Lailah Rose
Ingredients
15 portion(s)
SPICED SWEET BUN DOUGH
- 275 g water
- 5 tsp instant dried yeast
- 550 g white bakers flour
- 1 tsp salt
- 2 tsp milk powder
- 2 tsp bread improver, (optional)
- 65 g sugar
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 45 g Butter
BUN DOUGH ADDITIONS
- 250 g sultanas or mixed dried fruit
CROSS MIXTURE
- 4 tbsp flour
- 2-3 tbsp water
BUN GLAZE
- 1 tbsp sugar
- 1 tbsp water
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6
2h 30min
Preparation 2h 0minBaking/Cooking -
7
medium
Preparation -
8
-
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
-
Recipe's preparation
- Add water, yeast, flour, salt, milk powder, bread improver, sugar, cinnamon, nutmeg & butter to bowl. Knead 8 minutes dough function.
- Tip out dough onto an oiled surface & flatten into a rectangle. Sprinkle over sultanas, roll into a log, then knead by hand until well combined. It will take a few minutes to fully incorporate the fruit. Don't be tempted to knead in your Thermomix as it can shred the fruit.
- Wrap in a thermomat or cover with a tea-towel & allow the dough to sit for 15 minutes.
- Weigh your dough & divide into the amount of buns you'd like. 15 x 80-84g portions is popular. Place a tea-towel over your dough to stop them from drying out while you start rolling into balls. Arrange on a baking tray spaced a few cms apart.
- Place your tray in a nice warm moist area to prove. If proving in a dry heat - spray your dough with water & cover or the dough will dry out. This process may take an hour or two (or even more) depending on the weather - please only move onto the next step once they've doubled/tripled in size - this is veeeeeeeery important.
- When the buns are almost ready to bake, add the cross mixture to your bowl & mix 30 seconds, speed 4. Scrape down. Repeat. If your mix is very runny or thick at this stage you may add a little extra flour/water & mix again. You want a nice thick paste. Using a piping bag or syringe, draw x's on the top of your buns.
- Bake in a preheated oven at 180° for 20/25 minutes or until golden brown.
- Place bun glaze ingredients in bowl & cook 3 minutes, 100°, speed 3, MC off. Scrape down, then immediately glaze your hot, hot cross buns with a pastry brush.
- Enjoy!
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
VIDEO TUTORIAL:
https://m.facebook.com/story.php?story_fbid=pfbid0313ribA7x74e1hXRUVnH5h9mV4rFLJpsG3kFJfmFTStCpintYSM4RCSgF6sb5WdVgl&id=100044178802458&mibextid=qC1gEa
CROSSLESS BUNS...
To make regular fruit buns, simply skip the cross mixture!
FRUITLESS BUNS...
Yes, you can omit the fruit!
MILK POWDER:
You may omit if needed. Feel free to replace some of the water with milk.
PROVING...
Proving is when you allow your unrisen dough to sit in a nice warm spot to grow. You generally wait until the dough has doubled/tripled in size. Dough is happiest proving in a warm moist environment, keep your dough away from direct dry heat (heater/hot oven). There’s many ways people like proving. I prefer placing a bowl of boiling water in a confined area such as an oven (switched off), & sitting the tray above it. The boiling water creates warmth and steam. If you find your water starts to lose heat you can refresh it with new boiling water. Other places that work – warm car, bathroom after a steamy shower, on top of heat packs or water bottles, electric blanket. The list is endless! In saying that, you don't have to do anything special - you can simply be patient & wait for the yeast to work its magic! In cooler weather it will simply take longer to prove.
MAKING THE NIGHT BEFORE...
At step 5 - spray some clingwrap with oil, loosely cover, then place in the fridge overnight to put the yeast to sleep. In the morning bring them out, allow them to come back to room temperature & grow to a decent size, then add your crosses & bake as per normal. Be sure to bring them out of the refrigerator well in advance as it can take a while for the yeast to 'wake up' & get back to work.
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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Comments
Add a commentToday i am going to try making them in a loaf tin...
Today i am going to try making them in a loaf tin !
Amanda
So fluffy, I didn't need to use milk powder or...
So fluffy, I didn't need to use milk powder or milk and the taste was amazing
Made these for the first time today, fluffy and...
Made these for the first time today, fluffy and delicious. Only change I made was after the kneading of the dough I put it in my stand mixer and added the sultanas gradually. I find that doing it this way keeps the sultanas whole. Thanks for posting this recipe
I have made these man times, and they are...
I've used different fillings also, plain, sultana, apple and cranberry, cherry ripe chunks, and they all taste sensational!
Thank you for sharing this recipe, it all worked...
Thank you for sharing this recipe, it all worked beautifully, your instructions excellent and also pictures very helpful. Well done. Beautiful flavour and texture.
Perfect!! everyone that tried them said they were...
Perfect!! everyone that tried them said they were better then the shops 🤗
Thank you for this great recipe, it was a great...
Thank you for this great recipe, it was a great success even without adding the bread improver. And makes the house smell so good
WOW! Thank you for a great recipe. I used 2 tsp of...
WOW! Thank you for a great recipe. I used 2 tsp of light milk instead of the milk powder and left out the bread improver. I didn't have bakers flour so used The Healthy Baker Plain Flour from Woolies. These were so light and fluffy. Will be making again!
I accidentally used 5 g (instead of 5 tsp) of...
I accidentally used 5 g (instead of 5 tsp) of yeast today making them for the first time but they came out beautifully even though it took a couple of hours to proof. (I also added some grated lemon rind.) Delish!
Is this 5 tsp (15.5 grams) or 5 grams? cheers
Is this 5 tsp (15.5 grams) or 5 grams? cheers
Our family Easter tradition, always highly...
Our family Easter tradition, always highly commended. Delicious. Such a satisfying make and bake
Family favourite
Family favourite
These Hot Cross Buns are the Best!...
These Hot Cross Buns are the Best!
I have been making these for years and got a bit of a fright when I clicked on my saved recipe this year and it was no longer there! 😱
Luckily someone from one of the Thermie Facebook groups alerted me to the fact that there was now an updated version of the recipe....PHEW!
Saved again for future Easter baking.
Yum!
These are actually the best!! So fluffy and full...
These are actually the best!! So fluffy and full
of flavour and we are Hot Cross Buns snobs!! This is my new go to and I have made several batches for gifts also!!
Samantharmi89:thank you. That is what I ended up...
Samantharmi89:thank you. That is what I ended up doing ♥️
My go to bun recipe - I've been cooking these...
My go to bun recipe - I've been cooking these since Christmas, with no cross - and added the cross now for Easter. I've cooked this multiple times and it has worked perfectly every time. Soft, fluffy, tasty buns that aren't too sweet. The easiest hot cross bun recipe.
be patient with your proves - and don't OVER prove. My gas oven 20 minutes was the perfect cook time.
the cross mixture I needed to use equal parts water and flour as it was dry and crumbly with only 2 Tbsp water.
Best Hot Cross Bun recipe. Easy to make, very...
Yummo. First time a hot cross bun recipe turned...
Yummo. First time a hot cross bun recipe turned out great, nice and light and just the right amount of sweetness. Definitely going in my favourites. Thanks for posting.
Cristie R: I know someone who added 20g of cocoa...
Cristie R: I know someone who added 20g of cocoa powder and choc chips at the same step as sultanas.
Simply The Best!...
Simply The Best!
I have made these buns 3 times in the past week except I make them with chocolate chips. Softest, tastiest, most moreish hot cross buns ever & so easy to make. My go to recipe at Easter time. Thank you for the recipe Lailah.
****Note: DO NOT be tempted to add the chocolate chips in the kneading process as you WILL end up with rock cross buns 😊****
Does anyone know how to convert this to chocolate...
Does anyone know how to convert this to chocolate hot cross buns please?
Fantastic Recipe! Delicious hot cross buns that...
Fantastic Recipe! Delicious hot cross buns that are light and fluffy - much better than the shop bought ones. This will always be my go to recipe for hot cross buns now.
Does anyone know how to use this recipe for...
Does anyone know how to use this recipe for chocolate or choc chip hot cross buns?
Have been making these for a number of years and...
Have been making these for a number of years and always get rave reviews - better than the ship ones!! Haven't tried any other recipes since finding this one.
Best recipe ever. So easy to make and are a hit...
Best recipe ever. So easy to make and are a hit with everyone who tries them.
This is the 6th year we have made them. Won't use any other recipe
OMG, made this today perfect. So simple I couldn't...
OMG, made this today perfect. So simple I couldn't believe. Thankyou for such an amzing recipe. Can't wait to make again.
Have been making these hot cross buns for years...
Have been making these hot cross buns for years for my son with multiple allergies. We omit the milk powder and substitute the butter with nuttelex to make them dairy free. Thanks Lailah for a great recipe.
If I could give more than five stars, I would!...
If I could give more than five stars, I would! These are PERFECT and always draw lots of grateful comments from friends and family! Thanks Lailah for another brilliant recipe and for the step-by-step photos too! 🥰
I absolutely adore this recipe, so easy and simple...
I absolutely adore this recipe, so easy and simple to follow the steps, I use this recipe every time I make hot cross buns it simply is the tastiest and best recipe you will get for hot cross buns. 100% the tastiest buns going 😍
Best hot cross bun recipe. Perfect everytime. I...
Best hot cross bun recipe. Perfect everytime. I added slightly more water to the cross mixture to make it easier to apply. 10/10. Recommend this bread recipe to everyone from beginner to experienced cooks. Thanks Lailah.
Excellent recipe.. never have a fail.. I have...
Excellent recipe.. never have a fail.. I have printed out all your recipes and just love them..Thank you Lailah.. x
AMAZING EVERY TIME! This recipe I've made year in...
AMAZING EVERY TIME! This recipe I've made year in and year out for the past 5 years without fail. I convert to chocolate, berry and white chocolate with no issues. I can also modify to be dairy free by omitting the milk powder and swapping the butter for oil. Everyone raves over them when I make them for play dates over Easter.
Love cooking these throughout the year. So yummy
Love cooking these throughout the year. So yummy
The BEST hot cross buns ...
The BEST hot cross buns
simple to make and delish for the whole family
thanks for the amazing recipe 😍
These are amazing and I share with everyone I...
These are amazing and I share with everyone I know. We make a few batches of fruitless buns a week, they make a great snack, lunches or breakfast! I've also used the recipe to make fruit loaf and make the traditional hot cross buns often too! Highly recommend all the Thermomumma Recipes I have tried so far.
Maree Conaghan: thanks so much Maree
Maree Conaghan: thanks so much Maree
Thermomumma Lailah Rose 🌻
A great recipe, works every time. My son said they...
A great recipe, works every time. My son said they were better than the ones from the shop. Thanks for your awesome recipes.