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Sticky Date Hot Cross Buns with Caramel Glaze



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
  • 7
  • 8
    • Appliance TM 5 image
      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.

Recipe's preparation

  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.




    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





    Before second prove




    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.






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




    Fresh out of the oven


    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.



Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Caramel Glaze was converted from the Wholefood Simply website.

For Inspiration follow me on Facebook @mixingwithmonica

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


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.

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Add a comment
  • 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.


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  • Deicious! Thanks Mon.

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

    Deicious! Thanks Mon.

    Cheriee Edwards - Consultant

    Find me on Facebook; Thermo-Cher

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