Ingredients
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1.5 kg 3 lbs 5 oz kg IREKS Mella Brioche
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0.075 kg 0 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
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0.75 kg 1 lbs 10 oz kg Water
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0.15 kg 0 lbs 5 oz kg IREKS Craft Malt - disc
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0.4 kg 0 lbs 14 oz kg Sugar Rolled Diced Dates
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Malt & Date Hot Cross Buns
Method
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Mix Mella Brioche, Craft Malt, yeast and water for 2+10 minutes
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Dough temperature: 27-28⁰C
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Add dates on slow
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20 minutes bulk fermentation
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Scale and proof approx. 75 minutes
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Make up Crossing Mix as per instructions and then pipe onto buns
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Bake at 190⁰C (375⁰F) for approx. 14 minutes
