Recipes

Fruit Buns/Hot Cross Buns - Using Laucke Sweet Bread & Bun Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Sweet Bread & Bun Mix 1 packet
4 g Wallaby Bakers Yeast 1 sachet
270 g Water 1⅛ cups
5 g Mixed Spice 1½ tsp
160 g Mixed Fruit, pre-soaked in water/alcohol for 45 minutes 1 cup
CROSS MIX
200 g White Flour or Bread Mix 1⅓ cups
5 g Sugar 1⅕ tsp
70 g Margarine Soft ⅓ cup
350 g Water warm 1⅖ cups
BUN GLAZE
250 g Water 1 cups
100 g Sugar ½ cup

Method

  1. Preheat oven to 180°C to 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 50 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. To make Cross Mix, combine all ingredients to form a smooth paste.

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

  6. Combine the Bun Glaze ingredients in a saucepan and bring to the boil. When cool, brush on hot buns.

  • Sweet Bread
  • Yield: 18 @ 50 g
  • Bake: 15-20 minutes
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