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Choc Cross Buns


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Ingredients

15 portion(s)

Ingredients

  • 250 g milk
  • 500 g bakers flourr
  • 80 g butter
  • 40 g sugar
  • 2 tsp salt
  • 2 tsp ground cinnamon
  • 1 egg
  • 15 g dried yeast
  • 150 g choc bits, (can be mixed white/dark/milk)
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Method:
  1. Pre heat oven to 220 degrees Celsius
    Place milk in TM Bowl and mix 1 minute, 90degrees, speed1
    Place remaining ingredients (except choc bits) in TM Bowl and mix for 6 seconds, speed7
    Set to closed lid position and Knead for 3 minutes, interval speed. (should be soft in texture)Add choc bits and mix and Knead a further 1 minute, interval speed
    Turn dough onto floured bread mat and hand knead for a few seconds
    Cover and leave to prove in a warm place for 45-60 mins, until double in size
    Cut and shape in dinner roll size buns and place together on a greased baking tray. Cover and prove in a warm place a further 15-20mins
    Pipe with crosses and bake in oven for 15-20mins or until golden. Brush with hot sugar syrup while warm.
    Piping mixture:
    80g plain flour                      1tsp oil
    pinch salt                               80g cold water

    Place all in TM Bowl and mix 30seconds on speed 4. Pour mixture into piping bag (or sandwich bag with a very small corner cut off). Pipe crosses onto buns

     


    Sugar Syrup:
    2tbsp water                            2tbsp sugar
    Place ingredients in TM Bowl and cook 2 minutes, 100degrees, speed 4.

     

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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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Comments

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  • My choc bits melted and made a big mess but...

    Submitted by Hello2jen on 17. April 2017 - 21:22.

    My choc bits melted and made a big mess but otherwise these were great!

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  • These are really yummy. Very simple recipe compare...

    Submitted by mk.stirling on 12. April 2017 - 07:39.

    These are really yummy. Very simple recipe compare to others I've tried and easy to make. Delicious!

    Tip: I prove all my bread and buns under the bathroom heat lights - perfect everytime.

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  • Choc cross buns - what would

    Submitted by Wyn on 22. July 2016 - 21:35.

    Choc cross buns - what would you suggest if I wanted to add diced apple within the above recipe?  would I have to cook the apple first in thermomix?  Any suggestions on how to add this variation?

    refer to comment above - add a cup of diced apple to start at choc kneading stage 

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  • Yummiest Choc Hot Cross

    Submitted by konnie79 on 1. April 2016 - 18:41.

    Yummiest Choc Hot Cross Buns!!! Turned out perfect!! Thanks for an awesome recipe wont ever buy from the shops again!!!

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  • Sooo yummy! Have made 5

    Submitted by thedears on 5. April 2015 - 11:15.

    Sooo yummy! Have made 5 batches over the last few days and perfect every time. I do mix about 50g of the chocolate in when I do the last bit of kneading in the Thermo, then hand knead the rest in just before rolling into dinner size buns and they turn out fantastic 

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  • Absolutely delicious,

    Submitted by mogzmum on 1. April 2015 - 17:19.

    Absolutely delicious, followed the recipe to a tee. 

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  • The most delicious hot cross

    Submitted by aliciabakes on 28. March 2015 - 11:39.

    The most delicious hot cross buns our household has ever had - will never buy them again! So simple too. I froze my choc chips prior to adding them into the recipe which prevented them from melting during the proving stage.

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  • Made these this morning and

    Submitted by SarahEast23 on 6. March 2015 - 20:41.

    Made these this morning and I'd have to agree with the tip about mixing in the chocolate chips after the dough has proved and cooled a little. I added mine when suggested and ended up with a melted gooey dough that was hard to handle but still tastes great of course! Thank you for this recipe. tmrc_emoticons.)

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  • Very nice recipe, everyone

    Submitted by Classmyth on 22. April 2014 - 16:08.

    Very nice recipe, everyone loved them. I used baking choc chips and had no problems with any melting.

    Sarah

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  • I made these for the second

    Submitted by Liz_smith on 20. April 2014 - 16:55.

    I made these for the second time today. I wait until after the dough has proved and cooled down before I add in the choc chips (So I mix them in right before Im about to start cutting the dough into the portions) and the dont melt at all.These are seriously better than the dry crappy store bought hot cross buns. Thanks for a great recipe!

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  • Great recipe! Made these this

    Submitted by Sarai on 20. April 2014 - 14:30.

    Great recipe! Made these this morning and they were amazing. I froze the choc chips ands this worked a treat.

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  • Two thumbs up from my boys =

    Submitted by mandyjg on 19. April 2014 - 17:46.

    Two thumbs up from my boys = WINNER - Will be making these again tmrc_emoticons.)

     

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  • These were awesome!!! Making

    Submitted by michb on 19. April 2014 - 16:44.

    These were awesome!!! Making another batch tomorrow morning, as we ate all of the first batch in a day!!!

    One question - do you think you could prove the dough overnight and bake the next morning??

    Thanks tmrc_emoticons.)

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  • Perfect!! They were gone in

    Submitted by Rossumch on 19. April 2014 - 10:58.

    Perfect!! They were gone in no time...!

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  • I made these last night and

    Submitted by thermobexta on 19. April 2014 - 02:07.

    I made these last night and we had them for brekkie this morning (Good Friday). We all really enjoyed them. I used your tip to roll the chocolate in then roll into a log and cut then roll the buns and it worked quite well. I used chopped lindt chocolate instead of choc chips. Yum.

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  • Turned out great !!

    Submitted by Eloise_au on 18. April 2014 - 13:13.

    Turned out great !!

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  • What a great recipe! I've

    Submitted by ndot on 17. April 2014 - 20:53.

    What a great recipe! I've spent the past two weeks trying different Hot Cross Bun recipes and this one has worked out the best!! tmrc_emoticons.)

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  • Ammmmaazzzzing!! Loved

    Submitted by CathHebz on 15. April 2014 - 21:30.

    Ammmmaazzzzing!! Loved them.

    I made half plain and the other half as per the recipe with the choc chips!

    The only lasted an hour after coming out of the oven. My normally fussy 7 year old ate three and claimed they are the best he's ever had!

    Am making more tomorrow tmrc_emoticons.D

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  • These are the BOMB!!!!! my

    Submitted by honeypalm on 14. April 2014 - 15:47.

    These are the BOMB!!!!! my family are in love with them so much so I've made 3 batches in the last week. My  choc chips melted in my first batch but it was ok they still turned out awesome, I just called them chocolate swirl instead of chocolate chip. I stuck the choc chips in the freezer in the second batch to help them keep their shape and that worked. This recipe is a keeper   Love

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  • Hi, I've posted a general

    Submitted by Jo Thermo on 13. April 2014 - 18:24.

    Hi, I've posted a general comment in the recipe to assist with your question. I haven't experienced this before but it makes sense if the dough is extra warm this would happen. I hope my comment helps. Thanks

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  • Please note that

    Submitted by Jo Thermo on 13. April 2014 - 18:22.

    Please note that sometimes when your dough is very warm it may melt the choc chips so another option is to leave out the choc bits until you are about to roll the buns into shape. So mix your dough, prove it until it rises then roll the dough out into a large rectangle shape about 1-2cm high and sprinkle the choc bits evenly over the dough. Roll up the dough into a long log and cut the buns with your spatula into approx 2cm width (they will look like choc filled pinwheels). Then shape into buns. This helps prevent the choc from melting into the raw dough. Hope this tip helps and makes sense tmrc_emoticons.)

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  • My choc chips melted when I

    Submitted by nighteyes on 13. April 2014 - 18:09.

    My choc chips melted when I mixed them in. I don't have chips any more I have chocolate dough. Anyone else have this problem?

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  • Does anyone know if you can

    Submitted by Jazzles on 26. March 2014 - 13:13.

    Does anyone know if you can use regular flour in place of the bakers flour? 

    JazBerry

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  • My family loved these -

    Submitted by 252bella on 23. March 2014 - 16:26.

    My family loved these - changed choc chips for sultanas. Great for school lunches. Thank you.

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  • just wondering what I could

    Submitted by joshuasmum on 17. March 2014 - 13:35.

    just wondering what I could use instead of bakers flour?

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  • OMG just made these to try

    Submitted by lslike on 15. March 2014 - 20:32.

    OMG just made these to try out before Easter.  They are just great, used sultanas and mixed peel instead of the choc chips.  Also put in a teaspoon of mixed spice to give it bit more of a traditional flavour.  They turned out really well so won't be buying my Easter buns ever again.  Thank you for a lovely recipy.

    Big Smile lslike

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  • Should the yeast be added in

    Submitted by becx_world on 13. March 2014 - 20:55.

    Should the yeast be added in the first step? I just made the fruit ones from the edc Can't wait to try these!

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  • Wow! These are scrummy!

    Submitted by PrincessSarah86 on 14. October 2013 - 19:19.

    Wow! These are scrummy! tmrc_emoticons.)

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  • Hi Wyn.  I haven't had any

    Submitted by Annieooby on 1. April 2013 - 07:48.

    Hi Wyn.  I haven't had any experience with this, but I think it should be ok if you kneaded in diced apple at the choc bit stage, or by hand once out of the bowl.  A small dice should cook ok when the buns are cooking.  You would have to careful with quantities of apple as it will put moisture into the buns.  I'd have a go with about a cup of diced apple to start with.  You could also try sprinkling the apple over the rolled out dough, rolling up and making scrolls.    Let us know how you go.  I might try it myself next time I make these.

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  • Made a half quantity today

    Submitted by Annieooby on 31. March 2013 - 13:42.

    Made a half quantity today and worked beautifully.  Cooked for 25 minutes, not fan forced as they were a little larger than the recipe( I made 6 buns).

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  • Beautiful recipe, turned out

    Submitted by Mummamel on 29. March 2013 - 17:34.

    Beautiful recipe, turned out perfectly. tmrc_emoticons.) Cooking 7

    MelGentle stir settingGentle stir settingClosed lidDough mode

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  • hi, i dont suppose you know

    Submitted by Ems77 on 27. March 2013 - 17:49.

    hi, i dont suppose you know how i could replace the bakers flour with spelt flour? would it be the same amount and same method or does it change things too much?

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  • I followed all the

    Submitted by AndreaH on 26. March 2013 - 21:06.

    I followed all the measurements and times exactly and these turned out beautifully. The only thing i changed was oven temp, mine is fan forced so I baked them at 210. I was worried when I first took them out of the oven as the middle buns seemed really soft when I pressed down the sides, but once they were cool they were perfect inside, light and fluffy! Delicious! I gave some to my mum and she thought I'd bought them at the shop cause they were so good  Big Smile

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  • I made these and seems to be

    Submitted by imteresa on 23. March 2013 - 12:25.

    I made these and seems to be a success but mine look a little well done. 

    I wish recipes on the community website stated oven was for fan-forced or not. I cooked mine at 210C and then turned down to 200C.  tmrc_emoticons.~

    Keep smiling & bye for now!

    From Teresa

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  • To Prove means to let stand

    Submitted by Rachking on 17. March 2013 - 15:46.

    To Prove means to let stand at let the dough double in size, cover with cling wrap or damp cloth to stop a crust forming on your dough. I prove my dough in front of a sunny window when I can.

    Hope this helps you out  tmrc_emoticons.;)

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  • Have just made a batch.  Very

    Submitted by sanlucale on 26. April 2012 - 21:49.

    Have just made a batch.  Very nice! I did make some changes though.  I added some clove spice and added sultanas instead of choc chips as i didnt have any.  I didnt pipe the crosses on them but glazed them with a sugar glaze as they were cooling. Hit wih all the family.  I will make them often and next time will make them smaller and top with a sugar icing. tmrc_emoticons.) Just made another batch with using cranberries and white choc chips... the possibilities are endless.  Thank you so much.  Now i can make hot cross buns all year round!

     

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  • Hi, welcome to world of

    Submitted by Jo Thermo on 3. April 2012 - 15:11.

    Hi, welcome to world of Thermomix. When making bread/buns etc, the dough needs to rest and rise (this is the proving process) generally until dough doubles in size. It needs to be in a warm place so the yeast activates (25- 38 degrees celcius is a good temp to prove). I hope that helps tmrc_emoticons.)

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  • hello im new to all this just

    Submitted by loubie29 on 3. April 2012 - 12:05.

    hello im new to all this just wondering what you mean by prove??

    tmrc_emoticons.)

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