Hot Cross Buns

	Grams	Percentage (%)
Ingredients
Flour	1000	100
Milk	500	50
Fresh Yeast	60	6
Salt	20	2
Sugar	50	5
Butter	130	13
Eggs	100	10
S500CL	15	1.5
Sapore Fidelio	15	1.5
Mixed Spice	30	3
Sultanas	250	25
Currants	200	20
Ingredients total	2370
Decoration
Soft Flour	300
Water	320
Vegetable Oil	50
Modified Wheat Starch	10
Decoration total	680
Decoration after baking
Sunset Glaze	1000
Fine Caster Sugar	800
Decoration after baking total	1800

Before baking, cross mix recipe: Soft flour 300g, water +/- 320g, vegetable oil 50g, modified wheat starch 10g.
Once baked, finish with a mix of 1Litre Sunset Glaze with 800g of fine caster sugar.

Soak the dry fruit over night in cool water.
Back mix on slow speed the spice, Sapore Fidelio and fruit. Add inclusions once dough has developed.
For Chocolate Hot Cross Buns, replace sultanas and currants with 450g Belcolade Noir Selection.
For the Chocolate cross mix, take out 100g of the flour and add 100g of cocoa powder.

Complexity level:

Mixing:	4 minutes slow then +/- 5 minutes fast.
Dough Temperature:	27°C
Bulk Fermentation:	10 minutes.
Scale:	2100g / 30pcs.
Intermediate Proof:	10 minutes.
Make Up:	70g
Final Fermentation:	+/- 45 minutes at 34°C 85% RH
Decoration before baking:	Pipe a cross on top of the buns.
Oven Temperature:	210°C
Baking Time:	+/- 18 minutes

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