Ingredients
SPICED SWEET BUN DOUGH
- 275 g water
- 5 tsp instant dried yeast
- 550 g white bakers flour
- 1 tsp salt
- 2 tsp milk powder
- 2 tsp bread improver, (optional)
- 65 g sugar
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 45 g Butter
BUN DOUGH ADDITIONS
- 250 g sultanas or mixed dried fruit
CROSS MIXTURE
- 4 tbsp flour
- 2-3 tbsp water
BUN GLAZE
- 1 tbsp sugar
- 1 tbsp water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add water, yeast, flour, salt, milk powder, bread improver, sugar, cinnamon, nutmeg & butter to bowl. Knead 8 minutes dough function.
- Tip out dough onto an oiled surface & flatten into a rectangle. Sprinkle over sultanas, roll into a log, then knead by hand until well combined. It will take a few minutes to fully incorporate the fruit. Don't be tempted to knead in your Thermomix as it can shred the fruit.
- Wrap in a thermomat or cover with a tea-towel & allow the dough to sit for 15 minutes.
- Weigh your dough & divide into the amount of buns you'd like. 15 x 80-84g portions is popular. Place a tea-towel over your dough to stop them from drying out while you start rolling into balls. Arrange on a baking tray spaced a few cms apart.
- Place your tray in a nice warm moist area to prove. If proving in a dry heat - spray your dough with water & cover or the dough will dry out. This process may take an hour or two (or even more) depending on the weather - please only move onto the next step once they've doubled/tripled in size - this is veeeeeeeery important.
- When the buns are almost ready to bake, add the cross mixture to your bowl & mix 30 seconds, speed 4. Scrape down. Repeat. If your mix is very runny or thick at this stage you may add a little extra flour/water & mix again. You want a nice thick paste. Using a piping bag or syringe, draw x's on the top of your buns.
- Bake in a preheated oven at 180° for 20/25 minutes or until golden brown.
- Place bun glaze ingredients in bowl & cook 3 minutes, 100°, speed 3, MC off. Scrape down, then immediately glaze your hot, hot cross buns with a pastry brush.
- Enjoy!
Tip
VIDEO TUTORIAL:
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CROSSLESS BUNS...
To make regular fruit buns, simply skip the cross mixture!
FRUITLESS BUNS...
Yes, you can omit the fruit!
MILK POWDER:
You may omit if needed. Feel free to replace some of the water with milk.
PROVING...
Proving is when you allow your unrisen dough to sit in a nice warm spot to grow. You generally wait until the dough has doubled/tripled in size. Dough is happiest proving in a warm moist environment, keep your dough away from direct dry heat (heater/hot oven). There’s many ways people like proving. I prefer placing a bowl of boiling water in a confined area such as an oven (switched off), & sitting the tray above it. The boiling water creates warmth and steam. If you find your water starts to lose heat you can refresh it with new boiling water. Other places that work – warm car, bathroom after a steamy shower, on top of heat packs or water bottles, electric blanket. The list is endless! In saying that, you don't have to do anything special - you can simply be patient & wait for the yeast to work its magic! In cooler weather it will simply take longer to prove.
MAKING THE NIGHT BEFORE...
At step 5 - spray some clingwrap with oil, loosely cover, then place in the fridge overnight to put the yeast to sleep. In the morning bring them out, allow them to come back to room temperature & grow to a decent size, then add your crosses & bake as per normal. Be sure to bring them out of the refrigerator well in advance as it can take a while for the yeast to 'wake up' & get back to work.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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
My go to recipe for hot cross buns. Perfect every time!
Today i am going to try making them in a loaf tin !
Amanda
So fluffy, I didn't need to use milk powder or milk and the taste was amazing
Made these for the first time today, fluffy and delicious. Only change I made was after the kneading of the dough I put it in my stand mixer and added the sultanas gradually. I find that doing it this way keeps the sultanas whole. Thanks for posting this recipe
I've used different fillings also, plain, sultana, apple and cranberry, cherry ripe chunks, and they all taste sensational!
Thank you for sharing this recipe, it all worked beautifully, your instructions excellent and also pictures very helpful. Well done. Beautiful flavour and texture.
Perfect!! everyone that tried them said they were better then the shops 🤗
Thank you for this great recipe, it was a great success even without adding the bread improver. And makes the house smell so good
WOW! Thank you for a great recipe. I used 2 tsp of light milk instead of the milk powder and left out the bread improver. I didn't have bakers flour so used The Healthy Baker Plain Flour from Woolies. These were so light and fluffy. Will be making again!
I accidentally used 5 g (instead of 5 tsp) of yeast today making them for the first time but they came out beautifully even though it took a couple of hours to proof. (I also added some grated lemon rind.) Delish!
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