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Hot Cross Buns
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 026 00
HOT CROSS BUNS
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
147 cal
28 g
5g
3g
0 mg
270 mg
17 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
2-1/4 oz
1/4 cup 1-2/3 tbsp
WATER,WARM
3-1/8 lbs
1 qts 2 cup
SWEET DOUGH MIX
7-1/2 lbs
1 gal 2-7/8 qts
RAISINS
2-1/4 lbs
1 qts 3 cup
CINNAMON,GROUND
1/2 oz
2 tbsp
<1/16th oz
<1/16th tsp
CLOVES,GROUND
NUTMEG,GROUND
<1/16th oz
<1/16th tsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Add Sweet Dough Mix, raisins, cinnamon, cloves, and nutmeg.
3 Using dough hook, mix at low speed until water is absorbed. Mix at medium speed until dough is developed and cleans the bowl.
Dough temperature should be 78 F. to 82 F.
4 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 to 2 hours or until double in bulk.
5 PUNCH: Divide dough into 8-2 pound pieces on lightly floured work surface; shape each piece into a smooth ball. Let rest 10 to
20 minutes.
6 MAKE-UP: Roll each piece into a long rope of uniform diameter. Cut rope into pieces about 1 inch thick, weighing 1-1/2 ounces
each. Shape into balls by rolling with circular motion on work surface.
7 Lightly spray pans with non-stick cooking spray. Place on pans in rows 6 by 9. Prepare 1/8 recipe Egg Wash, Recipe
No. D 017 00. Brush buns in each pan with wash.
8 PROOF: At 90 F. to 100 F. about 45 minutes or until almost double in bulk.
9 BAKE: 30 minutes at 400 F. or until lightly browned. If convection oven is used, bake at 350 F. for 10 minutes on high fan, closed
vent.
10 Prepare 1/8 recipe Syrup Glaze, Recipe No. D 045 00 per 100 servings. Brush buns in each pan with 1/4 cup hot glaze
immediately after removal from oven.
11 When cool, prepare 1/8 recipe Decorator's Frosting, Recipe No. G 007 00 per 100 servings. Frost each bun with frosting in a cross
design using a pastry bag with a small plain tip.
Notes
1 In Step 2, 1 tbsp lemon flavoring may be added per 100 servings.



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Hot Cross Buns

Yield: 100 Portion: 1 Each
Calories: 147 cal
Carbohydrates: 28 g
Protein: 5g
Fat: 3g
Cholesterol: 0 mg
Sodium: 270 mg
Calcium: 17 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 2-1/4 oz 1/4 cup 1-2/3 tbsp
WATER,WARM 3-1/8 lbs 1 qts 2 cup
SWEET DOUGH MIX 7-1/2 lbs 1 gal 2-7/8 qts
RAISINS 2-1/4 lbs 1 qts 3 cup
CINNAMON,GROUND 1/2 oz 2 tbsp
CLOVES,GROUND <1/16th oz <1/16th tsp
NUTMEG,GROUND <1/16th oz <1/16th tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Add Sweet Dough Mix, raisins, cinnamon, cloves, and nutmeg.
3 Using dough hook, mix at low speed until water is absorbed. Mix at medium speed until dough is developed and cleans the bowl.
Dough temperature should be 78 F. to 82 F.
4 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 to 2 hours or until double in bulk.
5 PUNCH: Divide dough into 8-2 pound pieces on lightly floured work surface; shape each piece into a smooth ball. Let rest 10 to
20 minutes.
6 MAKE-UP: Roll each piece into a long rope of uniform diameter. Cut rope into pieces about 1 inch thick, weighing 1-1/2 ounces
each. Shape into balls by rolling with circular motion on work surface.
7 Lightly spray pans with non-stick cooking spray. Place on pans in rows 6 by 9. Prepare 1/8 recipe Egg Wash, Recipe
No. D 017 00. Brush buns in each pan with wash.
8 PROOF: At 90 F. to 100 F. about 45 minutes or until almost double in bulk.
9 BAKE: 30 minutes at 400 F. or until lightly browned. If convection oven is used, bake at 350 F. for 10 minutes on high fan, closed
vent.
10 Prepare 1/8 recipe Syrup Glaze, Recipe No. D 045 00 per 100 servings. Brush buns in each pan with 1/4 cup hot glaze
immediately after removal from oven.
11 When cool, prepare 1/8 recipe Decorator's Frosting, Recipe No. G 007 00 per 100 servings. Frost each bun with frosting in a cross
design using a pastry bag with a small plain tip.
Notes
1 In Step 2, 1 tbsp lemon flavoring may be added per 100 servings.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/hot_cross_buns.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence