THERMOMIX ® RECIPE

1 Molten Chocolate Hot Cross Buns

Recipe's preparation

Molten Chocolate

1. Put the total of the 100g raw sugar from both the molten chocolate AND buns into the mixing bowl.
2. Mill 10 sec/sp 9.
3. Set aside half of the sugar for use in the buns.
4. To the remaining 50g of the sugar, add 1 egg.
5. Insert butterfly and whip 2 min/sp 4.
6. Set aside, and quickly rinse and dry mixing bowl.
7. Add chocolate to mixing bowl and grate 10 sec/sp 9 until a fine powder.
8. Add butter and cream, and melt 3 mins/50C/sp 2.
9. Then set Thermomix for 3 mins/37C/sp 4 and pour egg/sugar mix in through the hole in the lid.
10. Line a small container with clingwrap and pour the chocolate mixture into it.
11. Freeze for at least 4 hours (preferably overnight) before doing the buns.

Buns

1. Place crystallised ginger into mixing bowl and chop 5 sec/sp 7.
2. Scrape down sides and add dried fruit and 50g of flour.
3. Combine 10 sec/sp 2.
4. Set aside.
5. Place milk and yeast into mixing bowl and heat 3 min/37C/sp 1.
6. Add remaining 450g flour, butter, sugar, egg, ground cinnamon, ground nutmeg, ground cloves and salt, and mix 6 sec/sp7.
7. Scrape down sides of mixing bowl with spatula, then knead 3 min/"Dough mode" .
8. Add dry fruit, ginger and remaining flour mix, and combine 10 sec/"Counter-clockwise operation" /sp 5.
9. Transfer dough onto a ThermoMat or floured surface and work into a ball.
10. Wrap in the ThermoMat, or place into a bowl and cover with plastic wrap or kitchen towel.
11. Leave to prove in a warm place until doubled in size; this should take 30-60mins.
12. While waiting remove the frozen chocolate from freezer, divide into 12 equal portions and return to freezer until required.
13. Line a baking tray with baking paper.
14. When dough has risen, turn the oven on to 200C.
15. Knock down the dough and divide into 12 equal-sized pieces.
16. Form into rolls and poke a hole in the centre without going all the way through.
17. Into the centre of each bun put some of the frozen chocolate.
18. Pull the dough over the chocolate and make sure it’s sealed.
19. Turn the bun over and place on the baking tray.
20. Leave to prove again while preparing the piping.

Piping

1. Place plain flour, salt, olive oil and water into the mixing bowl and mix 30 sec/sp 4.
2. Pour into a piping bag and pipe crosses onto the top of the buns.
3. Bake for 10-15 mins at 200C or until golden brown.
4. While baking prepare the syrup.

Syrup

1. Place water and sugar into the mixing bowl and cook 2 min/100C/sp 4.
2. Remove buns from oven when cooked.
3. Using a pastry brush, immediately apply the hot syrup to buns.
4. Allow the hot cross buns to cool on the tray for 5 mins.

Serve warm.