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Hot cross buns #2
Zutaten für	Menge anpassen
die Zutaten:
5 x ca. 30 g	Yeast Baker 2 Lb
15 x ca. 450 g	Sweet Dough Mix #10
4 1/2 x ca. 450 g	Raisins #10
1 x ca. 30 g	Cinnamon Ground 1 Lb Cn
1/4 x ca. 30 g	Cloves; ground cloves
1/4 x ca. 30 g	Nutmeg ground
die Zubereitung:
1. Use Sweet Dough Mix And Active Dry Yeast. Add Raisins, Grated Lemon Rind, And Nutmeg. Prepare Dough According To Instructions On Container. 2. Punch: Divide Dough Int 3 To 4LB Pieces; Shape Each Piece Into A Smooth Ball; Let Rest 10 To 20 Minutes. 3. Make Up : Roll Each Piece Into A Long Rope Of Uniform Diameter. Cut Rope Into Pieces About 1 Inch Thick, Weighing 150 Oz Each. Shape Into Balls By Rolling With Circular Motion On Work Table. 4. Place In Greased Pans In Rows 6 By 9. Brush With Egg Wash (Recipe No.D-55). 5. Proof: At 90 F. To 100 F Until Almost Double In Size. Cut A Cross On Top Of Each Bun. Finish Proof Until Double In Size. 6. Bake: 18 To 20 Minutes Or Until Done. 7. Brush With Hot Syrup Glaze (Recipe No. 45-2), Immediately After Removal From Oven. 8. When Cool, Drizzle Vanilla Glaze ( Recipe No D-46) Or Rum Glaze Recip E (No. D-46-12) Over Each Bun.

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