• thumbnail image 1
Print to PDF

Print recipe

Chai Hot Cross Buns with Honey Spiced Crosses



12 portion(s)


  • 1/2 vanilla bean pod
  • 1/2 teaspoon cloves, whole
  • 1/2 teaspoon Cardamon seeds
  • 1/4 Nutmeg
  • 1/2 cinnamon stick
  • 1 ginger knob
  • 7 grams dried instant yeast, or 40g fresh yeast
  • 250 grams milky Chai Tea
  • 2 teaspoons salt
  • 500 grams bakers flour, or I use 200g spelt flour & 300g bakers flour
  • 50 grams honey
  • 70 grams Butter
  • 1 egg
  • 100 grams sultanas
  • 70 grams currants

Honey Spiced Crosses

  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 heaped teaspoon cinnamon
  • 250 grams cream cheese

Recipe's preparation

    Chai Hot Cross Buns
  1. Place vanilla bean, cloves, cardamon, nutmeg & cinnamon into the TM bowl & chop for 1 min speed 10. (If it is not all chopped up you made need to add a tabspoon of the flour & chop it again) Add ginger & chop 2 secs speed 10.

    Make your milky chai acording to your instructions - (you can use the new EDC recipe if you like) Or a Chai teabag & water & milk is fine.

    Add cooled milky chai tea (needs to be 37 degrees or lower), honey and yeast into mixing bowl with the spices and heat 1 min/37deg/speed1.

    Add flour, salt, butter, egg and mix 6 sec/speed7 then knead 2-3 minClosed liddough mode.

    Add sultanas, currants and combine 10-15 sec/reverse/speed 5.

    Allow to rest in warm place covered with tea towel for 30-40 minutes then divide into 12 buns & place on large pieces of baking paper in the place in Varoma dish. (6 on the top tray & 6 on the bottom). Allow to rise in a warm spot.

    Fill TM bowl with 500ml water. Place varoma with buns on top of TM bowl & cook 15minutes/Varoma/speed 2.

    Preheat your oven to 200 degrees.

    When your buns have finished steaming, gently move them on to an oven tray still on their baking paper & bake for 10- 15 mins until golden brown. Brush with some extra honey to glaze them.

  2. Honey Spiced Crosses
  3. Place all ingedients into the TM bowl & chop speed 5 for 5 secs. Place mixture into piping bag & pipe crosses over slightly cooled buns. Any leftovers of this mixture are great to spread directly onto the buns when you cut them open.



You may prefer to make chocolate chip buns instead of the fruit!!

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.

Other users also liked...


Add a comment
  • these didn't rise as much as

    Submitted by Jackieattard on 1. April 2015 - 18:02.

    these didn't rise as much as I'd hoped so I think the yeast was off plus they were quite wet so I found it difficult to shape into nice looking buns. From what I could tell, they were tasty though. Thanks for sharing. 

    Login or register to post comments
  • Recipe says fresh or dry

    Submitted by We Love Thermomixing on 26. March 2015 - 13:46.

    Recipe says fresh or dry yeast - dry yeast is fine just use a couple of teaspoons about 10g

    Passionate Thermie consultants based in and around Hobart, sharing energy, enthusiasm & commitment to cooking. Visit our Facebook page- We Love Thermomixing

    Login or register to post comments
  • Do you have to use fresh

    Submitted by meshelly59 on 26. March 2015 - 09:45.

    Do you have to use fresh yeast?

    Login or register to post comments