Hot Cross Wheat Raisin Buns
03-023
Group 1
Ingredient
KG
%
All Purpose Flour
1.000
100.00
Sugar
0.200
20.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Water
0.280
28.00
Evaporated Milk
0.200
20.00
Egg Yolk
0.120
12.00
DOBRIM NOBRO
0.004
0.40
BAKELS MONOFRESH
0.005
0.50
Cinnamon powder
0.005
0.50
Allspice
0.010
1.00
FINO MEAL BASE
0.070
7.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
15.00
BAKELS SHORTENING
0.030
3.00
Raisins (soaked and drained)
0.250
25.00
Total Weight: 2.354
Group 2
Ingredient
KG
%
Cake Flour
0.250
-
Cooking oil
0.075
-
Water
0.300
-
Total Weight: 0.625
Group 3
Ingredient
KG
%
BAKELS DIAMOND GLAZE NEUTRAL
-
-
Total Weight: 0.000
How to do it:
Dough:
1. Place all purpose flour, sugar, salt, Bakels Instant Yeast, water, evaporated milk, egg yolk, Dobrim Nobro, Monofresh, cinnamon powder, all spice and Fino Meal Base in a spiral mixer. Blend for 2 minutes at slow speed.
2. Add Butta Butteroil Substitute and Bakels Shortening, shift to high speed and mix until developed.
3. Add raisins and mix until incorporated.
4. Round, cover and rest for 1 hour.
5. Divide into 60g dough pieces, round and place in greased square pans.
6. Proof.
7. Pipe crosses on top of each round dough and bake at 180°C for 15-20 minutes.
8. Brush with Diamond Glaze Neutral while still warm.
Crossing Paste:
1. Mix flour and oil.
Yield: 39 x 60-g dough
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