Recipes

Hot Cross Buns - Using Laucke Bread Mixes

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. Any Laucke Bread mix will perform well, although a grainy Bread mix would not be our first choice. Our suggestion as to the most suitable Laucke Bread mix for making Hot Cross Buns is according to the order stated on the table below. 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 suitable amount.

The amount of water suggested below for each mix should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If, due to many variables, the dough is too tight, add more water. If too sticky to handle, add some more bread mix.

Refer to the following chart for the amount of Yeast & Water required for each type of Bread Mix. The remaining ingredients are in the Ingredients List and these are the same for each type of mix.

Bread Mix  Qty of
Mix 
Yeast
Tspn 
Water
ml 
Super Soft White
Bread Mix 2.4 kg box

600g
370
Super Soft White
Bread Mix

500g                  
(3 ⅛ cups)

300
Fibre White
Bread Mix

500g                  
(3⅛ cups)

330
Crusty White 
Bread Mix 2.4 kg box

600g
380
Crusty White
Bread Mix  

500g                  
(3⅛ cups) 
Use Sachet 310
Barossa Sourdough Rye
Bread Mix 2.4 kg box

600g
410
Wholemeal Bread Mix

500g                  
(3⅛ cups)

2¼                

330
Bio-Fort Selenium Golden
Wholemeal Mix 2.4 kg box
600g
410

 

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
30 g to 45 g Oil 2 to 3 Tbsp
20 g Sugar (Optional) 3 Tsp
1.5 g Mixed Spice (Variable) 1½ Tsp
250 g Mixed Fruit (Variable) 1 Cup

Method

  1. Mixing & Kneading

    Bread Machine
    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 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.

    Hand or 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.

  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 round them up into balls, then again allowing them to sit (covered) for about 10 minutes in a warm place.

  4. By using a cupped hand, round 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 small bowl inverted on the table top over the dough piece can be rotated gently to produce a nice round dough ball.

  5. 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.

  6. Preheat your oven to between 190ºC & 200ºC (depending on your oven).

    Make a thick paste out of white flour, bread mix or self-raising flour, water and a little oil.

  7. 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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