Hot Cross Buns D.Breads and Sweet Doughs No.026
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|Yield: 100 Portions Each Portion: 2 Rolls|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 8OZ| 1.50 Cup | 1. Sprinkle yeast over water. DO |
|Warm Water | 1LB 8OZ| 3.00 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes. |
| | | | Stir. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 2LB 6OZ| 4.75 Cup | 2. Mix water, eggs, raisins,lemon |
|Eggs, Large, Brown, | 1LB 12OZ| 3.50 Cup | rind, sugar, salt, nutmeg, and |
|Fresh | | | shortening in mixer bowl at |
|Raisins | 2LB | 1.50 Qrt | medium speed until eggs and |
|Lemon Rind | 1OZ| 0.33 Cup | sugar are blended. |
|Sugar, Extra Fine Gr| 1LB 12OZ| 1.00 Qrt | 3. Add yeast solution; mix at |
|anulated | | | medium speed until blended. |
|Salt | 3OZ| 4.67 Tbsp| |
|Nutmeg, Ground | | 1.00 Tbsp| |
|Shortening, Emulsifi| 1LB 10OZ| 3.75 Cup | |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 10LB | 2.50 Gal | 4. Combine flour and milk; add to |
|Milk, Non Fat, Dry, | 6OZ| 1.25 Cup | mixture in miixer bowl. Using |
|Milk Powder | | | dough hook, mix at low speed 1 |
| | | | min or till all flour mixture |
| | | | is incorporated into liquid. |
| | | | 5. Continue mixing at med. speed |
| | | | 10 minutes or until dough is |
| | | | smooth and elastic. Dough |
| | | | temp. should be 78 to 82 'F. |
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NOTE: 1. In Step 2, 1 oz (2 tbsp) lemon flavoring may be substituted
for grated lemon rind.
VARIATION
1. HOT CROSS BUNS (SWEET DOUGH MIX): Omit Steps 1 through 4.
Use 15 lb or 3 1/3 cn Sweet Dough Mix and 5 oz (1 cup)
active dry yeast. Add raisins, grated lemon rind, and
nutmeg from Step 2 to mix. Prepare dough according to
instructions on container. Follow Steps 5 thru 11.