Bakers Journal

Ingredients:
Bread Flour
4.540kg

Soya flour
510g

Canolia oil
510g

Salt
70g

Caramel colour (optional)
28g

Bun spice
85g

Dough conditioner
56g

Fresh yeast
285g

Water
3.180kg

Fruit Mix

Raisins
1.360kg

Currants
680g

Thompson raisins
454g

Orange/lemon blend
227g

Piping mixture

Pastry flour
570g

Water
454g

Canola oil
56g

Salt
14g

Recipes > Breads
No Sugar Added Hot Buns

Yield: 150 buns

Directions

1. Place the first nine ingredients into the mix bowl.
2. Blend two minutes on slow speed, then eight minutes on fast speed; add fruit in the last minute of mixing.
3. Bench time is 30 minutes, scale at 2.75oz (72g), then proof for 55-65 minutes at 105 F.
4. Pipe crosses on buns just prior to going into oven.
5. Bake for 30-35 minutes at 350 F to 365 F.
6. Glaze buns with a simple syrup of 10 per cent egg as they come out of the oven to give the buns a dry to the touch glaze.

P.S. Bun spice is mix of nutmeg, cinammon, cloves and ginger.

This recipe comes courtest of Brian Hinton of Lakeview Bakery in Calgary. Hinton says a good proportion of quality fruit will set these apart from their competition. He also suggests washing and straining the fruit one day ahead.