Ingredients
Dough
- 30 g fresh yeast or 2tsp dry/instant yeast
- 620 g bakers flour
- 50 g sugar
- 380 g Milk
- 1.5 tsp salt
- 1-2 tsp cinnamon
- 1-2 tsp mixed spice
- 60 g Butter
- 1 egg
- 180 g sultanas/currents/cranberries etc
Paste for Crosses
- 90 g bakers or plain flour
- 100 g water
- 1 pinch salt
- 1 tbsp olive oil
Glaze
- 2 tbsp water
- 2 tbsp sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If you're using fresh yeast: In a small bowl cream yeast with 1tsp flour & 1tsp sugar and leave until it bubbles (5-10mins).
If you're using instant yeast then skip this step.
Measure flour, sugar, salt, cinnamon, mixed spice and butter into TM Bowl and mix 5sec/sp8. Set aside.
Add milk to TM bowl and heat 2.5min/37deg/sp1 or until temperature is reached.
As long as yeast mixture has bubbled from step 1 add it into the TM bowl with the milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.If you're using instant yeast add, along with 1tsp of sugar, to the TM Bowl with the warmed milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.
Add flour mix that you set aside and the egg to the TM bowl and mix 10-15sec/sp7 or until all ingredients are combined.
With MC on weigh sultana's (or whichever dried fruit you're using) onto lid.
Knead 3mins/
"Closed lid" /
"Dough mode" . When there is about 1min to go remove MC so sultana's can fall into bowl. Help this process if necessary. Set dough mix aside in a clean bowl and cover with plastic wrap or a clean cloth and stand in a warm place until dough doubles in size. Depending on the weather this can take from 40-60mins. I put my oven on 35deg and place the bowl in there if it is not a warm day.
Preheat oven to 200degC.
Punch down dough and then knead well. You can either put it back in your TM bowl and knead 3mins/
"Closed lid" /"Dough mode" or knead well by hand for about 4mins.Divide dough into 16-20 even sized portions. Form into balls and place them close together on a greased baking dish.
Stand in a warm place to prove for 20-30mins or until buns are 1.5 times their original size.
1. Place all paste ingredients into clean TM bowl and mix 30sec/sp4.
2. Pour into piping bag and pipe crosses onto buns.
3. Bake for about 20mins or until golden brown.
1. If you like your HCB's glazed then place water and sugar into TM Bowl and cook 2mins/100deg/sp4.
2. Brush buns with hot sugar syrup while still warm.
Dough
Paste for Crosses
Glaze
Tip
This recipe is a bit more complex than some recipes but it really is worth the effort. Actual time spent at your Thermomix is quite minimal, most of the preparation time is rising time for the dough.
Please note that this is supposed to be quite a wet/sticky dough. If you find it too sticky then you can add a bit more flour until you're happy with the texture, just be carefult that you don't add too much. To make the handling of the dough into rolls easier I like to oil my bench and my hands a little.
Notes on YeastFresh yeast is worth sourcing as it makes a big difference to the end result. Fresh yeast can be broken into pieces and stored in an air tight container in the freezer. You will know that your yeast is still active when you add the flour and sugar in the first step. If it doesn't bubble then you'll know that you need to buy new yeast.
VariationsYou can add all sorts of things to the basic dough depending on what you like. Sultana's, currents, cranberries are lovely but so are milk or white chocolate chips, caramel pieces etc. Let your imagination guide you.
Want to make them the day before? Try this... If you want them ready early in the morning you can make them the day before and then just bake them for 12minutes. Then take them out, let them cool, store in an airtight container over night. Then in the morning preheat your oven to 200deg again and then bake them for the last 8 minutes. This way you can do 99% of the work the day before but still enjoy lovely fresh HCB's first thing in the morning (and maybe even enjoy a sleep in too!!).
Or if you have a bit more time in the morning you can do the first prove as a slow prove in the fridge over night. Follow the steps to knead the dough and then put it in a bowl and set aside to prove. At this stage cover the bowl with plastic wrap and put it in the fridge. In the morning pull it out of the fridge. If you have time it's worth letting it sit on the bench for a bit to come to room temperature. I've done both methods and think I get a slightly better result if I put it on the bench for a little while first. Now divide into portions, roll and let prove until they are 1.5 times the size then bake.
Special Thanks: A very special thanks must go to my wonderful aunt Barbara who has been making the non-thermie version of this recipe for over 30 years. I believe she got the recipe from a 1981 Womans Weekly. I converted the recipe and altered it slightly by adding more spices and fruit. She has been making these for our annual family "bun fight" for as long as I can remember and this day is looked forward to by our whole extended family every year.
Thermomix Model
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Recipe is created forTM 31
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
AMAZING! This was my first time making HCB but this recipe was perfect so light and fluffy. Proving took longer than expected even in a warm oven but the result was worth it. I made them DF with nuttelex and oat milk.
Loved these - so did the family. I did the part bake the night befor and they were amazing. Worth having the glaze too. Thanks for sharing.
Delicious!!! Definitely worth the time taken. Next time I will try the overnight prove for an Easter breakfast.
I made these today and they were so easy and fail-proof! This will be my new go to recipe. I've tried many that were fails.
I Made the following changes -
- Combo of sultanas, cranberries & currents (160g)
- soaked the fruit in freshly squeezed orange juice of 1x orange. Brought to the boil then added fruit and left approx 30mins, then drained.
- used brown sugar instead of regular.
- changed the spices to the following for a more intense flavour to: 2.5 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp Allspice, - 1/2 tsp ground ginger, 1/4 tsp ground nutmeg.
- extra tablespoon of flour as the fruit was a bit wet.
They turned out perfect!!
Next time I will also try adding 1x zest of lemon and 1x zest of orange (was meant to but forgot and left on the bench!!).
So soft and fluffy!
Thank you!
Fabulous Hot cross buns
have made these HCB's a couple of times now and they are nice and fluffy.
I do add a little more flour as the dough is very sticky to handle. And also used dry yeast.
I will make the cross mixture thicker next time so you don't get a wide cross.
and I also added more spice. recipe is easy to follow..it's well written..Thank you
cobie
Great recipe and just like the buns from a gourmet baker.
Minor Amendments:
The quantity of spice was increased (as per recommendations) to 3 tsp cinnamon and 2 tsp mixed spice.
The sultanas were soaked in boiling water (as per recommendations) the night before and once at room temp, I put it in the fridge to make the next day. The drained plump sultanas are coated with just enough flour so it is lightly coated as to not impact the stickiness of the main dough then hand mixed in.
All other steps were followed as is including using the recommended 2 tsp of instant yeast to get very fluffy buns.
Tips: The only other tip is to make the crosses "just before piping" as it thickens if you make it too early. Each buns is about 95g with the soaked sultans to get 15 buns. The glaze was done in the microwave at 1.5 mins until a bit thickened.
I made these yesterday and the only variation was I used hot apricot jam mixed with a bit of water for the glaze. Next time I would definitely use at least 2 teaspoons each of mixed spice and cinnamon. Maybe even a bit more but they were still lovely.
if you measure the dough as you go and use about 90gms you will get 16 good size buns.
I made these for the first time on Good Friday 2020, and they were amazing! just like store bought buns! Thanks for the recipe! Xxx