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Corman Artisan

Baker-Pastry chef

Hot cross buns

12 buns

Brown sugar glaze

100 g Brown cassonade sugar
100 g water
1 g Cinnamon powder
star anise


200 g whole milk
550 g flour
40 g Brown cassonade sugar
10 g salt
6 g Cinnamon powder
1 g allspice
3 g nutmeg
1 g eggs
35 g Fresh yeast
50 g Butter
130 g Sourdough
85 g currants, soaked in water overnight
85 g sultanas, soaked in water overnight
85 g raisins, soaked in water overnight
70 g Candied citron


50 g flour
25 g self-raising flour
2 g salt
2 g sugar
65 g water
15 g neutral oil

Egg wash

1 g eggs
2 g whole milk
2 g salt