Traditionally eaten at Easter, this soft-spiced bun dates back to the 12th century when an Anglican monk placed the sign of the cross on the buns to honour Good Friday. Supposedly, this bun was the only thing permitted to enter the mouths of the faithful on this holy day. Apparently if shared with another person it ensures friendship.
Ingredients1000g strong white flour 560g water 50g sugar 16g salt 60g fat 30g gluten 60g yeast 500g mixed dried vine fruits 7g liquid bun spice |
MethodMixing spiral for 2 mins slow, then 6-8 mins fast. Dough temperature of 25-27℃. Bulk ferment for 5 mins then scale at 70g. Intermediate proof for 5 mins then roll through roll plant at weight required. Final ferment for 60-80 mins +/- proof. Pipe cross then spray with Sunset Glaze. Bake in oven at 230℃ with no steam for 12 mins approx. |
Tips and tricksMix spice in with the fruit to soak before adding to the dough. Mixing the dough first before adding these will make the dough oxidise better and will prove faster than having the spice added to the dough at the beginning. |
Recipe courtesy of Puratos
