Ingredients
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to Add/Remove item to your Shopping List- 1.5 kg 3 lbs 5 oz kg IREKS Mella Brioche
- 0.25 kg 0 lbs 9 oz kg Cocoa Powder 10-12% 5kg
- 0.075 kg 0 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.75 kg 1 lbs 10 oz kg Water
- 0.15 kg 0 lbs 5 oz kg Stem ginger chopped
- 0.35 kg 0 lbs 12 oz kg Dried Whole Cranberries
Chocolate Ginger & Cranberry Hot Cross Buns
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
