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FERNA EASTER HOT CROSS BUNS
BUNS
| Ingredients |
Quantity |
| Bread flour |
1000 grams |
| Bread Improver |
6 grams |
| FERNA IODIZED SALT |
30 grams |
| Skim Milk Powder |
2 grams |
| Refined Sugar |
50 grams |
| FERNA EAGLE INSTANT DRY YEAST |
25 grams |
| Water |
+/-550 grams |
| Shortening |
30 grams |
| Ground Cinnamon |
6 grams |
| Ground Nutmeg |
2 grams |
| Ground Cloves |
2 grams |
| Mixed Dry Fruits (Raisins,
Pitted dates) |
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PROCEDURE
1. Place all sifted dry ingredients except the
spices and mixed dry fruits into mixer and add
water. Mix for 3 minutes on slow speed and then
on medium speed for 6 to 7 minutes.
2. Mix ground cinnamon, ground nutmeg and ground
clover into the dough until well dispersed.
3. Lastly add the mixed the dry fruits.
4. Let the dough stand for 10 minutes and scale
60-grams-pieces.
5. Mould round and proof on baking pans. For
+/- 45 minutes (depending on the temperature)
6. Then pipe crosses buns and bake at 350 F
(200 C) for 10-12 minutes.
7. Brush with sugar glaze immediately after
baking.
CROSSES
| Ingredients |
Quantity |
| Cornstarch |
120 grams |
| Bread Flour |
75 grams |
| Oil |
30 grams |
| FERNA BAKING POWDER |
1 gram |
| Water |
+/-175 grams |
1.Combine all ingredients. Mix to a smooth
bottles.
Glaze:
| Ingredients |
Quantity |
| Water |
200 grams |
| Refined Sugar |
300 grams |
| CMC |
2 grams |
1. Blend CMC into the Sugar. Add water and
bring to a boil.
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