Ingredients
Dough
- 250 grams Milk
- 15 grams Yeast
- 1 teaspoon bread improver
- 500 grams bakers flour, (00)
- 70 grams Butter
- 2 teaspoons salt
- 45 grams castor sugar
- 1 egg
- 1 1/2 teaspoons cinnamon ground
- 1 1/2 teaspoons nutmeg ground
- 1/2 teaspoon clove ground
- 170 grams sultanas
Syrup
- 100ml water
- 3 tablespoons sugar
Finishing Touches
- 100ml water
- 3 tablespoons castor sugar
Cross - Optional
- 80 grams bakers flour, (00)
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 100 grams water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put milk in bowl 1 min / 90 deg / speed 1
Place the yeast, bread improver, flour and butter into the bowl
10 sec / speed 4
Scrape bowl with spatula
Add the salt, sugar, egg and spices to bowl
7 sec / speed 7
Add Sultanas 30 sec /
"Counter-clockwise operation" 
"Gentle stir setting" Kneed the Mixture 3 min /
"Dough mode" KneedTransfer to a bowl, cover in gladwrap and place in a warm place to prove for approx 1 hr (until doubled in size)
Pre-Heat Oven to 185 degrees Fan Forced
Knock Dough into 15 small rolls, placing them on a lined tray.
Place them close but not touching, you should get 3 rows of 5
Leave them to prove in a warm place for 20 min.
Lighty beat an egg.
Once the rolls have finished proofing, score the top with a knife in one singe indent across the top of all rolls.
Brush rolls with egg mixture.
Bake for 12-15 minutes
Add water and sugar to bowl
2 min / 100 deg / speed 4
When your buns become nice and golden, take them out of the oven.
While still hot -
Brush with melted butter.
Use a spoon and drizzle syrup over buns
ENJOY warm or use within 24 - 36 hours.
IF YOU WANT HOT CROSS BUNS DO THIS BEFORE YOU BRUSH WITH EGG MIXTURE
Add all ingredients in bowl
30 sec / speed 4
Place in a piping bag and pipe crosses onto the buns
Brush buns with egg mixture
Dough
Syrup
Finishing Touches
Cross - Optional
Tip
STORE IN AN AIRTIGHT CONTAINER
CONSUME WITHIN 24 - 36 HOURS
TO WARM UP AND ENJOY WITH MELTED BUTTER - ZAP IN THE MICROWAVE FOR 20 SECONDS
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Cross mixture too sloppy. Could not do egg glaze as a consequence over crossed buns.
Made these yesterday, spectacular!
Ginny Fisher
crazyratlady@me.com
Thermomix Consultant - Wahroonga NSW
Delicious!! Thanks for the recipe.
What is bread improver and is it necessary?
These were yummy - we could hardly wait for them to cool down a bit, they smelt so divine! I didn't have enough sultanas, so I made up the weight with currants. I also didn't have any bread improver but they turned out fine. What is the purpose of bread improver anyway?
Thanks AliviaD
I use Lowan Whole Foods Instantly Dried Premium Bakes Yeast that I keep in the freezer
This was really easy and they were super yummy, but mine seemed dense was hoping for soft fluffy ones like the shop bought ones not sure what went wrong?
Im also curious as to whether this is fresh or dried yeast?
Is this fresh yeast or dried yeast?