TRADITIONAL Hot X Buns
(Recipe makes 23 trays of 6’s)
Group I
Ingredient
KG
Cake flour
5.000
1.000
Hot X Bun Spice Mix
0.200
Yeast (Wet)
-
Water
3.000
Total Weight: 9.200
Group II
Ingredient
KG
Mixed Fruit R.L
2.000
Total Weight: 2.000
- Place all the ingredients in Group 1 into the mixing bowl. Mixing time depends on type of mixer used.
- Add Group 2 and mix on slow speed.
- Dough temperature 28º - 30º C.
- Floor time 10 minutes.
- Scale as required.
- First proof 10 minutes.
- Mould as required.
- Prove until fully developed.
- Pipe on crosses made with Bakels Choux Paste or Bakels Cross Mix after proving.
- Bake at 180˚C for 25 minutes.
- Immediately after baking brush with Bakels Bunglaze.
Replace the Raisins with Choc Chips White, Milk and Dark for a Triple Choc Hot X Bun.
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