Ingredients
Buns
- 250 g Oat Milk
- 5 tsp dried instant yeast
- 260 g white plain spelt flour
- 260 g wholemeal plain spelt flour
- 1 pinch salt
- 70 g nuttlex (or butter)
- 50 g Coconut sugar
- 1 egg
- 1 tbsp cinnamon
- 1 tbsp mixed spice
- 2 tsp apple cider vinegar
- 100 g sultanas
- 70 g currants
- 70 g cranberries dried
Cross
- 80 g white plain spelt flour
- 1 pinch salt
- 1 tsp Rice Bran Oil
- 100 g water
Glaze
- 2 tbsp raw sugar
- 2 tbsp water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place Oat milk and yeast in to bowl and heat 3min/37c/speed 1
- add flour, salt, butter, coconut sugar, egg, cinnamon, mixed spice & ACV, mix 6sec/speed7 then knead
"Dough mode" 8mins . - Add sultantas, currants and cranberries and mix 12sec/
"Counter-clockwise operation" /speed5 - preheat oven to 220c. line baking tray with baking paper of oven mat and set aside.
- transfer dough on to ThermoMat or floured work surface and work in to a ball. Wrap in ThermoMat or place in to lightly greased bowl and coverwith tea towel, leave in warm place to prove for 45 minutes or until dough doubled in size
- knock dough down and divide dough in to 12 portions, make in to 12 rolls and place around 1-2cms apart on prepared baking tray, then cover with ThermoMat and leave to prove again. prepare cross mixture ready for piping.
- clean and dry mixing bowl
- place all ingredients in to mixing bowl and mix 20sec/speed4
- pour in to piping bag, then pipe crosses on top of buns
bake for 12-15minutes, until golden brown - clean and dry mixing bowl
- place ingredients in to mixing bowl and cook 3mins/100c/speed4
- usuing a pastry brush, brush hot syrup on to buns when just out of the oven.
- allow to cool on tray for 10mins then transfer to wire rack for cooling.
- serve warm with nuttlex (or butter)
Buns
Cross mixture
Glaze
Tip
i have made these fruit free also and they worked well, or with all white spelt flour if you dont want wholemeal!
the recipe is very easy to chnage around to suit dietry needs!
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 made these and there texture was a cross between a bread roll and a scone. Can also taste wholemeal spelt. Still nice and hot cross bun taste, but not 100% as expected.