THERMOMIX ® RECIPE

1 Hot Cross Buns

Recipe's preparation

Hot Cross Buns

Chop apricots, roughly chopped, Set aside.

Chop apple very coarsely, Set aside.

To the TM add milk, yeast & 15g Sugar, 2 Minutes, 37C, Speed 2.

Let sit for 5 Minutes.

Add flour, salt, remaining sugar, butter, eggs.

Knead, 5-10 Minutes,  

Add the water, a little at a time, until all the flour has been picked up from the sides of the bowl. 

You may not need to add all the water, or none at all, you may need to add a little more you want dough that is soft, but not soggy. 

Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled large bowl. 

Cover with a tea towel (I use a shower cap) and leave to rise until at least doubled in size – at least 1 hour, if need to do something else (shopping) it’s okay to leave it for even 2 to 3 hours.

Tip the dough onto a lightly floured surface / Thermomix and scatter the sultanas, mixed peel, apricots, apple and cinnamon on top. 

Knead in until evenly incorporated. 

Cover again and leave to rise for a further hour.

Knead the dough until all the air is knocked out. 

Divide into 12 pieces and roll into about 116g balls. 

Place, fairly close together, on a baking trays lined with baking parchment or silicone paper.

Cover the tray again and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. 

Meanwhile, heat your oven to 220°C, Fan forced 200C

While oven is heating up make the cross mixture,

Using a piping bag fitted with a fine nozzle, pipe crosses on the buns. 

Bake for 20 Minutes, or until golden brown. 

Warm the jam with a splash of water, sieve and brush over the tops of the warm buns to glaze. 

 

Cool on a wire rack.