Pistachio Hot Cross Bun

Hot Cross Buns

1. Place Mauri Bun Bread Mix, yeast and water in a 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.

2. Once dough has developed, scale buns into 80g pieces.

3. Intermediate proof for 10 minutes.

4. Mould by hand or using the manufacturer's recommended machine settings.

5. Tray up buns in straight rows to allow for easier piping.

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

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

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

9. Remove from the oven, brush immediately with the sugar wash, and transfer to cooling racks.

10. Sprinkle crushed pistachios over hot buns to adhere to the glaze.

Pistachio Custard

1. Add cold water and Mauri RAP Instant Custard Mix to a 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.

5. Whisk in pistachio spread.

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. Pipe the custard into the buns using a size 7 round nozzle, inserting it about 10mm into the bun and pulling it down while filling.