Ingredients
Dark Chocolate and sour cherry Hot Cross buns
- 80 grams Butter, Room temp
- 1 tbsp caster sugar
- 250 grams Milk
- 14 grams dried yeast
- 600 grams strong bread flour
- 2 tsp mixed spice
- 2 tsp ground cinnamon
- 1 tsp salt
- 60 grams caster sugar
- 1 orange zest
- 80 grams warm water
- 1 egg
- 140 grams Sultanas or chocolate chips
Flour paste for cross
- 70 grams flour
- 1 tbsp milk powder
- 1 tbsp caster sugar
- 75 grams water
- 1 tbsp vegetable oil, Neutral oil
Glaze
- 70 grams sugar
- 70 grams water
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp Vanilla Paste
- 1/2 tsp Gelatine powder
Pumpkin version
- 200 g Pumpkin purée
- 1 tbsp Pumpkin spice
- 100 g Milk
- 125 g sultanas, optional
Dark Chocolate and Sour Cherry
- 100 g dark chocolate chips
- 140 g dried sour cherries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1.Place bowl on top of machine and weigh out sultanas or alternativer version filling
2.Place butter, 1tbsp sugar and milk in bowl 3mins/37deg/sp1 prolong time if butter needs more melting
4.Add to bowl yeast, flour, spices, salt, sugar, orange zest, warm water and one egg mix 10secs/sp 7
5.Knead on dough mode 3 mins
6.Add weighed sultanas and knead 30secs. This can be done by hand to avoid the sultanas being broken doen in the kneading process
7.Preheat over to 200 degC and prepare baking tray with baking paper
8.Transfer dough onto silicone bread mat and form a ball. Wrap in bread mat or place an oiled bowl over the top of the dough to prove for approx 30 mins or until dough doubles in size.
9.Knock dough back, divide into 12 or 24 equal sized pieces. Roll into buns and place close together onto prepared baking tray, cover loosely with silicone mat or a damp tea towel and place aside to prove. Approx 30mins or until doubled in size - 1.Place flour, milk powder, sugar, oil and water into bowl mix 30 sec/sp4
2.Pour into prepared piping bag or squeezy bottle and pipe crosses onto the top of the proven buns.
3. Spray with water(optional) and place in hot over for 15-20mins
A tbsp spoon of cocoa powder can be added if prefered for chocolate hot cross bun crosses - 1.Place sugar, water, cinnamon, mixed spice and vanilla in bowl 3mins/100deg/sp4
2.Mix 1/2tsp of gelatine with 1tsp water add to glaze mix 10sec/sp4(This is optional)
3.using a pastry brush apply the glaze to the hot cross buns
Allow to cool for a few minutes. They are best eaten warm on the day but are still amazing toasted the following day - Pumpkin version
Pumpkin steam in basket and blitz first. Reduce milk from original recipe to 100g and add pumkin at this step. Replace spices with pumpkin spice(I use cookidoo recipe)
Sultanas are optional
Dough
Flour paste
Glaze
Tip
If you only have plain flour they still come out really well
Buttermilk can be used instead of milk
I replace the egg with about 40g of extra liquid as we have allergies in our household.The egg does add richness to the dough
The gelatine in the glaze helps it to stay on top of the buns and give a nice shine, it can be left out.
You can change the fruit in this recipe to any dried fruit, want to make them traditional just sub the chocolate and dried cherries with sultanas.
If you don't have milk powder replace the water with milk
Ive only made these in the Tm6 and Tm5 I do not know if it will fit in the Tm31
Thermomix Model
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Recipe is created forTM 6
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. -
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
Beautiful! Incredibly soft and delicious. I've tried a number of hot cross bun recipes on cookidoo or here, this is definitely the top by far! Definitely won't want to buy any others or make other recipes again