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Hot Cross Buns- Dark Chocolate and Sour Cherry


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Ingredients

12 piece(s)

Dark Chocolate and sour cherry Hot Cross buns

  • 80 grams Butter, Room temp
  • 1 tbsp caster sugar
  • 250 grams Milk
  • 14 grams dried yeast
  • 600 grams strong bread flour
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 60 grams caster sugar
  • 1 orange zest
  • 80 grams warm water
  • 1 egg
  • 100 grams dark chocolate chips
  • 140 grams sour cherries

Flour paste for cross

  • 70 grams flour
  • 1 tbsp milk powder
  • 1 tbsp caster sugar
  • 75 grams water
  • 1 tbsp vegetable oil, Neutral oil

Glaze

  • 70 grams sugar
  • 70 grams water
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp Vanilla Paste
  • 1/2 tsp Gelatine powder
  • 6
    1h 50min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

    Dough
  1. 1.Place bowl on top of machine and weigh out chocolate chips and sour cherries, place aside
    2.Place butter, 1tbsp sugar and milk in bowl 2mins/37deg/sp1 prolong time if butter has been in fridge
    3.Add yeast activate 2mins/37deg/sp1
    4.Add to bowl flour, spices, salt, sugar, orange zest, warm water and egg mix 10secs/sp 7
    5.Knead 2mins
    6.Add weighed chocolate and sour cherries knead 30secs
    7.Preheat over to 220 degC and prepare baking tray with baking paper
    8.Transfer dough onto silicone bread mat and form a ball. Wrap in bread mat or place an oiled bowl over the top of the dough to prove for approx 30 mins or until dough doubles in size.
    9.Knock dough back, divide into 12 or 24 equal sized pieces. Roll into buns and place close together onto prepared baking tray, cover loosely with silicone mat or a damp tea towel and place aside to prove. Approx 30mins or until doubled in size
  2. Flour paste
  3. 1.Place flour, milk powder, sugar, oil and water into bowl mix 30 sec/sp4
    2.pour into prepared piping bag or squeezy bottle and pipe crosses onto the top of the proven buns.
    3. Spray with water and place in hot over for 15-20mins
  4. Glaze
  5. 1.Place sugar, water, cinnamon, mixed spice and vanilla in bowl 3mins/100deg/sp4
    2.Mix 1/2tsp of gelatine with 1tsp water add to glaze mix 10sec/sp4
    3.using a pastry brush apply the glaze to the hot cross buns

    Allow to cool for a few minutes. They are best eaten warm on the day but are still amazing toasted the following day
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Accessories you need

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Tip

If you only have plain flour they still come out really well
Buttermilk can be used instead of milk
I replace the egg with about 40g of extra liquid as we have allergies in our household.The egg does add richness to the dough
The gelatine in the glaze helps it to stay on top of the buns and give a nice shine, it can be left out.
You can change the fruit in this recipe to any dried fruit, want to make them traditional just sub the chocolate and dried cherries with sultanas.
If you don't have milk powder replace the water with milk
Ive only made these in the Tm6 and Tm5 I do not know if it will fit in the Tm31


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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