Ingredients
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0.15 kg 0 lbs 5 oz kg IREKS Voltex
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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1.5 kg 3 lbs 5 oz kg Sugar Tate & Lyle Gran (Cane)
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1.5 kg 3 lbs 5 oz kg Delta Cake Margarine
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1 kg 2 lbs 3 oz kg Whole Egg
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0.1 kg 0 lbs 4 oz kg Salt
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0.6 kg 1 lbs 5 oz kg AB Mauri Pinnacle Baker's Yeast
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4 L 16.8 cups Milk
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0.1 kg 0 lbs 4 oz kg Mixed Spice
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1.5 kg 3 lbs 5 oz kg STANDARD Orange River Sultanas
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1.5 kg 3 lbs 5 oz kg Currants
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0.75 kg 1 lbs 10 oz kg Candied Orange Peel / Candied Lemon Peel
Hot Cross Buns Using IREKS Voltex Bread Improver
Method
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Mixing time: 4 minutes, slow
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Dough temperature: approx. 27° C
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Bulk fermentation time: none
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Scaling weight: 1.800 kg/30 pieces
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Intermediate proof: 20 minutes
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Processing: round
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Final proof: approx. 70 minutes
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Batter for crosses:
Hutchison Carr's Bakers Flour 1.000 kgs
Andrew Shortening AV NH RSPO MB 0.300 kgs
Water 0.750 ls
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Baking temperature: approx. 200° C
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Baking time: approx. 15 minutes
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After the intermediate proof, divide into 30 pieces, mould round, place the dough pieces slightly apart on greased trays and allow to prove. Wash with egg at ¾ proof, add the cross and bake.
