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Hot Cross Thermie Buns



12 portion(s)


  • 1/2 zest of lemon peeled with potato peeler
  • 600 g bakers flour
  • 1/2 tsp salt
  • 350 g Milk
  • 15 g Yeast, or 2x 7g packets
  • 50 g sugar
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 65 g soft butter
  • 1 egg
  • 130 g sultanas
  • 90 g currants


  • 80 g plain flour
  • 1 tsp olive oil
  • 1 pinch salt
  • 100 g water


  • 2 tbsp sugar
  • 2 tbsp water
  • 6
    2h 20min
    Preparation 2h 0min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Place Lemon Zest in mixing bowl and mill 10 secs / spd 9 untill it resembles a mixed peel consistency - set aside.

    Place milk & yeast in mixing bowl & heat 1 min / 37 deg / spd 1.

    Sift in flour, salt & spices then add sugar, butter & egg to the mixing bowl & mix 6 sec / spd 7 until combined then knead 2-3 min / Closed lid / dough mode until the mix is elastic.
    If dough is sticky you may need to add more flour
    Add sultanas, currants and zest & combine 10 sec / counter-clockwise operation / spd 5. Knead again for 2-3min / Closed lid / dough mode.
    Tip - the more you work the mix the better the dough consistency.

    Transfer dough onto your Thermomat or lightly floured surface and work into a ball. Place ball into a greased bowl, cover with gladwrap and a tea towl and place in a warm spot (some even say the front window of a car) anywhere from 3/4hr - 1 1/2 hr until doubled in size.

    Punch down dough to original size and knead lightly until smooth. Cut into 12-16 pieces. Knead pieces into bun shapes and place on a large greased or baking paper lined tray about 1 cm apart. Cover with a tea towel and stand in a warm spot for about 15 mins or until double in size.

    Pre-heat oven to 180c.

  3. Place all ingredients into the mixing bowl and mix 30 sec / spd 4.
    Pour into a sandwich bag, snip the corner off and pipe crosses on the buns.

    Place crossed buns in oven for about 20 mins or until cooked.
    (I’ve had to reduce the temp to 160c and cook for 20-30mins due to my silly oven!!)

  4. GLAZE
  5. With about 2 mins of bun cooking time to go - in your clean TM mixing bowl add water and sugar and cook 2 min / 100c / spd 4.

    Using a brush, glaze your buns with the syrup as soon as they come out of the oven.


Accessories you need



If you don't have Bakers Flour you can sub with the equivalent of quality Plain Flour and 2 tsp Bread Improver.

Omit or reduce lemon zest to taste as needed.

DAIRY FREE OPTION - subs Butter with Coconut Oil or Olive Oil and Moo Milk with Almond Milk.

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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  • So easy and tasted like the real thing. I just...

    Submitted by kennedyrh on 12. April 2017 - 21:42.

    So easy and tasted like the real thing. I just used sultanas and omitted the currants as we didn`t have any.

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  • Best Hot Cross Bun Recipe!

    Submitted by MummyNaomi on 13. April 2015 - 22:23.

    Best Hot Cross Bun Recipe! Definitely the best recipe I have ever come accross! I made the version above, a fruitless version by just omitting the fruit and a chocolate chip version too. All came out perfectly, fluffy, light and so delicious. Hubby and the kids were very impressed. You just cant stuff this recipe up, its so easy and the buns taste so good tmrc_emoticons.) 

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  • Thank You - Terrific recipe

    Submitted by Aqiela on 7. April 2015 - 23:37.

    Thank You - Terrific recipe they came out perfect will defo make them again 

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  • Mine turned out too hard not

    Submitted by TammyO on 30. March 2015 - 23:22.

    Mine turned out too hard not fluffy at all. Think I over proofed them and over cooked them tmrc_emoticons.(

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  • Too much milk in this recipe.

    Submitted by quig158 on 21. March 2015 - 13:06.

    Too much milk in this recipe.

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  • These were awesome.  I made

    Submitted by LorraineR on 29. May 2014 - 21:12.

    These were awesome.  I made two batches at Easter and will make them again next year.

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  • Very yummy.  First time made

    Submitted by dee76 on 24. April 2014 - 09:09.

    Very yummy.  First time made and a sucess. Thanks for the recipe


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  • Im new to this, so excuse the

    Submitted by carley85 on 16. April 2014 - 08:20.

    Im new to this, so excuse the silly question but when it says sugar what type is best?

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  • Thank you for the recipe!

    Submitted by Chantelharding on 11. April 2014 - 15:03.

    Thank you for the recipe! Have made these twice now and they disappear almost straight away tmrc_emoticons.) made the dairy free option and they turned out perfect!

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