• thumbnail image 1
Print to PDF

Print recipe

Ultimate Hot Cross Buns



12 portion(s)


  • 100g Sultanas
  • 80g Currants
  • 30g Rum

Hot Cross Buns

  • 300g water
  • 10g instant dried yeast
  • 40 g butter
  • 40g raw sugar
  • Zest of an orange
  • 1 egg
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamon
  • 3 tsp ground cinnamon
  • 500g bakers flour
  • 1tsp salt

Mixture For Crosses

  • 75 g flour
  • 75g water
  • 25g vegetable oil
  • 6
    2h 20min
    Preparation 2h 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. Dough Prooving in thermoserver

  2. Combine dried fruit and rum and leave to soak overnight. If you want to speed up the process place bowl in hot water while making dough.



    Place water, butter, sugar, yeast in TM bowl and warm 2 minutes/

    Soak fruit in rum overnight in Rum. Alternatively place ina bowl  over warm water to speed up absorption.

    Speed 1/ 37 Degrees


    Add egg, orange zest salt, flour , spices and  mix 5 seconds /speed 5

    Knead 2 minutes. The mixture will be sticky


    At this stage you can place in a pre warmed thermoserver to prove or leave in Thermomix bowl.


    When doubled in size  add the dried fruit to the dough -the mixture is very sticky and quite easy to mix the fruit through


    Leave to rest again for 20 minutes in a warm place.


    Tip dough onto a floured  bench and divide into 12 pieces. Roll each into a ball and arrange on a tray leaving room to rise.


    Allow to rise for 45 minutes in a warm place. Pipe mixture for crosses onto buns.


    Bake for 15- 20 minutes at 200 Degrees  - until golden.





  3. Crosses
  4. Place flour,salt, water and oil in TM bowl. Mix 10 seconds speed 5.

    Place in a pipig bag

  5. Baked Fresh from the oven


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now


The inspiration for this recipe comes from "The Cook The Baker" book by Dean Brettschneider - a kiwi baker. These are the hot cross buns that are made in Zarbo in Auckland. They are so popular that at Easter time they can't keep up with demand When you have made them you will understand why. It is a good idea to have your sultanas and currants pre-soaked and can be kept for three weeks in the fridge.  These Hot Cross buns are loaded with fruit so if you prefer less adjust accordingly.

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.

Other users also liked...


Add a comment
  • Do you drain the fruit before adding?

    Submitted by emckayz1@gmail.com on 18. April 2019 - 17:45.

    Do you drain the fruit before adding?

    Login or register to post comments
  • Delicious! I made about four

    Submitted by Ms RhiB on 28. April 2015 - 15:05.

    Delicious! I made about four batches of these before easter!  So yummy! 

    Login or register to post comments