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Chai Hot Cross Buns with Honey Spiced Crosses


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Ingredients

12 portion(s)

Dough

  • 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
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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.

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Tip

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.

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Comments

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  • 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. 

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  • 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

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  • Do you have to use fresh

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

    Do you have to use fresh yeast?

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