Donna Hay's Classic Hot Cross Buns

Baking - sweet

Preparation time

30min

Total time

30h 30min

Portion

12 piece(s)

Level

medium

TM 5

by flispat@ozemail.com.au

published: 2019/03/30

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Ingredients

Hot Cross Bun Dough

1 tablespoons dried instant yeast
2 teaspoons caster sugar
375 grams Milk
635 grams plain flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
100 grams caster sugar
50 grams unsalted butter
1 piece egg
240 grams sultanas
55 grams mixed peel, optional

Piping

75 grams plain flour
80 grams water

Glaze

1 tablespoons water
2 teaspoons Gelatine powder
110 grams caster sugar
60 grams water

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Recipe's preparation

Dough

Place yeast, sugarand milk in mixing bowl and heat 3min/37°C/speed 1

Add the Flour, Mixed Spice, Cinnamon, Butter, Egg and combine 6 sec/speed 7, then knead 3 min/"Dough mode"

Add Sultanas and mixed peel (optional) and mix 10 sec/"Counter-clockwise operation" /speed 5

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.

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.

Cover with a damp cloth and set aside in a warm place for 30 minutes or until risen.

Preheat oven to 200°C (400°F).

Piping

Place the extra flour and the water in the mixing bowl and mix 10 sec/speed 4

Scrape down the sides of the mixing bowl and mix 20 sec/speed 4

Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns.

Bake for 30–35 minutes or until golden and springy to touch.

Glaze

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.

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.

Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is dissolved.

Brush with the warm glaze while the buns are still hot.

Tip

Melting the butter may help it combine more evenly

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

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!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

Recipe's categories:

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