Ingredients
750g
Water
150g
Stem ginger chopped
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
