Orange & Almond Hot Cross Buns offer a zesty twist on the classic. Soft, spiced buns are infused with orange zest and mixed peel, studded with almonds, creating a delightful balance of citrus and nutty flavours - perfect for Easter!
| INGREDIENTS | WEIGHT |
|---|---|
| Orange & Almond Hot Cross Buns | |
| Mauri Bun Bread Mix | 2.000kg |
| Mauri Instant Dry Yeast | 0.003kg |
| OR | |
| Mauri Compressed Yeast | 0.090kg |
| Orange Juice | 0.400kg |
| Water | 0.600kg |
| Slithered Almonds | 0.150kg |
| Mixed Peel | 0.350kg |
| Cross Mix | |
| Mauri Cross Mix | As required for crossing |
| Topping | |
| Flaked Almonds (as topping) | 0.150kg |
| Orange Sugar Wash for Glazing | |
| Orange Zest | 0.005kg |
| Sugar Wash | 0.500kg |
86002 Bun Bread Mix 12.5kg; 60695 Instant Dry Yeast 10kg (500g pack); 35874 Instant Dry Yeast 10kg (5kg pack); 10897 Compressed Yeast 12kg; 104068 Cross Mix 10kg
Yield: Makes approximately 40 buns.
Place Mauri Bun Bread Mix, yeast, water and orange juice in spiral mixer. Mix for 2 minutes on slow speed and for 5 minutes on fast or until optimum dough development to achieve a finished dough temperature of 26-28°C.
Once dough has developed, mix in mixed peel and slithered almonds on slow speed for 2 minutes or until evenly distributed.
Scale buns at 80g.
Intermediate proof for 10 minutes.
Mould by hand or as per manufacturer's recommended settings through machine.
Tray up buns in straight rows to allow for easier piping.
Proof for 45-50 minutes at 85% humidity, 37°C.
Sprinkle flaked almonds over buns.
Make up Mauri Cross Mix and apply to buns.
Bake at 210°C for 18-20 minutes or until golden brown.
Mix orange zest into sugar wash, and brush onto buns immediately. Place onto cooling racks.
