Ingredients
Fruit
- 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Dough Prooving in thermoserver
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.
Place flour,salt, water and oil in TM bowl. Mix 10 seconds speed 5.
Place in a pipig bag
Baked Fresh from the oven
Crosses
Tip
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.
Thermomix Model
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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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Do you drain the fruit before adding?
Delicious! I made about four batches of these before easter! So yummy!
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