Choc Chip Chai Hot Cross Buns

Baking - sweet

Preparation time

0min

Total time

0min

Portion

12 portion(s)

Level

easy

TM 5

by Courtneys Thermoventure

published: 2017/04/15

changed: 2017/04/17

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Ingredients

CHAI INFUSED MILK

1 heaped tablespoon T2 Choc Chip Chai Tea leaves, Or any brand of Chai Tea
250 grams full cream milk

DOUGH

250 grams Chai inflused milk, (reserved milk may require topping up with milk to 250g)
1 tablespoon Dry instant yeast
70 grams Butter, softened
1 --- egg
500 grams bakers flour
2 teaspoons salt
50 grams caster sugar
250 grams chocolate chips

PIPING

80 grams plain flour
100 grams water

SYRUP

2 tablespoons water
2 tablespoons sugar

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Recipe's preparation

Chai Infused Milk

Add tea leaves and milk to bowl and heat for 10 minutes/90 degrees/speed 1

Strain milk into bowl and set aside to cool before continuing

Dough

Add Chai infused milk (top up to 250g) and yeast into bowl and heat for 1 minute/37 degrees/speed 1

Add flour, butter, egg, salt and sugar to bowl and mix 6 seconds/speed 6

Scrape down sides of bowl and knead for 2-3 minutes in dough mode

Place in a bowl and cover with a towel (or wrap in your ThermoMat) and keep in a warm place for around 30 minutes (until dough has doubled in size)

Preheat oven to 220 degrees and prepare baking tray (grease and line)

Once dough has proved knead the choc chips into the dough and divide into 12 equal portions and roll into your bun shape, placing close together on baking tray

Piping

Place flour and water in bowl and combine 30 seconds/speed 4

Pour into piping bag or ziplock bag with corner snipped off and pipe crosses onto your buns

Place buns into oven and bake for 10-15 minutes or until golden

Syrup

Place water and sugar into mixing bowl and cook 2 minutes/100 degrees/speed 4

Brush the syrup over the top of the warm buns and leave to cool slightly before serving

Tip

I like adding the choc chips in later so they don't melt during the proving but you could freeze the choc chips and add them after kneading
10 seconds/reverse/speed 5

Would be nice served with some cinnamon honey butter

Thermomix Model

Recipe is created for
TM 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.

Recipe's categories:

Baking Easter