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Erica & Arwen's Apricot & Hazelnut Hot Cross Buns


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Ingredients

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
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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 minClosed lidDough mode. 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.)

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Tip

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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