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Hot Cross Buns


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Ingredients

12 portion(s)

Hot Cross Buns

  • 1 egg, L or XL
  • 2 level teaspoons dried instant yeast
  • 250 g Milk
  • 70 g raw sugar
  • 500 g Baker's Flour
  • 1 pinches salt
  • 1 tablespoons mixed peel, substitute with half lemon peels
  • 1 1/2 teaspoons ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 100 g sultanas
  • 70 g currants/raisins
  • 70 g Butter

Piping Dough

  • 80 g plain flour
  • 1 pinches salt
  • 1 tsp oil
  • 100 g water
  • 1 sheet ziplock snack bag

Glaze

  • 2 tablespoons water
  • 2 tablespoons sugar
  • 6
  • 7
    Preparation
  • 8
  • 9
5

Recipe's preparation

    Preparing Buns
  1. Measure 100g baker's flour and add mixed peel, mill 10sec, speed 9. Set aside.

    Add egg, sugar, instant yeast, milk to Closed lid. Set 2min, 37 deg, Speed 2.

    Add baker's flour, baker's flour with zest, 100g sultanas, ground cinnamon, nutmeg and cloves, pinch of salt and mix 6 seconds, speed 7. Then knead Dough mode 3 minutes.

    Add currants/raisons and butter, knead again 4 minutes. The rest dough on a lightly floured surface, covered for 15 minutes.

    With floured hands, roll dough into a log, making sure that air is kneaded out from the dough. Cut into equal portions of 12 large rolls or 20 medium size rolls. in a rolling motion, shape dough into balls, tucking ends under the bun and placing on a lined baking tray. Make sure buns are 2-3cm apart and in equally spaced rows as they will expand. The way you place your bun dough will allow you to draw lines on the top later. Let the dough rise for 1 hour.

    Clean bowl and make piping dough halfway through the proofing. Add plain flour, pinch salt, oil, water and mix 30sec, speed 4. Stir with spatula, and repeat till you see a smooth sticky consistency. Put piping dough mixture in to a ziplock bag and seal securely. When buns have proofed after an hour, cut 1cm off the corner of the zip lock, carefully avoiding spills.

    Draw lines across the centers of the buns to represent a cross.

    Bake 10-15minutes 200 degrees or until golden brown at the top and bottom.

    Whilst its baking, wash bowl one more time and prepare the glaze. Put sugar and water in bowl and cook 2min 80 degrees, speed 4.

    When buns are done, brown on both end and top, use a pastry brush and carefully paint the tops of the buns with the glaze. It is important that you glaze the buns immediately after it is baked.

    Cool buns on a rack and serve warm or cold with butter or cream.
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Accessories you need

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Tip

Use pastry brush to paint sugar syrup glaze on the buns.

Variations : Chocolate buttons can replace either curants or sultanas. Add 2 tablespoons of cocoa powder to the baker's flour.


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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