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
- 0.675 kg 1 lbs 8 oz kg Water
- 0.22 kg 0 lbs 8 oz kg Belcolade White Choc Chunks 10 mm
- 0.22 kg 0 lbs 8 oz kg Pistachios chopped
- 0.22 kg 0 lbs 8 oz kg Sliced Dried Sweetened Cranberries
White Chocolate, Cranberry & Pistachio Hot Cross Buns
Method
Mix Mella Brioche, yeast and water for 2+10 minutes
Dough temperature: 27-28⁰C
Add chocolate chunks, pistachios and cranberries 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
