Breads & rolls

thumbnail image 1
thumbnail image 2
thumbnail image 1 thumbnail image 2
Preparation time
2h 0min
Total time
2h 20min
Portion
12 piece(s)
Level
medium
  • TM 6
published: 2020/02/22
changed: 2020/02/22
Create a variant

Ingredients

White Chocolate and Apricot Hot Cross Buns

  • 250 grams Milk
  • 30 grams fresh yeast
  • 500 grams strong white flour
  • 1 level tsp salt
  • 60 grams Butter, cut into small pieces
  • 25 grams white sugar
  • 1 egg
  • 1 level tsp ground cinnamon
  • 1 level tsp ground nutmeg
  • 50 grams White Chocolate Chips
  • 50 grams apricots', chopped into small bits

cross mix

  • 50 grams water
  • 40 grams White Flour
  • 1/2 tsp olive oil
  • pinch of salt

glaze

  • 50 grams apricot jam
Add to shopping list

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

    Dough
  1. Closed lid"Closed lid" place milk and yeast in bowl
    mix 2 mins. 37 C. Speed 2.
  2. Closed lid"Closed lid" add flour, salt, butter, sugar, egg, cinnamon, nutmeg.
    use Dough mode"Dough mode" dough function, 2 mins, turn on to full speed.

    half way throughDough mode"Dough mode" add chopped white chocolate and apricots through top of lid while Thermi is still working.
  3. leave to prove in bowl with lid on for around 30 to 45 mins or until double in size. dough should be shinning. keep an eye on your mix you dont want to over prove it

    turn onto lightly floured board and roll into saugage shape cut 12 equal buns and roll into bun place onto baking try and cover with cloth and prove for 30 to 40 minutes.
  4. Heat oven to 200 c while second prove is happening
    5. Cross Mixture
  5. Once you are happy with the second prove.
    add all cross ingredients to a small bowl mix by hand and spoon into piping bag with medium nozzle or small plastic bag and cut a small hole in corner and pipe cross onto buns
    6. Bake
  6. Bake for around 20 minutes turn tray after 15 mins
    once buns come out of oven brush with warmed apricot jam

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 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.

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.

Recipe's categories:

Print recipe

White Chocolate and Apricot Hot Cross Buns
Print:
Print recipe

Comments

Other users also liked

Show me similar recipes by: