- 620 grams bakers flour
- 50 grams raw sugar
- 1.5 teaspoons salt
- 2 heaped teaspoons cinamon
- 2 heaped teaspoons mixed spices
- 2 heaped teaspoons Nutmeg
- 70 grams Butter
- 2 teaspoons dried yeast
- 380 grams full cream milk
- 1 teaspoon raw sugar
- 1 egg
- 250 grams Dried Fruit, Raisins sultanas and cranberries
- 100 grams flour
- 90 grams water
- 20 grams sugar
- 30 grams water
- 30 grams sugar
- Measure flour, sugar, salt, cinnamon, mixed spice , nutmeg and butter into TM Bowl and mix 5sec/sp8, then set aside.
- Add milk to TM bowl and heat 2.5min/37deg/sp1 or until temperature is reached.
- Add yeast and the 1tsp of sugar to the TM Bowl with the warmed milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.
- Add the reserved flour mix and the egg to the TM bowl and mix 10-15sec/sp7 or until all ingredients are combined.
- Knead 3mins//.
Leave dough mix in TM bowl to rise. Depending on the weather this can take from 40-60mins.
You can put the bowl in a warmer spot but I left mine in the housing!
- Preheat oven to 200degC.
- Punch down dough with the spatular, replace lid and MC and weigh the dried fruit onto the lid (keeping MC on) and then again knead 3mins//. When there is about 1min to go remove MC so dried fruit can fall into bowl.
- Divide dough into 80g portions. Form into balls and place them close together on a greased baking dish. Can use a tiny amount of oil on your hands to help ball them up as the dough will be sticky.
- Stand in a warm place to prove for 20-30mins or until buns are 1.5 times their original size.
- 1. Place all paste ingredients into clean TM bowl and mix 30sec/sp4. You want it to be a thick paste.
- 2. Pour into piping bag and pipe thick crosses onto buns.
- 3. Bake for about 20mins or until golden brown.
- 1. Place water and sugar into TM Bowl and cook 2mins/100deg/sp4.
- 2. Brush buns with hot sugar syrup while still warm.
Paste for Crosses
This recipe is a bit more complex than some recipes but it really is worth the effort. Actual time spent at your Thermomix is quite minimal, most of the preparation time is rising time for the dough.
Please note that this is supposed to be quite a wet/sticky dough. If you find it too sticky then you can add a bit more flour until you're happy with the texture, just be carefult that you don't add too much. To make the handling of the dough into rolls easier I like to oil my bench and my hands a little.
Notes on YeastFresh yeast is worth sourcing as it makes a big difference to the end result. Fresh yeast can be broken into pieces and stored in an air tight container in the freezer. You will know that your yeast is still active when you add the flour and sugar in the first step. If it doesn't bubble then you'll know that you need to buy new yeast.
VariationsYou can add all sorts of things to the basic dough depending on what you like. Sultana's, currents, cranberries are lovely but so are milk or white chocolate chips, caramel pieces etc. Let your imagination guide you.
Want to make them the day before? Try this... If you want them ready early in the morning you can make them the day before and then just bake them for 12minutes. Then take them out, let them cool, store in an airtight container over night. Then in the morning preheat your oven to 200deg again and then bake them for the last 8 minutes. This way you can do 99% of the work the day before but still enjoy lovely fresh HCB's first thing in the morning (and maybe even enjoy a sleep in too!!).
Or if you have a bit more time in the morning you can do the first prove as a slow prove in the fridge over night. Follow the steps to knead the dough and then put it in a bowl and set aside to prove. At this stage cover the bowl with plastic wrap and put it in the fridge. In the morning pull it out of the fridge. If you have time it's worth letting it sit on the bench for a bit to come to room temperature. I've done both methods and think I get a slightly better result if I put it on the bench for a little while first. Now divide into portions, roll and let prove until they are 1.5 times the size then bake.
Special Thanks: A very special thanks must go to my wonderful aunt Barbara who has been making the non-thermie version of this recipe for over 30 years. I believe she got the recipe from a 1981 Womans Weekly. I converted the recipe and altered it slightly by adding more spices and fruit. She has been making these for our annual family "bun fight" for as long as I can remember and this day is looked forward to by our whole extended family every year.
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.
Other users also liked...
- Cinnamon Scrolls with Caramel Sauce
- GF and DF Orange and chocolate nutty cookies
- Adrian Richards Banana Bread
- Family Chocolate Cake
- Caramilk Chunk Cookies
- Butter Cut Out Biscuits
- The perfect lemon tart
- Bubblegum Berry gummies
- Triple chocolate chip biscuits
- Corn Flake Crunch Cookies
- Paleo Meringue
- Grammy’s and Aunt Shirley’s Almond Cookies