer, you may elect to choose to mix any amount. The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading and a rest. If, due to many variables, the dough is too tight, add more water. If too sticky to handle, add some more Wallaby Flour.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wallaby Flour 3 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 Oil ⅕ cup
270 ml Water 1⅛ cups
5 g Mixed Spices 1½ tsp
FRUIT TO BE ADDED AFTER MIXING DOUGH.
200 g Mixed Fruit 1¼ cup
CROSS MIX
200 g Wallaby Flour 1¼ cup
70 g Oil ⅓ cup
350 ml Water - Warm 1⅖ cup
BUN-GLAZE
100 ml Boiling Water
100 g Sugar

Method

  1. Mixing / Kneading


    For a Bread Machine,
    select either the Basic or the Dough setting in order to produce a well kneaded dough piece. Add all the ingredients (with the exception of the fruit) to the bread machine in the order prescribed by the machine’s manufacturer. Add the fruit (pre-soaked in 50 ml Rum or Brandy for several hours)  about 3 minutes prior to the end of the mixing cycle or simply wait until the dough has completed kneading, and then mix it in by hand.

    For Hand or other Machine kneading, add all the ingredients (with the exception of the fruit), and knead thoroughly to obtain a soft and elastic dough. Then knead in the fruit (pre-soaked in 50 ml Rum or Brandy for several hours).

  2. Once the kneading process is finished, with any machine ensure that it is turned off, and remove the dough from the mixing bowl. Use a little dusting flour to help reduce stickiness, and endeavour to keep the dough warm all the way through the following processes until baking. Cover the dough with a bowl, and allow to rest for 10 minutes. Then cut the dough into pieces that will give your desired bun size, remembering that the buns should rise up to become 3 times their initial size. Weigh off the buns to 80 g, which is about the size of ¼ cup.

  3. Take the dough pieces and shape them into balls, then again allowing them to sit (covered) for about 10 minutes in a warm place.

  4. By using a cupped hand, shape the pieces again into smooth balls, and then place them on greased trays, allowing enough space (about 20 – 30 mm) to enable them to triple in volume. A cup or a small bowl inverted on the table top over the dough piece can be rotated gently to produce a nice round dough ball.

  5. Preheat oven to 190ºC to 200ºC, depending on your oven.

  6. Proof the buns until they are touching so that the gaps are filled. This should be done under relatively high humidity and warm temperature (30°C - 35°C). Proofing can be readily achieved by placing the tray of buns in a portable insulated box (esky) which has been warmed by pouring in some hot water. Use cups as spacers to raise the tray. The warmth and moisture may also be provided by placing both the Tray and a Pot of hot water in to any draft free confined space. Proofing time will vary depending temperature and dough consistency.

  7. Cross Mix

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

    Using a piping bag with a nozzle that has a hole of approximately 5 mm, or using folded paper with a cut end, pipe crosses on top of the buns.

  8. Bake at 190ºC to 200ºC for about 15 to 20 minutes, depending on your oven.

    DO NOT OVERBAKE, as this will reduce softness and may spoil appearance.

    Remember the Baker’s adage: “Time Bakes, Temperature Colours” and this will help you adjust your oven temperature and baking time for the best result. A higher baking temperature will provide additional crust colour, and extended baking will dry out the bun.

  9. While the Buns are baking, prepare a simple syrup of equal parts boiling water and sugar.

  10. Brush the buns with the syrup upon removal from the oven (while they are still hot).

  11. Before serving, allow the buns to cool a little, preferably on a wire rack.

  • Specialty Breads
  • Bake 15 to 20 minutes
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