Ingredients
Custard Cross Buns
Buns
- 60 grams fresh yeast, or 20g of dried yeast
- 500 grams Milk
- 850 grams Baker's Flour
- 125 grams unsalted butter, room temperature
- 175 grams honey
- 2 teaspoons flakey salt, crushed
- 2 tablespoon ground cinnamon
- 2 teaspoons Nutmeg
- 1/3 teaspoon ground cloves
- 250 grams currants
- 125 grams mixed peel
Custard Crosses
- 50 grams cornflour
- 70 grams castor sugar
- 2 --- eggs, Large
- 400 grams Milk, full cream
- 1/2 vanilla bean, or teaspoon of vanilla paste
- 40 grams unsalted butter
Sugar Glaze
- 150 grams castor sugar
- 125 grams water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees
Line 1 or 2 rose gold baking trays with baking paper.
Weigh milk and yeast into the TM bowl and dissolve for 3 minutes, 37 degrees, speed 1.
Weigh in the flour, honey and butter and knead for 5 minutes
"Dough mode"
Add salt and spices and knead for a further 5 minutes.
Place dough in a greased bowl and cover with cling wrap until doubled in size. This could take 1.5 hours
NOTE: You can mill your own spice mix by adding cinnamon quills, nutmeg and cloves to the TM bowl and mill for 1 minute on speed 10. Alternatively, you could use 2.5 tablespoons of Gewurzhaur Hot Cross Bun Spice
https://gewurzhaus.com.au/product/hot-cross-bun-spice-52g-m/
Once dough has risen to double its size add in the mixed peel and currants. You can hand knead until evenly mixed through dough or return dough, peel and currants to the TM bowl and knead for 3 minutes. NOTE: Hand-kneading gives a better distribution of fruit.
Divide dough into 12 even amounts and form into balls. This will give you 12 large buns and will snugly fit a large rose gold baking tray (MixShop) - as pictured - OR divide dough into 24 smaller buns and place on 2 rose gold trays.
Allow buns to rise for a further 30 minutes.
Once buns have risen again. Cut a cross in each bun with a sharp knife. This is where the custard will sit.
Bake in 180-degree oven for 15 minutes
While the buns are cooking make custard.
Add all the custard ingredients into the TM bowl and cook for 7 minutes, 80 degrees, speed 3.5.
Place custard in a bowl to cool and thicken.
Place cooled custard in a piping bag or ziplock bag
Once buns have part cooked and custard is made. Cut a corner in the ziplock bag (if using) to the desired width of the cross.
Pipe custard into the pre cut crosses in buns.
Return buns to the oven for a further 5 minutes. Cook longer if the buns in the middle don't appear cooked through.
While buns are cooking make the glaze.
Weigh sugar and water into TM bowl. Cook for 3 minutes, 100 degrees, speed 2.
When buns are cooked allow to cool for 5 minutes before glazing.
Using a pastry brush gently brush the buns with glaze being careful not to break the custard cross.
Buns
Custard
Assembly
Glaze
Tip
This recipe has been converted from a recipe by Yael Shochat, chef and owner of the celebrated Middle Eastern restaurant Ima Cusine in Auckland.
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
I loved this recipe! So easy! And I had fun making them! I also used them in the THERMOMIX CARAMEL BREAD AND BUTTER PUDDING, and it was really delicious!!!
OMG just inhaling a batch right now! Thanks for sharing, so delicious!
Perhaps I did something wrong but the buns came out heavy. Hubby loved the custard part
What a great recipe Thankyou fleur!
I had troubles keeping the currants in the dough and would like to know if these can be frozen and then still Ben nice when defrosted?
family love them and I love the lack of nasties in them
Absolutely amazing!
My favourite hot cross bun recipe so far. Big hit with the family. Made 24 smallish buns, whichbwere still huge
thank you! Will be making again.
could you use vanilla extract instead of the bean and if so how much do you think
Thanks Fleur,
Im going to do a second proof in the fridge over night so they are fresh for hubbies work tomorrow.
Jodes: Changed to teaspoons now. Thanks for picking that up. Want a job as a recipe proof reader?
Fleur Sharpe
Thermomix Branch Manager
Taringa, Brisbane
0433161523
Just wanted to ask if 2 tablespoons of salt is correct before I make these. It just seems like a lot to me and I don't want to stuff them up!
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