Choc-raspberry hot crossed buns

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Choc-raspberry hot crossed buns

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Ingredients

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275 grams water, lukewarm
5 teaspoons instant dried yeast
550 grams white bakers flour
1 teaspoon salt
2 teaspoons apple cider vinegar, or bread improver
5 grams sugar
2 teaspoons cocoa
2 teaspoons YIAH Chocolate Raspberry Truffle chocolate powder, or see tip
45 grams soft butter
150 grams milk or dak chocolate chips, frozen
150 grams dried cranberries, (I used raspberry infused craisins)
4 tablespoons water, chilled (cross mixture)
4 tablespoons flour, (cross mixture)
2 tablespoons water, (bun glaze mixture)
2 tablespoons sugar, (bun glaze mixture)

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6
7

easy

Preparation
8
- Recipe is created for
  TM 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!
9
Baking Easy Low budget Easter Snack

Recipe's preparation

Instructions

Add water, yeast, flour, salt, vinegar, sugar, cocoa, chocolate powder & butter to bowl. Combine 40 seconds, speed 3. Then knead 8 minutes dough function. "Dough mode"
Tip out dough onto an oiled surface & flatten out. Now add your craisins and frozen chocolate chips & knead by hand till well combined. It will take you a few minutes to fully incorporate the fruit.
Wrap in a thermomat or cover with a tea-towel & allow the dough to sit for 15 minutes before using.
Now knock down the dough & divide into 80g portions. Place a tea-towel over your dough to stop them from drying out while you start rolling them into nice tight balls. Arrange on a baking tray spaced a few cms apart.
Place your tray in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out.
Turn oven on 180*.
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 at this stage you may add a little extra flour & mix again. You want a nice thick paste.
Using a piping bag or syringe draw x's on the top of all your rolls.
Bake in a preheated oven at 180* for 20/25 minutes or until golden brown.
Place bun glaze mixture in bowl & cook 3 minutes, 100*, speed 3, MC off. Immediately glaze your hot x buns while hot with the sugar syrup using a pastry brush.

NotesFor regular fruit buns simply skip the cross mixture!** Safe to make in a TM31 & TM5. Always check your manual/cookbook for weight limits just to be sure. **

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Tip

Proving is when you allow your unrisen dough to sit in a nice warm spot to grow. You generally wait till it 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) or draughts as it can cause the dough to skin up. If you need to prove in a condition like this spray your dough with water and cover with glad wrap or a towel so it stays moist.

There’s many ways people like proving. I prefer placing a big tray of boiling water in a confined area such as an oven (switched off), or microwave & sitting the tray/tin 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!

If you do not have YIAH chocolate powders you can still make chocolate craisin buns. Replace YIAH powder with 2 teaspoons milk powder and 1 extra teaspoon of cocoa and increase the sugar to 45-65grams.To make YIAH jaffa hot crossed buns use choc-orange powder and leave out the craisins. I think YIAH salted caramel with dates would be very yummy too!

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.