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Soak fruits in warm water
Calculate sufficient dough to produce 30 x 75 gm Hot Cross buns
FDT 28°C
Method: A.D.D. - Fruits are added when dough is clear (by hand)
Rest for a few minutes Scale off
Hand up - as appropriate
Intermediate proof (covered)
Final mould – round Tray up - 5 X 6
Proof - 35°C; 80% RH
When buns have finished pipe crosses, using the following mix, onto buns, using a small plain piping tube

Cross mixture
Flour 250g
Water 300g
Oil 75g

Bake at 220*C for ________ Minutes
Remove from oven and glaze with bun wash while still hot
For the cross, like choux paste.
Make a panade and instead of eggs, use water for piping consistency