Hot Cross scrolls

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Hot Cross scrolls

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Ingredients

12 slice(s)

Dough

200 grams full cream milk
50 gram Butter
450 gram High Grade Flour
pinch salt
1.5 tsp cinnamon
1.5 tsp mixed spice
1 tsp Nutmeg
1 Zest of half a lemon
2 tsp dried yeast
35 grams sugar
1 egg, beaten

Filling

50 grams Butter
1 Zest of half a lemon
200 gram Mixed fruit, soaked in brandy overnight
50 gram brown sugar
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground cardamon

Glaze

2 tbsp water, boiling
2 tbsp raw sugar

Cross

75 grams icing sugar
3 tsp lemon juice

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6

3h 25min

Preparation 3h 0min

Baking/Cooking
7

easy

Preparation
8
- 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.
- 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
Easter Holiday

Recipe's preparation

Dough

placed milk & butter into bowl and heat 3m/50deg/sp2

add all other dough ingredients

Dough mode 4mins

Place bowl in warm area and leave to prove until it doubles in size (approx 90mins)

tip dough onto dough mat, and roll out to 25cmx35cm

wash and dry bowl

Filling

Place butter and lemon zest into the bowl. heat 3mins/50deg/sp2 until butter is completely melted

brush butter and lemon zest over the rolled dough

Sprinkle over an even layer of the (drained if pre-soaked) fruit mix

In a small bowl, add all other dry ingredeints and mix togther, sprinkle this mixture over the dough

roll the dough up by the longest edge to form a long sausage shape and cut into 12 even slices

Place the sliced rolls onto a lined baking tray, sliced side up so you can see the 'swirl' in the buns. leave a 2cm gap betweens the buns

Cover with a tea towel and leave toi prove again for 40mins. The buns should be touching each other at the end of this.

place buns into a preheated oven (180deg fan or 200deg convection) and cook for 20-25 mins.

remove from oven and allow to sit for 5 mins before transfering onto a wire rack

Glaze

place water (boiling) and sugar in small bowl and stir until sugar is disolved.

brush glaze over all the scrolls and allow to cool completely

Icing the Cross

place all icing ingredients into a small bowl, mix together until smooth. pipe onto the cooled buns as a cross

Accessories you need

Spatula TM5/TM6
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Tip

This recipe orginates from mrsjoneskitchen where it is freely shared. I've modified the recipe and updated it for use in the Thermomix®

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.