- TM 5
Ingredients
Hot cross bun dough mixture
- 100 g extra Medjool dates, fresh & pitted
- 100 g Medjool dates, fresh & pitted
- 275 g Milk
- 20 g instant yeast
- 550 g bakers flour
- 2 tsp natural bread improver, optional
- 20 g brown sugar
- 60 g Butter Cubed
- 1 tsp cinnamon
- 1 tsp Nutmeg
- 2 tsp salt
- 1 egg
Cross mixture
- 50 grams plain flour
- 50 grams chilled water
Caramel Glaze
- 5 g hulled tahini
- 15 g honey
- 40 g coconut milk
- 5 g Vanilla Bean Paste
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place the Extra dates into TM bowl and chop 2 sec / Turbo X 2, set aside.
Add the other 100g of dates to TM Bowl and chop 2 sec / Turbo X 2 or until just chopped into pieces.
Add Milk and yeast to dates in the TM, 2 mins / 37 degrees / sp 1.
Add Flour, natural bread improver (optional), brown sugar, butter, cinnamon, nutmeg, salt & egg and knead
"Dough mode" / 7 mins. Without too much delay - Add the extra dates that you set aside earlier and knead
"Dough mode" / 1 min. Tip - Try not to let the dough sit too long before adding extra dates as the dough can settle on the base of the bowl and make it difficult to start kneading again.
Place (sticky) dough onto TM mat, wrap in TM mat and allow to prove until doubled in size. This can take 1 to 2 hours or longer depending on your climate.
Tip - The dough needs to double in size for light fluffy buns. I place mine in the oven on 90 degrees or defrost temp and they take 90 minutes.
Once doubled in size gently divide into 12 pieces with TM spatula on TM mat into approximatly 90 - 100 grams for each bun.
Tip - If dough is sticky just sprinkle a little bakers flour on dough, making it easier to divide and roll.
Place on TM Baking Mat and allow to prove for another 45 minutes.
Tip - I place mine back into the 90 degree oven to prove for the second time
Before second prove
Make cross mixture.
Once the buns have "proved" a second time, remove from oven and start to preheat the oven to 180 degrees whilst you pipe the crosses on to the buns please see tips below...
Place buns into hot oven to bake for approx. 20 minutes
Tip - you can place them into the oven as it is heating up you may need to add a couple of minutes to cooking time.
Place buns into hot oven to bake for approx. 20 minutes
Fresh out of the oven
Fresh out of the oven
Glaze with caramel glaze, see below...
Add the flour and water to the TM bowl mix 30 sec / sp 4, scrape down tm bowl and repeat if necessary.
Place into a small ziplock plastic bag.
Snip off the corner of the bag with the piping mixture in it..
Pipe a continuous line accross the centre of each row of buns both lengthways and widthways to form the crosses.
Place ingredients into TM bowl mix sp 2 / 1 minute
Use a pastry brush to glaze buns with caramel sauce while buns are still warm.
Tip - this caramel glaze makes enough to double glaze the buns.
Dough
Cross Mixture
Caramel Glaze
Tip
Caramel Glaze was converted from the Wholefood Simply website.
For Inspiration follow me on Facebook @mixingwithmonica
Food for thought ?
This is the Ingredient list for a supermarkets Bakery Hot Cross Buns Sticky Date & Caramel:
Wheat Flour,Caramel(12%)(Sugar,GlucoseSyrup Glucose Syrup (from Wheat)(contains Preservative(220)),Sweetened Condensed Milk(Milk, Sugar),Palm Oil,Wheat Flour,Water,Margarine(Palm Oil,Milk Solids,Emulsifiers(471,472c),Antioxidant (304),Natural Flavour,Natural Colour(Carotene)), Natural Caramel Flavour,Rice Flour),Dates(12%) (Dates,Dextrose(From Corn)),Water,Crossing Mix (Wheat Starch,Wheat Flour,Vegetable Oils(Palm& Canola),Vegetable Emulsifier(471),Thickener(415), Salt),Sugar,Yeast,Vegetable Oils(Palm,Canola), Wheat Gluten,Bun Glaze(contains Glucose(From Wheat),Vegetable Gum(440),Acidity Regulator(330), Preservative(202),Vegetable Emulsifier(435)),MixedSpice,Iodised Salt,Natural Colour(Curcumin), Vitamins (Thiamin, Folate). Contain Gl Milk,Soybeans,Sulphites. May contain Traces of Egg,Peanuts,Tree Nuts,Sulphit
REALLY!
Thermomix Model
-
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
Very good, nice dough & not too sweet. But the tahini glaze was too bitter so I substituted for salted caramel sauce.
Better than the traditional sutana hot cross buns!
Yum!
Deicious! Thanks Mon.
Cheriee Edwards - Consultant
Find me on Facebook; Thermo-Cher
Are you sure to delete this comment ?