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1 SALTED CARAMILK HOT CROSS BUNS WITH CUSTARD CROSSES

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SALTED CARAMILK HOT CROSS BUNS WITH CUSTARD CROSSES

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Ingredients

12 portion(s)

HOT CROSS BUNS

  • 250 g Caramilk Chocolate, broken into pieces
  • 200 g Milk
  • 50 g raw sugar
  • 2.5 tsp dried instant yeast
  • 500 g Baker's Flour
  • 2 tsp bread improver
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 130 g Butter, cut into small cubes
  • 2 eggs

CUSTARD CROSSES

  • 50 g raw sugar
  • 50 g cornflour
  • 2 eggs
  • 400 g Milk
  • 1/2 tsp vanilla extract
  • 40 g Butter

SUGAR GLAZE

  • 40 g water
  • 40 g raw sugar
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  • 6
    2h 45min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    HOT CROSS BUNS
  1. Add Caramilk chocolate to bowl (ensuring pieces are no bigger than Thermomix selector) and turbo 1.5 seconds. Transfer to bowl and set aside.
  2. Add milk, sugar and yeast and heat 2 min/37 degrees/speed 2.
  3. Add flour, bread improver, cinnamon, salt, butter and eggs and combine 20 sec/speed 3.
  4. Knead Dough mode 6 mins.
  5. Transfer dough onto Thermomat or floured surface and flatten into a rectangle shape.
  6. Sprinkle reserved chocolate and begin to knead by hand until all chocolate is evenly combined.
  7. Leave to prove in an oiled bowl or Thermomat until doubled in size.
  8. Preheat oven to 180 degrees. Divide dough into 12 portions and roll into buns. Place on lined baking tray a couple of cm apart and leave to prove for a further 30 minutes.
  9. Place in oven for 15 minutes.
    10. CUSTARD CROSSES
  10. Add sugar and cornflour to bowl and mill 5 sec/speed 10.
  11. Add eggs, milk, vanilla and butter and thickenThickening/80 degrees. Leave to slightly cool.
  12. Remove partly cooked buns from oven. Using a piping bag or snap lock bag, pipe custard crosses on buns and return to oven for 5 mins or until golden brown.
    13. SUGAR GLAZE
  13. Add water and sugar to bowl and heat 2 min/100 degrees/speed 2. Brush buns with glaze while warm.
  14. Enjoy!
10

Accessories you need

  • Measuring cup
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  • Spatula TM5/TM6
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11

Tip

Use caramilk choc chips instead of chocolate block and skip first step.

For TM5 owners thicken custard 7 min/80 degress/speed 3.5.

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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