Hot cross buns.
Ingredients/ lbs.-oz./ method
Milk, warmed to 100·F. 14 lbs.-12 oz.
Yeast, cake 1 lb. 12 oz.
Place in 60-qt. mixing bowl. Stir until yeast is dissolved.
Sugar 5 lbs. 8-oz.
Salt 8 oz.
Eggs 5 lbs. 4 oz.
Add to above mixture. Using a dough hook, mix at 1st speed until sugar and salt are dissolved.
Butter 3 lbs.
All-purpose, unbleached, flour 28 lbs.
High protein flour 4 lbs.
Nutmeg 1 oz.
Cloves 1/3 oz.
Add to above and mix at 1 st speed until combined. Knead dough on 2nd speed for 20 minutes.
Dried fruit mix Raisins
Add to above mixture, mix at 1 st speed until fruit is incorporated.
Instant pastry cream (powder) 3 lbs. 8 oz.
Milk 8 lbs.
Blend together and let sit at least 20 minutes until set.
Instructions: Divide dough into 12 pieces, about 6 Ibs. 8 ozs. each, and let rest about 30 minutes. Flour dough and shape into buns on a divider-rounder using No. 6 setting—do not flour the plate. Place about 35 buns to a sheet pan. Proof for 30 minutes and brush dough with egg wash. Top with pastry cream in form of cross and bake at 340·F. for 30 minutes. Yields about 35 dozen buns.
Note: You can pan and freeze buns until needed. Also, you can make the pastry cream one day in advance.
