You are here:
  1. Home
  2. Breads & rolls
  3. Apricot and White Chocolate Hot Cross Buns


1 Apricot and White Chocolate Hot Cross Buns

2 Breads & rolls recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Apricot and White Chocolate Hot Cross Buns

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

6 piece(s)

Dough

  • 250 g bakers flour
  • 120 g full cream milk
  • 1/2 tbsp dried instant yeast
  • 1 pinch salt
  • 30 g Butter
  • 25 g raw sugar
  • 1 egg
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 50 g White Choc Chips
  • 50 g dried apricots, diced

Piping Mixture

  • 50 g water
  • 40 g bakers flour
  • 1/2 tsp olive oil
  • pinch salt

Sugar Syrup

  • 1 tbsp raw sugar
  • 1 tbsp Boiling water
Add to shopping list
  • 6
    30min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Dough

     

    Place milk and yeast into mixing bowl and heat 3 min/37 degrees/speed 1.

     

    Add flour, salt, butter, sugar, egg, cinnamon, nutmeg and mix 6 sec/speed 7. Scrape down sides of bowl with spatula and knead/2-3 min.

     

    Add white choc chips and dried apricots and mix 10 sec/reverse/speed 5.

     

    Preheat oven to 220 degrees. Line a baking tray with baking paper and set aside.

     

    Transfer dough into ThermoMat and work into a ball. Leave in a warm place to prove until doubled in size (approx. 30 minutes).

     

    Knock down dough and divide into 6 equal pieces. Form into rolls and place close together onto prepared baking tray. Prove for a further 10 minutes.

     

    Piping Mixture

     

    Place flour, salt, olive oil and water into mixing bowl and mix 30 sec/speed 4.

     

    Use piping bag (or small ziplock bag with a corner cut off) to pipe crosses on to top of buns. Bake for 10-15 minutes or until golden brown.

     

    Sugar Syrup

     

    Mix sugar and boiling water until combined. Using a pastry brush, apply sugar syrup to top of buns while still warm. Place back in oven for 1 min to set the glaze. Cool on tray for 5 minutes before transferring to wire rack.

     

    Serve warm with butter.

     

     

     

     

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

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.

Other users also liked...

Comments

Add a comment

  • At a cooking class it was

    Submitted by eco_opps on 19. April 2015 - 13:11.

    At a cooking class it was mentioned that hot cross bun mix makes a great loaf similar to raisin toast.

    It might be worth trying to double the recipe and cook it as a loaf! Very decadent - probably not breakfast food tmrc_emoticons.)

    Login or register to post comments

  • These were quite a treat and

    Submitted by Ros Netherton on 18. April 2015 - 13:44.

    These were quite a treat and can be made all year round. I really enjoyed them and took them to a friends place so many more to enjoy the experience. Great recipe. Thanks for sharing.

    Login or register to post comments

  • Best hot cross buns I've ever

    Submitted by Chloe91g on 3. April 2015 - 16:08.

    Best hot cross buns I've ever had!! Thanks so much for the recipe. Only substiutions I made was: low fat milk, margarine, low gi sugar, 1/2 wholemeal flour.

    Login or register to post comments

  • Wonderful! Thanks for sharing

    Submitted by eco_opps on 3. April 2015 - 14:10.

    Wonderful! Thanks for sharing your experience  Big Smile

    Login or register to post comments

  • The most successful and

    Submitted by Kametu on 3. April 2015 - 12:44.

    The most successful and delicious hot cross buns that I've ever made! I tripled the recipe and accidentally left out the sugar in two thirds of the mixture, but they still tasted great!! Thank you for sharing - this recipe will become my annual 'go to' for HXB! 

    Login or register to post comments

  • Let me know how they go -

    Submitted by eco_opps on 2. April 2015 - 21:39.

    Let me know how they go - they might just need more time to prove. Fingers crossed.

    Login or register to post comments

  • Bugger I read the amount of

    Submitted by Bee_83 on 2. April 2015 - 21:30.

    Bugger I read the amount of yeast wrong and put half a tea spoon. Hope they come out okish. Take two tomorrow! 

    Login or register to post comments

  • Fantastic! Thank you for

    Submitted by eco_opps on 2. April 2015 - 13:36.

    Fantastic! Thank you for sharing your variations tmrc_emoticons.)

    Login or register to post comments

  • Delicious! These are the best

    Submitted by Chloe91g on 2. April 2015 - 13:14.

    Delicious! These are the best hot cross buns I've ever had. Only substitutions I made was I used; lite milk, margarine, 1/2 wholemeal flour and low gi sugar.

    Login or register to post comments

  • I haven't tried it with soy

    Submitted by eco_opps on 23. March 2015 - 19:46.

    I haven't tried it with soy milk yet but if you have the opportunity and they still turn out soft and fluffy let me know and I'll add the suggestion to the tips section.

    Login or register to post comments

  • Can I use soy milk instead?

    Submitted by Natash on 23. March 2015 - 14:53.

    Can I use soy milk instead?

    Login or register to post comments

  • Its always worked perfectly

    Submitted by eco_opps on 19. March 2015 - 13:36.

    Its always worked perfectly for me. You're welcome to try less yeast (1 teaspoon?) and let me know how it goes and I will adjust the recipe accordingly. I always use one of the following when baking 6 large hot cross buns.

    1/2 tablespoon / 2 teaspoons / half sachet dried yeast

    Login or register to post comments

  • Is the amount of yeast

    Submitted by FranB on 19. March 2015 - 13:27.

    Is the amount of yeast correct? It seems a half TABLESPOON of yeast is too much for 250g flour.

    Login or register to post comments