skip to main content


Malt And Date


Click Shopping List key to Add/Remove item to your Shopping List

Malt & Date Hot Cross Buns

Email Recipe         Download Recipe         Print Recipe


  • Mix Mella Brioche, Craft Malt, yeast and water for 2+10 minutes 

  • Dough temperature: 27-28⁰C

  • Add dates 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

Delivery across
UK & Ireland