Ingredients
Choc Hazelnut Hot Cross Buns
- 1/2 vanilla bean pod
- 1/2 teaspoon cloves, whole
- 1/4 Nutmeg
- 1/2 cinnamon stick
- TM Chocolate Hazelnut Spread, 1 batch
- 1 tbsp dried instant yeast
- 250 grams Milk
- 1 teaspoons salt
- 500 grams bakers flour
- 50 grams sugar
- 70 grams Butter
- 1 egg
- 70 grams Roasted Hazelnuts, (no skin)
- 70 grams Dark Chcoolate Chips, small ones- good quality chocolate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place vanilla bean, cloves, nutmeg & cinnamon into the TM bowl & chop for 1 min speed 10. (If it is not all chopped up you may need to add a tablespoon of the flour & chop it again).
Add milk and yeast into mixing bowl with the spices and heat 1 min/37deg/speed1.
Add flour, salt, butter, egg & sugar and mix 6 sec/speed 7 then knead 2-3 min
"Closed lid" 
"Dough mode" .Add hazelnuts & chocolate chips and combine 10-15 sec/reverse/speed 5.
Allow to rest in warm place covered with tea towel for 30-40 minutes then divide into 12 buns.
Option here is to flatten each piece of dough & put a heaped teaspoon full of the cooled chocolate hazelnut spread, closing the dough over then turn upside down so the join is on the bottom.
Place buns onto 2 large pieces of baking paper in the Varoma dish. (6 on the top tray & 6 on the bottom). Allow to rise in a warm spot.
Fill TM bowl with 500ml water. Place varoma with buns on top of TM bowl & cook 15minutes/Varoma/speed 2.
Preheat your oven to 200 degrees.
When your buns have finished steaming, gently move them on to an oven tray still on their baking paper & bake for 10- 15 mins until golden brown. Brush with some honey to glaze them.
Place chocolate hazelnut spread into piping bag & pipe crosses over slightly cooled buns.
Choc Hazelnut Hot Cross Buns
Tip
If you don't want to use the chocolate hazelnut spread you could put a ferrero rocher choclate inside each bun or a lindt ball.
If you are making your chocolate hazelnut spread before starting this recipe you don't need to clean the bowl before starting the recipe.
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
Not hot cross bun consistency at all. More like rock cakes. They taste delicious but not what I was wanting them to be like. Also it doesn't state when t add the sugar. I won't be making this again unless I want rock cakes.
These hot cross buns are delicious. I will add a bit more of the spices next time. I baked them in the oven I did not steam them first. Thanks for the recipe.
Hi, the instructions do not state when to put the sugar in. Not a bad recipe but can be easily dried out.
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