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Choc Ginger Cranberry


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Chocolate Ginger & Cranberry Hot Cross Buns

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  • 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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UK & Ireland