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Erica & Arwen's Apricot & Hazelnut Hot Cross Buns



12 portion(s)

Apricot & Hazelnut Hot Cross Buns

  • 1/2 vanilla bean pod
  • 1/2 teaspoon cloves, whole
  • 1/4 Nutmeg
  • 1/2 cinnamon stick
  • 15g dried instant yeast
  • 250 grams Milk
  • 520 grams bakers flour, or use half spelt & half bakers flour
  • 1 teaspoon salt
  • 50 grams sugar
  • 70 grams Butter
  • 1 egg
  • 70 grams Roasted Hazelnuts, (no skin)
  • 120g dried apricots, (I use organic sulphate free ones)
  • 1 tbs apricot jam or honey, to glaze buns with
  • 4tbs TM Chocolate Hazelnut Spread

Recipe's preparation

    Apricot & 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, hazelnuts & dried apricots knead 2-3 min. adding more flour if the mix is too sticky.

    Allow to rest in warm place covered with tea towel for 30-40 minutes then divide into 12 buns.

    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 or apricot jam to glaze them.

    Place chocolate hazelnut spread into piping bag & pipe crosses over slightly cooled buns. Or use butter & apricot jam mixed together to pipe over the top as crosses. (Or melted white or dark chocolate.)



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

Erica Noble & arwen.thermomix worked on this recipe together as they both love the Hot Cross Buns made at Jackman & McRoss Bakery in Hobart & wanted to make their own version.

You may like to change some of the dired apricots to some sultanas or currants too.

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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