Ingredients
Dough
- 680 grams bakers or plain flour
- 16 grams dry yeast
- 65 grams Butter, chopped in small cubes
- 2 teaspoons mixed spice
- 2 teaspoons ground cinnamon
- 55 grams castor sugar
- 380 grams Milk
- 100 grams currants
- 150 grams craisins
- 100 grams sultanas
- 1 egg
- 1 pinch salt
Cross Paste
- 100 grams water
- 110 grams bakers or plain flour
- 1 pinch salt
- 5 grams olive oil
Sugar Glaze
- 2 tablespoons Boiling water
- 3 tablespoons castor sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 185/190deg depending on how hot your oven is
Measure flour, yeast, cinnamon, mixed spice, salt, sugar and butter in TM bowl. Mix 5 sec/ sp 7 until butter is mixed through. Place aside in another bowl. Rince TM bowl
In a cleam TM bowl pour in milk and heat 2min/37 deg/sp 1 or until temperature is reached. Add flour mixture and the egg, mix 10-15 sec/sp 7 until ingredients are combined.
Knead 2mins
"Closed lid" /
"Dough mode" , add dried fruit mixture and knead "Closed lid" /"Dough mode" another 1 minute until fruit is well mixed through.Allow dough to prove in a warm place for 1 hour, I set my oven to 35 deg if it is a cool day.
Once proved weigh dough into 85g portions and roll into nice firm balls, place into a greased tray, make sure the dough balls are touching each other. The tighter your dough balls are the lighter your buns will be.
You can now prove in the fridge overnight or another 40 minutes in warm place or 37 deg oven.
(if proving in fridge overnight once taken out allow them to prove for at least an hour.)
Once they are 1 1/2 times their size pipe the cross on the top and then bake for 25-30 minutes or until they sound hollow when you tap them.
Once baked brush lightly with the sugar syrup and enjoy warm with butter.
Cross Paste
Place everything in a clean TM bowl and mix 20sec sp4 or until a smooth paste is made. Place in a piping bag with a small nozzle and set aside. (I make this when the dough is proving for the second time)
Sugar syrup
Boil kettle and pour water over the sugar and mix well, you can use warm jam if you like.
For the dough
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.
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