Miso Custard and White Chocolate Hot Cross Buns

Miso Caramel

1. Combine sugar and water in a pot and heat over medium heat until the sugar dissolves. Continue cooking until the syrup turns a light golden color.

2. Whisk in miso paste over heat until smooth, then remove from heat and transfer to a heatproof bowl to cool.

RAP Custard

1. Add cold water and Mauri RAP custard mix to mixing bowl.

2. Blend on low speed for 1 minute and scrape down.

3. With a whisk, mix for 5 minutes on high speed.

4. Set aside for 15 minutes.

Miso Custard

1. Whisk cooled miso caramel and RAP custard together until smooth and fully Cool in the refrigerator.

Hot Cross Buns

1. Place Mauri bun bread mix, yeast and water in spiral 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.

2. Once dough has developed, mix in white chocolate on slow speed for 2 minutes or until evenly distributed.

3. Scale buns into 80g

4. Intermediate proof for 10

5. Mould by hand or as per manufacturer's recommended settings through

6. Tray up buns, ensuring buns are placed in straight rows to allow for easier

7. Proof for 45-50 minutes at 85% humidity, 37°C.

8. Make up Mauri Cross Mix and apply to the buns

9. Bake at 210°C for 18-20 minutes or until golden

10. Remove from oven and brush immediately with sugar wash and place on cooling

Assembly

1. Once the buns have cooled completely, use a round piping nozzle to pierce the side of each bun, creating a cavity for the custard filling.

2. Remove the miso custard from the fridge and pipe it into the buns using a size 7 round nozzle, inserting it about 10mm into the bun and pulling it down while