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Salted Caramel and Pecan Hot Cross Buns



12 piece(s)

Salted Caramel Sauce

  • 125g unsalted butter (cubed)
  • 125g thickened cream
  • 250g brown sugar
  • 1/4 tsp salt

Hot Cross Buns

  • 180ml Milk
  • 80g unsalted butter
  • 1 egg
  • 2 tsp dry yeast
  • 50g brown sugar
  • 450g bakers flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 tablespoons Salted Caramel Sauce
  • 1/2 cup Pecan Pieces
  • 1/4 cup extra bakers flour
  • 6
    1h 40min
    Preparation 1h 20min
  • 7
  • 8
    • 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!

Recipe's preparation

    Salted Caramel Sauce
  1. Place all sauce ingredients into the bowl and cook for 8 minutes, Varoma temp, speed 3 with the MC off.


  2. Pour into a glass jar and set aside to cool.


  3. Hot Cross Buns
  4. Preheat oven to 200 Celcius.

    Add milk and butter to bowl and mix for 5 minutes, 37 degrees, speed 1.


  5. Add egg to bowl and mix 5 seconds, speed 3.


  6. Add to the bowl the yeast, brown sugar, bakers flour, cinnamon and salt. Mix for 10 seconds, speed 6.


  7. Knead for 4 minutes.


  8. Add salted caramel sauce and pecans and knead for a further one minute.


  9. Wrap in a Thermomat or place in an oiled bowl covered with glad wrap and leave in a warm place for 40 minutes or until doubled in size.


  10. Knock back dough and weigh out twelve 75g balls. Place on an ovensized Thermomat or a tray lined with baking paper. Cover with a damp Chux and leave in a warm place for 40 minutes or until doubled in size.


  11. Poke a hole into the middle of each bun (the end of a chopstick is good for this) and using a syringe, squirt about 1ml of caramel sauce into the bun (drizzle in with a teaspoon if you don't have a syringe).


  12. Combine the extra flour with 3-4 tablespoons of water and stir to make a paste. Place in a small zip lock bag with the corner snipped off and pipe lines on the buns to form crosses.


  13. Bake for 10 minutes then reduce temperature to 180 celcius and bake for another 10 minutes or until golden.  The buns are ready when they sound hollow when you tap them.


  14. Use a pastry brush to glaze the top of the buns while hot with some of the left over caramel sauce.



  15. You will have lots of caramel sauce left to pour over icecream or eat with a spoon from the fridge!


Accessories you need


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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Add a comment
  • Hi mine didn't seperate not

    Submitted by KateFarr on 31. March 2016 - 20:04.

    Hi mine didn't seperate not sure what's happening to yours tmrc_emoticons.(

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  • Can someone tell me if the

    Submitted by kate.lanham on 26. March 2016 - 10:31.

    Can someone tell me if the caramel sauce is supposed to seperate??? Mine has a thick layer of butter on the top!

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  • I can't wait to try these,

    Submitted by Stitching2die4 on 24. March 2016 - 13:41.

    I can't wait to try these, have just been shopping for the pecans...game on!

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  • Delicious, I substituted pure

    Submitted by KateFarr on 23. March 2016 - 15:37.

    Delicious, I substituted pure cream instead of thickened cream and the caramel turned out perfect.

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