Ingredients
TRIPLE CHOCOLATE HOT CROSS BUNS WITH VANILLA GLAZED
- 550 grams plain flour
- 20 grams fresh yeast
- 115 grams caster sugar
- 3 teaspoons ground cinnamon
- .5 teaspoon ground nutmeg
- .5 teaspoon ground cloves
- pinch salt
- 50 grams Butter, melted
- 2 eggs, large
- 2 teaspoons Vanilla Bean Paste
- 250 grams Milk
- 170 grams sultanas or rasins
- 24 large dark chocolate melts
- 24 large milk chocolate melts
- 24 large white chocolate melts
CROSES
- 40 grams plain flour
- 2 tablespoons water
GLAZE
- 115 grams caster sugar
- 125 grams water
- 1 teaspoon vanila bean paste
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I'm cooking this todayRecipe's preparation
Mill sugar into Caster Sugar. Set aside.
In TM bowl add yeast 100g milk & 15g sugar, 2 Minutes, 37C, Speed 2.
Let to sit 5 Minutes.
Whisk in cooled melted butter, eggs and vanilla. 10 Seconds, Speed 4.
Add remaining sugar and milk to flour, spices and salt and mix until combined.
Knead for 5 minutes until smooth.
Transfer dough to a large bowl, cover with cling wrap and set aside to rise for 60 Minutes in a warm place.
Or wrap in thermomat sitting in the base of the Varoma over TM bowl with 1 litre water set at 60 Minutes, 40C, Speed 1.
Once risen, turn dough onto lightly floured bench top and gently knead in raisins/sultanas.
Return to the bowl, cover and allow to rise for another 30 minutes.
Or wrap in thermomat sitting in the base of the Varoma over TM bowl with 1 litre water set at 30 Minutes, 40C, Speed 1.
Preheat oven to 180°C.
Line a large baking tray with non-stick baking paper.
Wrap chocolate melts into individual rolls of dough into 24 equal-sized balls and place on baking tray close together.
Prepare crosses by combining flour and water until smooth, then transfer to a snap lock bog with the corner cut or piping bag and pipe crosses onto the buns.
Set aside to rise for a final 30 Minutes, then bake for 25-30 Minutes until golden.
While buns are cooking, clean bowl and make vanilla glaze by combining water and sugar in bowl and bring to the boil.
Reduce heat and simmer until sugar has dissolved, remove from heat and mix through vanilla bean paste.
Brush over buns immediately after removing them from the oven.
Allow buns to cool slightly then serve.
TRIPLE CHOCOLATE HOT CROSS BUNS WITH VANILLA GLAZED
Tip
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups:
1 teaspoon equals 5 ml;
1 tablespoon equals 20 ml;
1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
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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