Hot Cross Buns

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest ZK 6 400 20
Yeast 2 560 8
Water +/- 17 920 56
Sultanas 9 600 30
Currants 6 400 20
Peel 3 200 10
*Bun spice to be used as per manufacturer's instructions.
  • • Mix flour, Exakt Zest ZK, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer.
  • • Mix into a well developed dough.

 • Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread) 

  • • Dough temperature: 27°.
  • • Scale into heads (65 grm units).
  • • Intermediate proof: 5 minutes +/-
  • • Final proof: 45 - 50 minutes.
  • • Proof temperature: 30°C, relative humidity: 80°C. 
  • Cross the buns with crossing paste

 • Bake temperature: 230°C

  • • Bake time: 12 minutes. 
  • After bake, glaze with stock syrup