DOUBLE CHOC HOT X BUNS
(Recipe makes 65 Double Choc Hot X Buns)
Group 1
Ingredient
KG
Cake flour
2.000
Bakels 20% Sweet Premix
0.400
Water
1.120
Wet Yeast
0.100
Choc Paste
0.030
Bakels Hot X Bun Spice Mix
0.133
0.200
Total Weight: 3.983
- Place cake flour, Bakels 20% Sweet Mix, water, yeast and Bakels Choc Paste into a mixing bowl and mix until fully developed. Mixing time depends on type of mixer used.
- Add the Hot X Bun Spice and mix on slow speed until the powder is dispersed.
- Add the Chockex Nibs on slow speed. Do not mix for too long to ensure the Nibs don’t break.
- Scale the dough into 1.800kg and rest for 10 minutes.
- Press and mould into 30 pieces and place in hot cross bun trays.
- Proof for 50 minutes inside the prover.
- Pipe on the cross using Bakels Cross Mix.
- Bake at 230ËšC for 12 minutes.
- While still hot, glaze with Bakels Bunglaze.
