Ingredients
750g
Water
150g
IREKS Craft Malt - disc
Macphie Crossing Mix - delisted
Method
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
