Ingredients
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to Add/Remove item to your Shopping List- 1.5 kg 3 lbs 5 oz kg IREKS Mella Brioche
- 0.075 kg 0 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast 1kg packet
- 0.675 kg 1 lbs 8 oz kg Water
- 0.35 kg 0 lbs 12 oz kg Mature cheddar cubed
- 0.01 kg 0 lbs 0 oz kg Garlic crushed
- Garlic butter glaze
Cheese & Garlic Hot Cross Buns
Method
Mix Mella Brioche, yeast and water for 2+10 minutes
Dough temperature: 27-28⁰C
Add cheese and garlic on slow
20 minutes bulk fermentation
Scale and proof approx. 75 minutes
Make up Crossing Mix as per instructions and then pipe onto buns
Bake at 190⁰C (375⁰F) for approx. 14 minutes
