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Hot Cross Buns Voltex

Ingredients

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Hot Cross Buns Using IREKS Voltex Bread Improver

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Method

  • Mixing time: 4 minutes, slow

  • Dough temperature: approx. 27° C

  • Bulk fermentation time: none

  • Scaling weight: 1.800 kg/30 pieces

  • Intermediate proof: 20 minutes

  • Processing: round

  • Final proof: approx. 70 minutes


  • Batter for crosses: 

    Hutchison Carr's Bakers Flour   1.000 kgs

    Andrew Shortening AV NH RSPO MB  0.300 kgs

    Water  0.750 ls

  • Baking temperature: approx. 200° C

  • Baking time: approx. 15 minutes

  • After the intermediate proof, divide into  30 pieces, mould round, place the dough pieces slightly apart on greased trays and allow to prove. Wash with egg at ¾ proof, add the cross and bake.

Delivery across
Ireland & Scotland