Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List- 1.5 kg 3 lbs 5 oz kg IREKS Mella Brioche
- 0.075 kg 0 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.75 kg 1 lbs 10 oz kg Water
- 0.15 kg 0 lbs 5 oz kg IREKS Craft Malt
- 0.4 kg 0 lbs 14 oz kg Sugar Rolled Diced Dates
Malt & Date Hot Cross Buns
Method
Mix Mella Brioche, Craft Malt, yeast and water for 2+10 minutes
Dough temperature: 27-28⁰C
Add dates on slow
20 minutes bulk fermentation
Scale and proof approx. 75 minutes
Make up Crossing Mix as per instructions and then pipe onto buns
Bake at 190⁰C (375⁰F) for approx. 14 minutes
