Ingredients
Hot cross buns
- 375 grams Milk
- 1 tsp sugar
- 15 grams Butter
- 2 tsp Edmonds active yeast
- 625 grams Champion high grade flour
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp ground nutmeg
- 2 tsp sugar
- 3/4 cup of sultanas
- 3/4 cup of currants
- 1/4 Cup of chopped mixed peel
Crosses
- 85 grams Champion high grade flour
- 120 grams water
Glaze
- 1 tbsp sugar
- 1 tbsp water
- 1 tbsp gelatine
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place milk into TM bowl and heat 5 minutes/100 degrees/speed 2.5
Put in first measure of sugar and butter and stir 30 seconds/speed 2 until butter melts, MC removed.
Take lid off TM bowl and let mixture cool until temperature lowers to 37 degrees. (Approx. 30 mins. You can speed up process by pouring mix back and forth from TM bowl into another jug til cool)
Sprinkle yeast over mix and and replace TM lid for 15 minutes until frothy.
Measure 600 grams of the flour into TM bowl, along with salt, cinnamon, mixed spice and nutmeg. Mix 10 seconds/speed 6.
Use spatula to scrape down sides.
Add sultanas, currents and mixed peel and knead
"Dough mode" 2 minutes.Turn dough out onto thermomat or lightly floured board and knead til dough is smooth and elastic and springs back when lightly touched.
Wrap dough in thermomat or lightly brush a bowl with oil and place dough in. Brush top with oil and cover. Leave in a warm place until double in size.
Punch dough down in the centre and knead lightly.
Divide mixture into 16 even-sized pieces. Shape into balls.mplace buns 2cm apart on a greased oven tray. Cover and leave in a warm place until double in size.
Pipe crosses onto each bun.
Bake at 200 degrees C for 20 minutes or until golden.
Remove from oven and brush with glaze.
Cool on wire rack.
Place water and then flour into TM bowl.
Mix together 10 seconds/speed 5.
Add more water if needed.
Scrape down sides of bowl with spatula.
Mix again 10 seconds/speed 5.
Place mixture into small plastic bag. Snip across one corner to form a hole for piping. Twist top of bag to hold dough firm, and squeeze to pipe.
Put all ingredients in TM bowl and heat 1 minute/75 degrees/speed 3.5 until sugar and gelatine have dissolved.
Crosses
Glaze
Tip
Adapted from the New Zealand Edmonds Cookery Book "Hot cross buns" found on page 24 Of the 2007 edition.
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.
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