Ingredients
16 piece(s)
Tangzhong Hot Cross Buns
- 130 grams unsalted butter, cut into pieces, plus extra to grease
- 300 grams Milk, keep refrigerated (must be cold)
- 50 grams sugar
- 2.5 teaspoons dried instant yeast
- 2 eggs
- 500 grams bakers flour, add 20 grams cocoa powder if making chocolate hot cross buns
- 1.5 teaspoons all spice, can use cinnamon, nutmeg, cloves, grated orange/lemon
- 1 teaspoon salt
- 200 grams mixed fruit or choc chips if making chocolate hot cross buns
- --- Maple Syrup to brush on top of hot cross buns. Can also use apricot jam
- --- Follow recipe from everyday cookbook if you want to make the crosses
- --- Serve with a flavoured butter, see last step.
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6
2h 30min
Preparation 2h 0minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created forTM 6
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 is created forTM 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 is created forTM 31
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Recipe's preparation
- Grease a large bowl and line a baking tray (30 x 40 cm), then set aside. If using dried fruit, soak it in boiling water for 5 mins and drain thorougly.
- Place a bowl onto mixing bowl lid and weigh butter into it, then set aside.
- Add 50 grams of bakers flour and 250 grams of milk and cook using thickening mode
"Thickening" . If you have a TM31 or TM5, use 80 degrees until mixture resembles a thick custard (around 10 mins). Allow to cool for 5 mins before moving to next step. - Place remaining milk, sugar, eggs, yeast, remaining flour, spices, cocoa powder (if making chocolate hot cross buns) and salt, then mix 20 sec/speed 3, then knead Dough/5 min.
- Knead Dough/2 min adding the reserved butter 1 piece at a time through hole in mixing bowl lid. Try and do this within the first 30 seconds so that it has time to mix into the dough thouroughly.
- Place dough on a lightly floured silicone bread mat or work surface. Press dough out to flatten, then sprinkle with the dried/soaked fruit OR chocolate chips and fold until ingredients are incorporated. Place dough in prepared bowl, cover with a silicone bread mat or a tea towel and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl and make piping mix to make crosses if desired. Follow recipe from everyday cookbook.
- Divide dough into 16 pieces (approx. 90g) then form into buns and place them 1.5cm apart on prepared baking tray. Cover with a tea towel and set aside for 30 minutes or until doubled in size.
- Preheat oven to 170°C. Pipe crosses if desired. Bake for 30 minutes until golden brown. Brush with maple syrup as soon as they come out of the oven. Can also use apricot jam. Allow to sit for 10 minutes before moving to a wire rack.
- I like to serve these with honey cinnamon butter. I dont measure the qty. Just pop butter into your bowl, add a pinch of salt and than season with us much honey and cinnamon as you like. Mix on speed 4 and keep blending/scraping down and adjusting til its the right flavour and consistency. You can add a little neutral flavoured oil if you want the butter to more spreadable (margarine consistency).
Dough
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Soaking the fruit in orange juice or alcohol would also work. A cold infuse takes longer so it can be done a day ahead. Drain liquid from fruit properly as adding too much extra liquid to the dough will make it more sticky to work with.
Use oiled hands or disposable gloves to make shaping the buns so much easier. Try and divide the dough into equal weight for more even cooking.
Use a squeezy bottle for the crosses or a zip lock bag if you dont have a pastry tip/piping bag.
These buns will stay soft for days n days, up to a week if kept airtight.
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.
Comments
Add a commentI'll be sticking with this recipe from now. My...
I'll be sticking with this recipe from now. My family loves HCB so I end up making them all year round. They've given this the thumbs up, and they seem fluffier than other recipes. I don't eat them myself so have to go off their review
Awesome! Stayed fluffy a few days. Used a bit more...
Awesome! Stayed fluffy a few days. Used a bit more spice and flour (30g) with Laucke Wallaby Bread Flour. Fridge overnight bulk proof and shaped with lightly oiled hands. X6 Texas and a loaf. Keeper.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Delicious fluffy recipe. My new go to
Delicious fluffy recipe. My new go to