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Sticky Date Hot Cross Buns



8 portion(s)


  • 3 Sachets of yeast
  • 200 g dates
  • 150 g water
  • 1 heaped teaspoon bicarb soda
  • 400 g Self Raising Flour
  • 40 g sugar
  • 55 g Butter
  • 5 g salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 g vanilla essence
  • 100 g Milk
  • 90 g sultanas
  • 1 teaspoon baking powder


  • 80 g flour
  • 80 g water
  • 10 g oil
  • 1 pinch salt

Caramel Glaze

  • 100 g Butter
  • 100 g cream
  • 180 g brown sugar

Recipe's preparation

    Sticky Date Buns
  1. Chop dates for 15 seconds / speed 7. 


    Add water and cook for 2 minutes 30 seconds / 100 degrees / speed 1.  Add bicarb and mix 5 seconds / speed 3


    Set aside. Clean and dry bowl. 


    Mill sugar 10 seconds / speed 9. Add butter and mix 5 seconds / speed 4. Add milk, vanilla and yeast and heat 2 minutes / 37 degrees / speed 1. 


    Add flour, baking powder and spices and mix 10 seconds  / speed 4. 


    Add dates, scrape sides and knead for 1 minutes 30 seconds Closed liddough mode or until completely combined.

    Set aside into a Thermoserver and allow to prove for 8 hours or overnight.   It really does need the long proving time. The result is a light and fluffy bun. 


    Once risen, shape into small balls with wet hands.  Place onto a lined baking tray and allow to rise again for an hour.  While they are rising again, make your cross piping mixture.  Pipe crosses onto your buns before putting them into the oven.


    Place crossed and risen buns into oven and cook for 25-30 minutes / 180 degrees or unitl golden. 


    While buns are cooking, make your caramel glaze. 



  2. Crosses
  3. Place all ingredients into a clean jug and mix for 30 seconds / speed 4.  Pour into piping bag and pipe crosses onto buns before they go in the oven. 

  4. Caramel Glaze
  5. Cook all ingredients in the jug for 5 minutes / varoma / speed 2. 


    Using a pastry brush, glaze buns genrously while warm.


    Serve buns with butter and extra glaze. 


Accessories you need

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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
  • Tasty 😋 ...

    Submitted by Cinilea on 1. April 2018 - 20:58.

    Tasty 😋
    my buns didn't rise much. Scones don't either. Any Recommendations?

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  • I left the bicarb out of the

    Submitted by goaheadmakemylunch on 17. April 2014 - 19:25.

    I left the bicarb out of the original recipe, my apologies. Even adding 3 sachets of yeast will help too, and cuts down the proving time. 


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  • Has anyone made these, ive

    Submitted by Vonnie on 5. April 2014 - 14:18.

    Has anyone made these, ive had two attemps and the dough does not rise at all


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  • My mixture is so sticky and

    Submitted by Healthy J on 28. March 2014 - 11:13.

    My mixture is so sticky and gooey, not like dough at all, is this normal?

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