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Choc Hazelnut Hot Cross Buns


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Ingredients

12 portion(s)

Choc Hazelnut Hot Cross Buns

  • 1/2 vanilla bean pod
  • 1/2 teaspoon cloves, whole
  • 1/4 Nutmeg
  • 1/2 cinnamon stick
  • TM Chocolate Hazelnut Spread, 1 batch
  • 1 tbsp dried instant yeast
  • 250 grams Milk
  • 1 teaspoons salt
  • 500 grams bakers flour
  • 50 grams sugar
  • 70 grams Butter
  • 1 egg
  • 70 grams Roasted Hazelnuts, (no skin)
  • 70 grams Dark Chcoolate Chips, small ones- good quality chocolate
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

    Choc Hazelnut Hot Cross Buns
  1. Place vanilla bean, cloves, nutmeg & cinnamon into the TM bowl & chop for 1 min speed 10. (If it is not all chopped up you may need to add a tablespoon of the flour & chop it again).

    Add milk and yeast into mixing bowl with the spices and heat 1 min/37deg/speed1.

    Add flour, salt, butter, egg & sugar and mix 6 sec/speed 7 then knead 2-3 minClosed lidDough mode.

    Add hazelnuts & chocolate chips 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.

    Option here is to flatten each piece of dough & put a heaped teaspoon full of the cooled chocolate hazelnut spread, closing the dough over then turn upside down so the join is on the bottom.

    Place buns onto 2 large pieces of baking paper in the 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 honey to glaze them.

    Place chocolate hazelnut spread into piping bag & pipe crosses over slightly cooled buns. 

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Tip

If you don't want to use the chocolate hazelnut spread you could put a ferrero rocher choclate inside each bun or a lindt ball.

If you are making your chocolate hazelnut spread before starting this recipe you don't need to clean the bowl before starting the recipe.


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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  • Not hot cross bun consistency

    Submitted by Sars_Rec on 25. March 2016 - 18:57.

    Not hot cross bun consistency at all. More like rock cakes. They taste delicious but not what I was wanting them to be like. Also it doesn't state when t add the sugar. I won't be making this again unless I want rock cakes. 

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  • These hot cross buns are

    Submitted by Ah68 on 13. March 2016 - 20:49.

    These hot cross buns are delicious. I will add a bit more of the spices next time. I baked them in the oven I did not steam them first.  Thanks for the recipe. 

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  • Hi, the instructions do not

    Submitted by matoos55 on 6. April 2015 - 18:37.

    Hi, the instructions do not state when to put the sugar in. Not a bad recipe but can be easily dried out.

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