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Bec's Table 1 hour Hot Cross Buns



12 portion(s)

Bec's Table 1 hour Hot Cross Buns

For the Dough

  • 15 g active dry yeast
  • 260 g full cream milk
  • 70 g Butter, cut into small cubes
  • 45 g caster sugar
  • 1 egg
  • 2 tsp flaked salt, or 1 tsp fine salt
  • 500 g plain flour
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • 1 tsp Nutmeg
  • 180 g mixed dried fruit, Wash fruit and soak in boiling water to plump up first then drain well

For the Cross Mix

  • 30 g cornflour
  • 1 tsp caster sugar
  • 2 tablespoons plain flour
  • 1.5 tablespoons water, add a tsp at a time to get the right consistency

For the Gaze

  • 125 gram caster sugar
  • 2 tablespoons water
  • 2 tablespoons apricot jam, sieved
  • 6
    1h 0min
    Preparation 40min
  • 7
  • 8
  • 9

Recipe's preparation

    Thermomix Method For The Dough
  1. Add the butter to the TM bowl and meld at 50°c for 2 mins, then remove from the bowl or melt another way and set aside to cool
  2. Add cold milk to the TM bowl and set to 50°c for 1.5 min's/sp2. When the time is up, the 50°c light should not be on; if it is ???, remove the lid for a few seconds till the light goes off.
  3. Then pop the lid back on, set to stir on speed 2/ 2 seconds, then proceed to add the yeast (making sure to miss the blades) set to speed 2 for 5 seconds.
  4. Add the butter and sugar and mix on speed 2.5 for 5 sec or so just to combine. Stand for 5 minutes with the lid on and MC in place.
  5. In the meantime, gather and weigh the remainder of your ingredients. Add the remainder of the ingredients except for the fruit and set to mix on speed 5/5 seconds or so till everything is combined. Set to knead for 3 minutes.
  6. Add the fruit and set on reverse speed + 5 for 6 seconds to fold in. (Go on, do it, the fruit will be fine) Turn onto a lightly floured surface; Divide into 80 g pieces, then roll and shape as shown in bake club.
  7. Set onto a lined baking sheet so that they are just touching. Cover with Clingfilm but not too tight so they can’t grow and leave to rest till doubled in size; depending on the temperature, it will take between 15 - 20 mins.
  8. Cross Mixture Method
  9. In the meantime, make your cross mixture. Mix together to form a paste. When mixing, the texture should be loose enough to gently move like lava but not runny.
    Mix all ingredients and pour into a piping bag with the appropriate piping tube. This mix needs to be pipeable but not runny at all. Set the oven to 220° c (200°c Fan). Once the buns have doubled in size, draw the cross, then bake until golden brown. Depending on your oven, you may want to rotate the tray ½ way through. Remove from the tray onto a wire rack to cool.

    Pipe on top of buns just before going into the oven.
  10. Glaze Syrup Method
  11. Place in a saucepan on the stove and stir until rolling boil and cook till the sugar has melted. Set aside till the buns come out of the oven then paint on the buns while still hot straight from the oven.

Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Bec's Tips: Choose the method you want to use, then read the instructions before you start. The faster you can make these (up to the proving stage), the faster they will prove. We're relying on the dough still being warm. And don't forget to cover them loosely with Clingfilm while they're proving it will help them rise quickly.

Don't put them in the oven until they've doubled in size, and they'll be perfect.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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