THERMOMIX ® RECIPE

1 Donna Hay's Classic Hot Cross Buns

Recipe's preparation

Dough

1. Place yeast, sugarand milk in mixing bowl and heat 3min/37°C/speed 1
2. Add the Flour, Mixed Spice, Cinnamon, Butter, Egg and combine 6 sec/speed 7, then knead 3 min/
3. Add Sultanas and mixed peel (optional) and mix 10 sec//speed 5
4. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size.
5. Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in a lightly greased 22cm square cake tin lined with non-stick baking paper.
6. Cover with a damp cloth and set aside in a warm place for 30 minutes or until risen.
7. Preheat oven to 200°C (400°F).

Piping

8. Place the extra flour and the water in the mixing bowl and mix 10 sec/speed 4
9. Scrape down the sides of the mixing bowl and mix 20 sec/speed 4
10. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns.
11. Bake for 30–35 minutes or until golden and springy to touch.

Glaze

12. While the hot cross buns are baking, make the glaze. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 1–2 minutes or until the gelatine is dissolved. Set aside.
13. Place the sugar and extra water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan.
14. Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is dissolved.
15. Brush with the warm glaze while the buns are still hot.