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
-
6
2h 45min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
-
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 is created for
TM 31
-
Recipe's preparation
- Add Caramilk chocolate to bowl (ensuring pieces are no bigger than Thermomix selector) and turbo 1.5 seconds. Transfer to bowl and set aside.
- Add milk, sugar and yeast and heat 2 min/37 degrees/speed 2.
- Add flour, bread improver, cinnamon, salt, butter and eggs and combine 20 sec/speed 3.
- Knead
"Dough mode" 6 mins.
- Transfer dough onto Thermomat or floured surface and flatten into a rectangle shape.
- Sprinkle reserved chocolate and begin to knead by hand until all chocolate is evenly combined.
- Leave to prove in an oiled bowl or Thermomat until doubled in size.
- 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.
- Place in oven for 15 minutes.
- Add sugar and cornflour to bowl and mill 5 sec/speed 10.
- Add eggs, milk, vanilla and butter and thicken
"Thickening" /80 degrees. Leave to slightly cool.
- 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.
- Add water and sugar to bowl and heat 2 min/100 degrees/speed 2. Brush buns with glaze while warm.
- Enjoy!
HOT CROSS BUNS
CUSTARD CROSSES
SUGAR GLAZE
Accessories you need
-
Measuring cup
buy now -
Spatula TM5/TM6
buy now
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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