Ingredients
Dough
- 250 g bakers flour
- 120 g full cream milk
- 1/2 tbsp dried instant yeast
- 1 pinch salt
- 30 g Butter
- 25 g raw sugar
- 1 egg
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 50 g White Choc Chips
- 50 g dried apricots, diced
Piping Mixture
- 50 g water
- 40 g bakers flour
- 1/2 tsp olive oil
- pinch salt
Sugar Syrup
- 1 tbsp raw sugar
- 1 tbsp Boiling water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Dough
Place milk and yeast into mixing bowl and heat 3 min/37 degrees/speed 1.
Add flour, salt, butter, sugar, egg, cinnamon, nutmeg and mix 6 sec/speed 7. Scrape down sides of bowl with spatula and knead/2-3 min.
Add white choc chips and dried apricots and mix 10 sec/reverse/speed 5.
Preheat oven to 220 degrees. Line a baking tray with baking paper and set aside.
Transfer dough into ThermoMat and work into a ball. Leave in a warm place to prove until doubled in size (approx. 30 minutes).
Knock down dough and divide into 6 equal pieces. Form into rolls and place close together onto prepared baking tray. Prove for a further 10 minutes.
Piping Mixture
Place flour, salt, olive oil and water into mixing bowl and mix 30 sec/speed 4.
Use piping bag (or small ziplock bag with a corner cut off) to pipe crosses on to top of buns. Bake for 10-15 minutes or until golden brown.
Sugar Syrup
Mix sugar and boiling water until combined. Using a pastry brush, apply sugar syrup to top of buns while still warm. Place back in oven for 1 min to set the glaze. Cool on tray for 5 minutes before transferring to wire rack.
Serve warm with butter.
Thermomix Model
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Recipe is created forTM 31
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
At a cooking class it was mentioned that hot cross bun mix makes a great loaf similar to raisin toast.
It might be worth trying to double the recipe and cook it as a loaf! Very decadent - probably not breakfast food
These were quite a treat and can be made all year round. I really enjoyed them and took them to a friends place so many more to enjoy the experience. Great recipe. Thanks for sharing.
Best hot cross buns I've ever had!! Thanks so much for the recipe. Only substiutions I made was: low fat milk, margarine, low gi sugar, 1/2 wholemeal flour.
Wonderful! Thanks for sharing your experience
The most successful and delicious hot cross buns that I've ever made! I tripled the recipe and accidentally left out the sugar in two thirds of the mixture, but they still tasted great!! Thank you for sharing - this recipe will become my annual 'go to' for HXB!
Let me know how they go - they might just need more time to prove. Fingers crossed.
Bugger I read the amount of yeast wrong and put half a tea spoon. Hope they come out okish. Take two tomorrow!
Fantastic! Thank you for sharing your variations
Delicious! These are the best hot cross buns I've ever had. Only substitutions I made was I used; lite milk, margarine, 1/2 wholemeal flour and low gi sugar.
I haven't tried it with soy milk yet but if you have the opportunity and they still turn out soft and fluffy let me know and I'll add the suggestion to the tips section.
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