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Ingredients

1.5kg
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250g
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75g
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750g
Water
150g
Stem ginger chopped
350g
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Macphie Crossing Mix - delisted

Method

Mix Mella Brioche, cocoa powder, yeast and water for 2+10 minutes

Dough temperature: 27-28⁰C

Add ginger 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

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