the Custom Loaf - Breville
the Custom Loaf - Breville
the Custom Loaf - Breville
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dOUGH - HOT CROSS BUNS<br />
BREAd NAME Hot Cross Buns<br />
SETTING dough-Bread<br />
PAddLE Collapsible<br />
INGREdIENTS<br />
Water 340ml<br />
Oil 2 tablespoons<br />
Salt 2 teaspoons<br />
Brown sugar 3 tablespoons<br />
Bread flour 600g/ 4 cups<br />
Milk powder 3 tablespoons<br />
Ground mixed spice 1 tablespoon<br />
Ground cinnamon 1 tablespoon<br />
Tandaco yeast 2¼ teaspoons<br />
Add TO THE AUTOMATIC FRUIT ANd NUT dISPENSER<br />
Sultanas 1¼ cups<br />
Mixed peel or dried apricots, chopped<br />
BATTER FOR 'CROSSES'<br />
¼ cup<br />
Water 2 tablespoons<br />
Plain flour 40g/ ¼ cup<br />
Handshaping procedure<br />
1. Divide dough into 18 pieces and shape into rounds. Place rounds<br />
close toge<strong>the</strong>r on a lightly greased baking tray.<br />
2. Cover loosely with lightly greased plastic wrap and leave to stand in<br />
a warm area for 20 minutes or until doubled in size.<br />
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon into<br />
a piping bag fitted with a small piping nozzle.<br />
4. Remove plastic wrap and pipe a cross onto each bun.<br />
5. Bake in preheated oven at 190°C for 15-20 minutes or until golden<br />
brown.<br />
6. Slide buns from baking tray onto a wire rack. If desired, brush HOT<br />
CROSS BUN GLAZE (recipe page 136) over hot buns. Stand 5-10<br />
minutes before serving.<br />
107
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