Breville the Custom Loaf BBM800 Instruction Book page 101

dOUGH - HOT CROSS BUNS
BREAd NAME
SETTING
PAddLE
INGREdIENTS
Water
Oil
Salt
Brown sugar
Bread flour
Milk powder
Ground mixed spice
Ground cinnamon
Yeast: Active Dry
Add TO THE AUTOMATIC FRUIT ANd NUT dISPENSER
Sultanas
Mixed peel or dried apricots, chopped
(optional)
BATTER FOR 'CROSSES'
Water
Plain flour
100
Hot Cross Buns
dough
Collapsible
340ml
2 tablespoons
2 teaspoons
3 tablespoons
600g/ 4 cups
3 tablespoons
1 tablespoon
1 tablespoon
2¼ teaspoons
1¼ cups
¼ cup
2 tablespoons
40g/ ¼ cup
Handshaping procedure
1. Divide dough into 18 pieces and shape into rounds. Place rounds
close together on a lightly greased baking tray.
2. Cover loosely with lightly greased plastic wrap and leave to stand in
a warm area for 20 minutes or until doubled in size.
3. Blend "Cross" batter ingredients to make a smooth batter. Spoon into
a piping bag fitted with a small piping nozzle.
4. Remove plastic wrap and pipe a cross onto each bun.
5. Bake in preheated oven at 190°C for 15-20 minutes or until golden
brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush HOT
CROSS BUN GLAZE on page 121 over hot buns. Stand 5-10 minutes
before serving.