Not Cross Buns
Alejandro Luna, Sonoma Bakery
Ingredients
864g Bread Flour
17g Milk Power Full Cream
70g Brown Sugar
10g Salt (fine)
23g Instant Dry Yeast
41g Whole Eggs
318g Water
314g Tangzhong
28g Mixed Spices
218g Raisins (Soaked)
218g Dried Cranberries
121g Dried Currants
74g Apricots Diced Dried
34g Orange Peel Candied
Makes approx. 30 buns (80g each)
Chef’s tip
Throw away your measuring cups! All ingredients should be weighed out on a digital kitchen scale.
Method
1. Combine all of the ingredients with the exception of the spices and dried fruit in the bowl of your stand mixer, fitted with the dough hook. Mix for 4 minutes on slow speed until all ingredients come together and then increase to a medium to high speed for an additional 10-12 minutes or until your dough is well developed and smooth.
2. At this point, add in your spices and dried fruit and mix until well incorporated into the dough.
3. Remove the bowl from the mixer and cover with a towel and allow to rest for 30 minutes at room temperature.
4. Once rested, pour dough onto a floured bench and using a small-scale portion your dough into 80g. portions.
5. Place them onto a baking tray lined with baking paper. Make sure they are close together yet not touching each other. Cover them with a towel and allow them to proof in a warm area of your kitchen until the have double in volume.
6. Pipe your cross over the top and bake at 185°C for 19-22 minutes in a fan forced oven.
7. When they come out of the oven and while they are still hot, brush with a flavoured syrup of your preference.
Pick up these ingredients from Carriageworks Farmers Market and try the recipe for yourself! We’re open every Saturday from 8am – 1pm.