Recipes

Laucke Hot Cross Bun

Ingredients

Weight/
Volume
Ingredients
12.5 kg Laucke Bun Mix
250 g Wallaby Yeast
250 g Mixed Spice
7,000 g Water
1.25 kg Sultanas
750 g Currants
250 g Mixed Peel
1 cups Bun Spice (Liquid)

Method

  1. We recommend mixing the liquid spice with the fruit 24 hours prior to mixing the dough.

  2. To Laucke Bun Mix. add Mixed Spice, and yeast.

  3. Mix Bun dough until fully developed.

  4. Add fruit mix and combine.

  5. Remove dough from bowl, and cut it into 'heads' of an appropriate size to give you your desired bun weight.  We suggest 80 g.

  6. Take heads, round them up, and allow them to recover for about 10 minutes.

  7. Divide and mould the heads, and place on trays. Set 5 x 9 on 16 inch trays, and 6 x 9 on 19 inch trays. When placing in formers, use only 60 g buns.

  8. Prove until buns are well and truly touching and remove gently from proofer for crossing.

  9. Have cross mix already prepared, and using a small plain nozzle, pipe the crosses neatly onto the buns and place them in the oven.

  10. Bake at 190°C to 200°C for about 15 to 20 minutes, depending on oven *DO NOT OVERBAKE as this will reduce shelf life and spoil appearance.

  11. Wash over buns with a gelatine based bun glaze, preferably with some liquid bun spice in it, and watch the buns disappear before your very eyes!!

  12. If a lesser quantity than one bag is desired, be sure that all ingredients are divided by the same amount.

  • Sweet Bread
  • Bake: 15 - 20 minutes
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