Raisin and Currant Bun Product Image

Raisin and Currant Bun

Product Code: OK1125

Raisin, currants, and spice make up this traditional fruit bun. This bun can be topped with a piped cross as a traditional Hot Cross Bun, or baked without a cross for a scrumptious everyday fruit bun. Trans fat free and sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Yeast, Raisins (Raisins, Sunflower Oil), Currants, Sugar, Canola Oil, Wheat Gluten, Salt, Spices, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase), Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids)

Nutritional Facts Amounts Per 1 Bun (65g) % Daily Value
Calories 180
Fat
Saturated
+ Trans
2.5g
0g
0g
3%

0%
Carbohydrate 32g
Fibre 2g 7%
Sugars 10g 10%
Protein 6g
Cholesterol 0mg
Sodium 240mg 10%
Potassium 75mg 1%
Calcium 20mg 1%
Iron 1.75mg 10%

1. Breakout & Thaw

Break product out onto flat baking pans lined with parchment paper. Be sure to spay metal edge of pan with spray so buns don’t stick to edge of pan. Space 48 buns (6 x 8) on baking sheet. Remember to keep belt mark of bun down (See picture #1). Cover rack and put in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder, remove plastic cover and put back into proofer or keep plastic cover on if floor proofing product until space is available in proofer. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes. After proof, just before going into oven, pipe crossing on buns

TOPPING: White Bavarian Cream or Hot X Piping Mix

3. Bake Time

SCORING: None

Bake for 18 – 25 minutes at 350 – 380˚F.

OPTIONAL TOPPING: When bake cycle is complete, while buns are hot, top with an apricot glaze or other clear glaze. Let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

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VIDEO

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