Preparation time
2h 0min
Total time
2h 20min
Portion
--
--
Level
easy
Ingredients
Tangzhong Choc Chip Hot Cross Buns
- 350g Milk
- 500g Baker's Flour
- 2 tsp dried instant yeast
- 50g sugar
- 1 egg
- 1tsp cinnamon
- 1tsp mixed spice
- 1tsp salt
- 70g unsalted butter
- 200g chocolate chip
Cross
- 40g Flour, Plain
- 15g cocoa powder
- 10g sugar
- 60g water
Glaze
- 40g water
- 40g caster sugar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place 250g milk and 50g baker's flour into mixing bowl, then heat 3 min/100°C/speed 3.
- Leave to cool in bowl for 10-15 minutes.
- Add remaining 100g milk, 2 tsp dried instant yeast, 450g baker's flour, 1 egg, 50 g sugar, 1 tsp ground cinnamon, 1 tsp ground mixed spice and 1 tsp salt, then knead Dough/3 min.
- Place a plate onto Thermomix lid ( MC off) and weigh 70g unsalted butter. Knead for a further Dough/2 min, adding the reserved 70g unsalted butter 1 piece at a time through hole in mixing bowl lid.
- Place dough in greased bowl and cover with a tea towel or wrap in a silicone bread mat and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl.
- Knead 200g Choc chips into dough and divide dough into 12 equal-sized pieces, then form into a bun and place them onto baking tray,lined with baking paper. Cover with a tea towel and set aside for 30 minutes to proove. Alternatively,(if you have a steam oven), place tray in oven and use dough prooving function for 30 mins.
- Preheat oven to 220C
- Place a bowl onto mixing bowl lid and weigh 40 g plain flour, 15g Cocoa, 10g sugar and 60 g water into it and mix umtil smooth. Pour into a piping bag with a nozzle (or disposable bag and cut end off) and pipe crosses onto the top of the reserved buns. Bake hot cross buns for 20-22 minutes (220°C) until golden brown.
- Place water and sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.
- Brush sugar syrup onto the buns while still warm. Allow to cool on the tray for 10 minutes, before transferring onto a wire rack. Serve fresh or toasted, with butter.
Dough
Cross
Glaze
Thermomix Model
-
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!
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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