DOUBLE CHOC HOT X BUNS

1. 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.
2. Add the Hot X Bun Spice and mix on slow speed until the powder is dispersed.
3. Add Bakels Chockex Nibs or Orley Choc Chips on slow speed. Do not mix for too long to ensure the Nibs/Chips don’t break.
4. Scale the dough into 1.800kg and rest for 10 minutes.
5. Press and mould into 30 pieces and place in hot cross bun trays.
6. Proof for 50 minutes inside the prover.
7. Pipe on the cross using Bakels Cross Mix.
8. Bake at 230˚C for 12 minutes.
9. While still hot, glaze with Bakels Bunglaze.

Yield: Recipe makes 10 trays of Hot X Buns

• Chockex® Nibs
• SB 20% Sweet Premix