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Custard Cross Buns

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12 portion(s)

Custard Cross Buns


  • 60 grams fresh yeast, or 20g of dried yeast
  • 500 grams Milk
  • 850 grams Baker's Flour
  • 125 grams unsalted butter, room temperature
  • 175 grams honey
  • 2 teaspoons flakey salt, crushed
  • 2 tablespoon ground cinnamon
  • 2 teaspoons Nutmeg
  • 1/3 teaspoon ground cloves
  • 250 grams currants
  • 125 grams mixed peel

Custard Crosses

  • 50 grams cornflour
  • 70 grams castor sugar
  • 2 --- eggs, Large
  • 400 grams Milk, full cream
  • 1/2 vanilla bean, or teaspoon of vanilla paste
  • 40 grams unsalted butter

Sugar Glaze

  • 150 grams castor sugar
  • 125 grams water
  • 6
    2h 20min
    Preparation 2h 20min
  • 7
  • 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!

Recipe's preparation

  1. Preheat oven to 180 degrees

    Line 1 or 2 rose gold baking trays with baking paper.

    Weigh milk and yeast into the TM bowl and dissolve for 3 minutes, 37 degrees, speed 1.
  2. Weigh in the flour, honey and butter and knead for 5 minutes Dough mode

    Add salt and spices and knead for a further 5 minutes.

    Place dough in a greased bowl and cover with cling wrap until doubled in size. This could take 1.5 hours
  3. NOTE: You can mill your own spice mix by adding cinnamon quills, nutmeg and cloves to the TM bowl and mill for 1 minute on speed 10. Alternatively, you could use 2.5 tablespoons of Gewurzhaur Hot Cross Bun Spice
  4. Once dough has risen to double its size add in the mixed peel and currants. You can hand knead until evenly mixed through dough or return dough, peel and currants to the TM bowl and knead for 3 minutes. NOTE: Hand-kneading gives a better distribution of fruit.
    Divide dough into 12 even amounts and form into balls. This will give you 12 large buns and will snugly fit a large rose gold baking tray (MixShop) - as pictured - OR divide dough into 24 smaller buns and place on 2 rose gold trays.

    Allow buns to rise for a further 30 minutes.
  5. Once buns have risen again. Cut a cross in each bun with a sharp knife. This is where the custard will sit.

    Bake in 180-degree oven for 15 minutes
  6. Custard
  7. While the buns are cooking make custard.

    Add all the custard ingredients into the TM bowl and cook for 7 minutes, 80 degrees, speed 3.5.

    Place custard in a bowl to cool and thicken.

    Place cooled custard in a piping bag or ziplock bag
  8. Assembly
  9. Once buns have part cooked and custard is made. Cut a corner in the ziplock bag (if using) to the desired width of the cross.

    Pipe custard into the pre cut crosses in buns.

    Return buns to the oven for a further 5 minutes. Cook longer if the buns in the middle don't appear cooked through.
  10. Glaze
  11. While buns are cooking make the glaze.

    Weigh sugar and water into TM bowl. Cook for 3 minutes, 100 degrees, speed 2.

    When buns are cooked allow to cool for 5 minutes before glazing.

    Using a pastry brush gently brush the buns with glaze being careful not to break the custard cross.

Accessories you need



This recipe has been converted from a recipe by Yael Shochat, chef and owner of the celebrated Middle Eastern restaurant Ima Cusine in Auckland.

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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  • Absolutely amazing! ...

    Submitted by TarniaPatton on 16. March 2018 - 23:29.

    Absolutely amazing!
    My favourite hot cross bun recipe so far. Big hit with the family. Made 24 smallish buns, whichbwere still huge
    thank you! Will be making again.

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  • could you use vanilla extract instead of the bean...

    Submitted by JessMum on 13. March 2018 - 23:15.

    could you use vanilla extract instead of the bean and if so how much do you think

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  • Thanks Fleur, ...

    Submitted by Thermopaige on 13. March 2018 - 19:43.

    Thanks Fleur,

    Im going to do a second proof in the fridge over night so they are fresh for hubbies work tomorrow.

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  • Jodes: Changed to teaspoons now. Thanks for...

    Submitted by Fleur Consultant on 13. March 2018 - 13:10.

    Jodes: Changed to teaspoons now. Thanks for picking that up. Want a job as a recipe proof reader? tmrc_emoticons.)

    Fleur Sharpe

    Thermomix Branch Manager

    Taringa,  Brisbane


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  • Just wanted to ask if 2 tablespoons of salt is...

    Submitted by Jodes on 13. March 2018 - 11:47.

    Just wanted to ask if 2 tablespoons of salt is correct before I make these. It just seems like a lot to me and I don't want to stuff them up!

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