Ingredients
Bec's Table 1 hour Hot Cross Buns
For the Dough
- 15 g active dry yeast
- 260 g full cream milk
- 70 g Butter, cut into small cubes
- 45 g caster sugar
- 1 egg
- 2 tsp flaked salt, or 1 tsp fine salt
- 500 g plain flour
- 2 tsp cinnamon
- 2 tsp mixed spice
- 1 tsp Nutmeg
- 180 g mixed dried fruit, Wash fruit and soak in boiling water to plump up first then drain well
For the Cross Mix
- 30 g cornflour
- 1 tsp caster sugar
- 2 tablespoons plain flour
- 1.5 tablespoons water, add a tsp at a time to get the right consistency
For the Gaze
- 125 gram caster sugar
- 2 tablespoons water
- 2 tablespoons apricot jam, sieved
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Weigh the small cold cubes of butter into the TM bowl and melt 2min/50°c/speed 1, then remove from the bowl and set aside
- Without cleaning your bowl add your milk to the TM bowl and set for 1.5 min/50°c/sp2. When the time is up, the 50°c light should not be on; if it is wait until it turns off, and remove the lid for a few seconds till the light goes off. We're looking for the time to be just under 50°c for the yeast to develop fast.
- Then pop the lid back on, set to stir for 2 seconds/speed 2, then proceed to add the yeast (making sure to miss the blades) and set for another 5 seconds/speed 2.
- Add back the melted butter and sugar and mix for 5 seconds/speed 2.5 just to combine.
- Allow to stand for 5 minutes with the lid on and MC in place.
- In the meantime, gather and weigh the remainder of your ingredients (except for the fruit, which should be soaking). Add the remainder of the ingredients except for the fruit into the TM bowl, and mix for 5 seconds/speed 5 scrape down and repeat until everything is combined.
- Set to knead for 3 minutes.
- When the kneading has stopped add the fruit and set on reverse speed for 6 seconds/speed 5 to fold in. (Go on, do it, the fruit will be fine 🤣) Turn onto a lightly floured surface; Divide into 80 g pieces, then roll and shape as shown in bake club.
- Set onto a lined baking sheet, so they just touch each other. Cover with Clingfilm but not too tight so they can’t grow and leave to rest till doubled in size; depending on the temperature, it will take between 15 - 20 mins. Set the oven to 200°C fan. Once the buns have doubled in size, prepare the Cross Mixture.
- In the meantime, make your cross mixture. Mix all the ingredients to form a paste. When mixing, the texture should be loose enough to move gently like lava but not runny.
Mix all ingredients and pour them into a piping bag with the appropriate piping tube. This mix needs to be pipeable but not runny at all. - Set the oven to 220° c (200°c Fan). Once the buns have doubled in size, draw the cross, then bake until golden brown. Depending on your oven, you may want to rotate the tray ½ way through. Remove from the tray onto a wire rack to cool.
- Pipe the crosses on top of the buns just before going into the oven, not before they're proved or they'll look a bit rough.
- Place in a saucepan on the stove, stir until rolling boil and cook until the sugar has melted. Set aside till the buns come out of the oven, then paint on the buns while still hot straight from the oven.
- Of course, you can do this in your Thermomix, but mine is usually in the dishwasher about now. 🤣🤣
Thermomix Method For The Dough
Cross Mixture Method
Glaze Syrup Method
Tip
Bec's Tips: Choose the method you want to use, then read the instructions before you start. The faster you can make these (up to the proving stage), the faster they will prove. We're relying on the dough still being warm. And don't forget to cover them loosely with Clingfilm while they're proving it will help them rise quickly.
Don't put them in the oven until they've doubled in size, and they'll be perfect.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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.
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