Hot Cross Buns

Working Method


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

Tips & Tricks

  • Soak the dry fruit over night in cool water.
  • Back mix on slow speed the spice, sourdough 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.

About this recipe

Complexity level: