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Malt And Date

Ingredients

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Malt & Date Hot Cross Buns

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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

Delivery across
UK & Ireland