Recipes

Spelt Hot Cross Buns

Ingredients

Weight/
Volume
Ingredients
1,500 g Laucke Spelt Flour
38 g Dry Yeast
885 g Water
120 g Sugar
15 g Laucke Crusty 1% Improver
90 g Canola Oil
50 g Mixed Spice
300 g Sultanas
150 g Currants
CROSS MIX
500 g Cold Water
500 g Laucke Cross Mix
BUN WASH
200 g Caster Sugar
200 g Boiling Water
20 g Lemon Juice

Method

  1. Dough Water temperature 18°C with a finished Dough temperature of 28°C.

  2. Mix dough for 2 minutes on low, then 7 minutes on medium.

  3. Cover and Rest for 10 minutes.

  4. Mould into 100 g Buns or 600 g Loaves.

  5. Retard dough at 4°C/6°C for 16 to 20 hours.

  6. Retard for 30 minutes.

  7. Proof for 60 minutes at 38°C with 85% relative humidity.

  8. Apply Cross with a Piping Bag.

  9. Bake for 20 minutes at 200°C with no steam.

  10. Bun Wash when hot.

  11. Cross Mix

    Mix all ingredients until smooth. 

  12. Bun Wash

    Mix all ingredients until sugar dissolved. 

  • Specialty Breads
  • Bake for 20 minutes
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