Spice Bun (Hot Cross Bun)
Product Code: OK925
Lightly sweetened papaya cubes and plump raisins combine to give these popular buns their distinctive flavor and texture. A traditional Easter offering easily recognized by a “cross” on top, they’ve become so popular they can now be found year-round. Made with simple ingredients like enriched white flour, spices and canola oil. Ideal toasted or with jam or compote on the side. Trans fat free. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Papaya Cube (Papaya, Glucose, Glucose-Fructose, Sodium Benzoate, Citric Acid, Allura Red, Tartrazine, Brilliant Blue FCF), Raisins (Raisins, Sunflower Oil), Yeast, Sugar, Canola Oil, Wheat Gluten, Salt, Spices, Improver (Enriched Wheat Flour, Diacetyl Tartaric Acid Esters of Monoglycerides, Ascorbic Acid, Amylase, Xylanase), Soy Lecithin, Liquid Spice (Natural Flavor, Alcohol, Propylene Glycol)
|Nutritional Facts||Amounts Per 1 Bun Baked (57g)||% Daily Value|
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. Cover rack and put in retarder or cooler overnight to thaw.
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
Bake Hot X Buns 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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