- 180 g water
- 180 g Milk
- 90 g Butter, or margarine
- 4 heaped teaspoon dried yeast
- 780 g plain flour
- 3 tsp bread improver
- 1.5 tbsp cinnamon
- 2 tsp mixed spice
- 65 g honey
- 25 g sugar raw
- 1.5 eggs
- 1 grated lemon zest, or zest of half an orange
- 1 tsp salt, (only if butter/margarine is unsalted)
- 160 g sultanas
Weigh water, milk and butter into TM bowl. Close lid and heat 5 min/37'/sp1.
Weigh in all ingredients except sultanas in the order listed. For the eggs, crack one egg into a small bowl and scramble with a fork; pour half into TM bowl (keeping the remainder aside for the egg wash) and add the second egg directly to TM bowl.
Set lid to closed and knead for 6.5 minutes. In the last 30 seconds, stop the knead and weigh in sultanas through the lid. Knead for the remaining 30 seconds.
Invert TM bowl over a large bowl and twist the knob in the middle of the base to turn the blades and help release the dough; use a spatula to remove the remaining dough. In the bowl, knead by hand for a minute to fully incorporate all sultanas. The dough should be somewhat sticky but still workable.
Cover bowl and allow dough to prove in a warm place, about an hour or until doubled in bulk.
Turn dough out onto lightly floured surface and cut to size; form round balls and place them slightly apart in rows onto a lined baking tray (I make 36 smallish buns from this quantity). Cover with a tea towel and allow to rise in a warm place for 30 - 40 minutes - the buns should rise and touch each other, with no gaps between.
Meanwhile prepare the cross paste. Use a fork to mix 4 very heaped tablespoons self-raising flour with enough water to make a thick but soft paste (start with 6 tbsp water and gradually add more). Make a piping bag out of baking paper, snip off the bottom to make a small hole and place it in a tall cup, ready to add cross paste.
Mix an egg wash with the remaining half egg and a splash of milk. When the buns have risen, lightly brush egg wash onto the tops of the buns. Then spoon cross paste into prepared piping bag and pipe crosses onto the buns.
Bake in preheated 180'C oven for about 20 mins (larger buns may take a bit longer), until golden and baked through.
If desired you can make a sugar glaze and brush over them while warm.
For those of us who regularly don't have baker's flour, to still be able to make deliciously light and fluffly hcb's.
Best eaten on day of baking. Freeze any leftovers for a quick breakfast.
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...
- Fudgy Paleo Brownie
- Banana Bread
- Easy Chocolate Slice
- Elles Ultimate Chocolate Cake
- Yorkshire Parkin (Gingerbread slice)
- Choc chip biscuits
- Vegan banana pancakes
- Paleo Chocolate Brownies GF
- Fruit ~N~ Nut Granola Bars
- Banana and Strawberry Muffins / Cupcakes / Loaf
- Gevulde speculaas (Dutch spiced biscuit filled with almond paste)
- Pasta Arrabiata (all-in-one)
- Pumpkin & Brown Rice Quiche
- Light & Tangy Lemon Meringue Pie
- Best Chewy Anzac Biscuits
- Cinnamon Tea Cake
- Slow Cooker Bacon & Vegie Quiche
- Cinnamon Zucchini Loaf
- Easy Creamy Chicken Pasta
- Raspberry Lemon Custard Cake
- Bacon, Ricotta & Roast Capsicum Quiche
- Quick Zucchini Quiche
- Quark - German spreadable cheese