Kirstie's Hot Cross Buns

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Kirstie's Hot Cross Buns

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Ingredients

15 portion(s)

Kirstie's Hot Cross Buns

275g lukewarm water
5 tsp dried instant yeast
550g bakers flour
1/2 tsp salt
3 tsp milk powder, optional
2 tsp bread improver
60g sugar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground cloves
50g Butter
170g chocolate chips, or dried fruit
1 egg

crosses

50g water
40g plain flour
1/2 tblsp olive oil

Glaze

2 tblsp hot water
2 tblsp sugar

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6

2h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
9

Recipe's preparation

In this order add to bowl: Water, yeast, sugar, milk powder, flour, bread improver, cinnamon, nutmeg, cloves, butter, egg, and mix speed 3 for 20 seconds

Knead for 6 mins.

Leave in jug for 15 mins to double in size.

Knead for one rotation to release the dough off the blades

Tip onto mat and punch the air out, punch it out nice and flat and spread your choc chips or mixed fruit on top. Roll up and cut into 15 similar sized portions. Roll/shape into balls and place in high sided greased and lined pan.

Keep in a nice warm moist place to again double in size. I pop mine in the oven set to 30degrees with a dish of boiling water – so it doesn’t dry out – for about 45 mins.

Just before you turn the oven on, mix together the crosses mixture in the thermomix for 20 seconds speed 4 (butterfly in) then pipe crosses on the buns- If you want chocolate crosses, add 2 teaspoons cocoa powder to the jug before mixing cross ingredients.

Cook on 180degrees for 25 mins then paint the sugar glaze over the top of the buns.

Try to let them cool for a few minutes before burning yourself – eating!

Accessories you need

Spatula TM5/TM6
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Tip

Mill orange or lemon rind with the sugar before adding everything to the jug for a citrus flavour.

Add some orange oil and cocoa powder to the crosses mix for Jaffa flavour crosses.

You can do loads of different dried fruits, you can add ½ the fruits or choc chips to flavour the dough more as well.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.