Ingredients
Dough
- 375 g Milk
- 60 g Butter
- 600 g Bakers Flour/Plain flour
- 1 tsp cinnamon
- 1 tsp Specialty Spice Mix
- 50 g sugar
- 50 g Dark Brown Sugar, (Optional)
- 50 g cocoa powder
- 1 egg
- 1 sachet Dried Yeast (7gm) or 20g Fresh Yeast
- 1 MC dark chocolate bits
Crosses
- 100 g plain flour
- 40 g sugar
- 80-100 g water
Sugar Glaze
- 40 g water
- 40 g sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh milk and Butter into bowl, 2-3mins, 37 degrees, speed 2.
Add remaining dough ingredients except fruit, and knead
"Dough mode" 6 mins.In the last minute of kneading, slowly add the dark choc bits through the hole in the lid. Adding them in the last bit of kneading will stop them getting chopped up too much.
Turn dough out onto Thermomat, give a light knead and wrap, allow to rest for 10-15 mins.
Once rested, lightly knead by hand and divide into 16 - 20 even portions using spatula to cut dough.
Cupping your hand over each piece, roll in small circles against the mat. Place on greased or baking paper lined tray, allowing enough room to rise. Allow to proove for 30-45 minutes in a warm place away from draughts, until approximately double in size.
To make crosses, mix all cross ingredients on speed 4, 20 seconds, until a smooth pipeable consistency. Using a small piping bag or sealed snap-lock bag with a 3mm piece snipped from one corner, pipe down centre of each row, in both directions to form the crosses.
Bake 160-180 degrees, 20-25 minutes until brown, and sounds hollow when tapped with finger.
While Buns are baking, prepare sugar glaze by combing ingredients and heating for 1 minute, varoma, speed 2. Alternatively, heat for 30-40 seconds on high in microwave.
Once baked, brush with sugar glaze for a shiney finish, and enjoy while still hot!
Thank you The Naked Baker for your original recipe that inspired this variation & for the Specialty Sipce Mix linked below.
Original Traditional Hot Cross Bun Recipe: //www.recipecommunity.com.au/breads-rolls-recipes/traditional-spiced-hot-cross-buns/238392
Tip
Prove in a cold oven, with a steam bath in the base - fill a pan in the base of your oven with boiling water, the heat will warm the oven enough to prove without being too hot to kill the yeast and stop it rising, and the steam will stop the dough from drying out, creating an unrestricted rise and better crust results.
Because this recipe doesn't use preservatives and additives such as bread improver, these are best eaten same day. They may be frozen, or toasted on following day also.
Find the Specialty Mixed Spice blend here... It's this carefully blended combination of spices that give this spiced fruit dough its exquisite traditional flavour. Enjoy!
//www.recipecommunity.com.au/basics-recipes/specialty-mixed-spice/238520
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
Delicious!! Thanks for the recipe.
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