500g Mauri Hot Cross Bun Mix

   15g Dried Yeast

   225ml Water

   150g Mixed Dried Fruit/or Choc Chips

   Cross Mix

   100g Plain Flour

   70g Margarine- Soften to room temperature

   100g Water

   Bun Glaze

   100g Water   100g Sugar

METHOD
1. Combine yeast , water, Bun mix in a mixer with a dough
Hook or beater on slow until combined.
2. Scrape bowl and continue to mix for a further 6 min until
dough is soft and supple.
3. Mix for 1min adding fruit slowly as mixer is running on slow
4. Divide into 100g portions- shape into a ball using a cupping
motion with your hands, place buns on a pre greased baking
tray. Leave enough room for expansion (appx 5mm)- Align the
buns straight with each other – it will make piping easy.
5. Cover the buns with a cloth or cling film, and place in a
warm spot to proof for 45-60min until the buns have expanded
and are touching together.
6. While buns are proofing, prepare Cross Mix. In a small
mixing bowl mix all ingredients together to form a smooth lump
free paste. Transfer into a piping bag with round small nozzle or
nip the end of piping bag off.
7. Once proofed – pipe cross lines over buns – then transfer into
pre heated oven 180deg and bake for 15-20min or until golden
brown
8. Brush glaze mix over buns as cooling.