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Sticky Date Hot Cross Buns with Caramel Glaze


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4

Ingredients

12 portion(s)

Hot cross bun dough mixture

  • 100 g extra Medjool dates, fresh & pitted
  • 100 g Medjool dates, fresh & pitted
  • 275 g Milk
  • 20 g instant yeast
  • 550 g bakers flour
  • 2 tsp natural bread improver, optional
  • 20 g brown sugar
  • 60 g Butter Cubed
  • 1 tsp cinnamon
  • 1 tsp Nutmeg
  • 2 tsp salt
  • 1 egg

Cross mixture

  • 50 grams plain flour
  • 50 grams chilled water

Caramel Glaze

  • 5 g hulled tahini
  • 15 g honey
  • 40 g coconut milk
  • 5 g Vanilla Bean Paste
  • 6
    3h 20min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 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!
5

Recipe's preparation

    Dough
  1.  Place the Extra dates into TM bowl and chop 2 sec / Turbo X 2, set aside.

     

      

    Add the other 100g of dates to TM Bowl and chop 2 sec / Turbo X 2 or until just chopped into pieces.

     

    Add Milk and yeast to dates in the TM,  2 mins / 37 degrees /  sp 1. 

     

    Add Flour, natural bread improver (optional), brown sugar, butter, cinnamon, nutmeg, salt & egg and knead Dough mode /  7 mins. 

     

    Without too much delay - Add the extra dates that you set aside earlier and knead Dough mode /  1 min. 

     

    Tip - Try not to let the dough sit too long before adding extra dates as the dough can settle on the base of the bowl and make it difficult to start kneading again.

     

    Place (sticky) dough onto TM mat, wrap in TM mat and allow to prove until doubled in size. This can take 1 to 2 hours or longer depending on your climate.

     

  2. Tip - The dough needs to double in size for light fluffy buns. I place mine in the oven on 90 degrees or defrost temp and they take 90 minutes.

     

     

    Once doubled in size gently divide into 12 pieces with TM spatula on TM mat into approximatly 90 - 100 grams for each bun.

  3.  

     

     

    Tip - If dough is sticky just sprinkle a little bakers flour on dough,  making it easier to divide and roll.

  4. Place on TM Baking Mat and allow to prove for another 45 minutes.

     

     

    Tip - I place mine back into the 90 degree oven to prove for the second time

  5.  

     

     

     

    Before second prove

  6.  

     

     

    Make cross mixture.

     

    Once the buns have "proved" a second time, remove from oven and start to preheat the oven to 180 degrees whilst you pipe the crosses on to the buns please see tips below...

     

    Place buns into hot oven to bake for approx. 20 minutes

     

     

    Tip - you can place them into the oven as it is heating up you may need to add a couple of minutes to cooking time.

     

     

  7.  

     

     

    Place buns into hot oven to bake for approx. 20 minutes

     

     

  8.  

    Fresh out of the oven

  9.  

    Fresh out of the oven

  10. Glaze with caramel glaze, see below...

  11. Cross Mixture
  12. Add the flour and water to the TM bowl mix 30 sec / sp 4, scrape down tm bowl and repeat if necessary.

     

    Place into a small ziplock plastic bag.

     

    Snip off the corner of the bag with the piping mixture in it..

     

    Pipe a continuous line accross the centre of each row of buns both lengthways and widthways to form the crosses. 

     

     

  13. Caramel Glaze
  14. Place ingredients into TM bowl mix sp 2 / 1 minute

     

    Use a pastry brush to glaze buns with caramel sauce while buns are still warm.

     

    Tip - this caramel glaze makes enough to double glaze the buns.

     

10

Accessories you need

11

Tip

Caramel Glaze was converted from the Wholefood Simply website.

For Inspiration follow me on Facebook //www.facebook.com/pages/Monicas-Thermo-Cooking/779951045357348 

 

Food for thought ?

This is the Ingredient list for a supermarkets Bakery Hot Cross Buns Sticky Date & Caramel:

Wheat Flour,Caramel(12%)(Sugar,GlucoseSyrup Glucose Syrup (from Wheat)(contains Preservative(220)),Sweetened Condensed Milk(Milk, Sugar),Palm Oil,Wheat Flour,Water,Margarine(Palm Oil,Milk Solids,Emulsifiers(471,472c),Antioxidant (304),Natural Flavour,Natural Colour(Carotene)), Natural Caramel Flavour,Rice Flour),Dates(12%) (Dates,Dextrose(From Corn)),Water,Crossing Mix (Wheat Starch,Wheat Flour,Vegetable Oils(Palm& Canola),Vegetable Emulsifier(471),Thickener(415), Salt),Sugar,Yeast,Vegetable Oils(Palm,Canola), Wheat Gluten,Bun Glaze(contains Glucose(From Wheat),Vegetable Gum(440),Acidity Regulator(330), Preservative(202),Vegetable Emulsifier(435)),MixedSpice,Iodised Salt,Natural Colour(Curcumin), Vitamins (Thiamin, Folate). Contain Gl Milk,Soybeans,Sulphites. May contain Traces of Egg,Peanuts,Tree Nuts,Sulphit

REALLY!

 

 

 

 


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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Comments

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  • Very good, nice dough & not too sweet. But the...

    Submitted by CeceG on 1. April 2018 - 08:21.

    Very good, nice dough & not too sweet. But the tahini glaze was too bitter so I substituted for salted caramel sauce.

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  • Better than the traditional sutana hot cross buns!

    Submitted by kennedyrh on 16. April 2017 - 18:28.

    Better than the traditional sutana hot cross buns!

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  • Yum!

    Submitted by Murnanet on 28. October 2016 - 14:33.

    Yum!

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  • Deicious! Thanks Mon.

    Submitted by Cherieejane on 16. March 2016 - 13:15.

    Deicious! Thanks Mon.

    Cheriee - Consultant NSW


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