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Traditional Spiced Hot Cross Buns


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4

Ingredients

12 piece(s)

Spiced Fruit Dough

  • 250 g Milk
  • 50 g Butter
  • 1 sachet Yeast, (equivalent 2 tsp)
  • 1 egg
  • 50 g raw or brown sugar
  • 1 tsp salt
  • 500 g plain or bakers flour
  • 2 tsp cinnamon
  • 2 tsp Specialty Mixed Spice, See link in tips below
  • 300 g dried fruit of choice, Eg. 200g Sultanas and 100g Currants

Crosses

  • 100 g flour
  • 20 g sugar
  • 80-90 g water

Sugar Glaze

  • 20 g sugar
  • 20 g water
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Recipe's preparation

  1. Weigh fruit and set aside.

    Weigh milk and Butter into bowl, 2-3mins, 37 degrees, speed 2.

    Add remaining dough ingredients except fruit, and kneadDough mode6 mins.

    In the last minute of kneading, slowly add the fruit through the hole in the lid.  Adding them in the last bit of kneading will stop them getting chopped up too much.

    Turn dough out onto Thermomat, give a light knead and wrap, allow to rest for 10-15 mins.

  2. Once rested, lightly knead by hand and divide into 12 even portions using spatula to cut dough.

    Cupping your hand over each piece, roll in small circles against the mat.  Place on greased or baking paper lined tray, allowing enough room to rise.  Allow to proove for 30-45 minutes in a warm place away from draughts, until approximately double in size.

     

  3. To make crosses, mix all cross ingredients on speed 4, 20 seconds, until a smooth pipeable consistency.  Using a small piping bag or sealed snap-lock bag with a 3mm piece snipped from one corner, pipe down centre of each row, in both directions to form the crosses.

    Bake 180-200 degrees, 20-25 minutes until golden brown, and sounds hollow when tapped with finger. 

    While Buns are baking, prepare sugar glaze by combing ingredients and heating for 1 minute, varoma, speed 2.  Alternatively, heat for 30-40 seconds on high in microwave.

    Once baked, brush with sugar glaze for a shiney finish, and enjoy while still hot!

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Accessories you need

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Tip

Prove in a cold oven, with a steam bath in the base - fill a pan in the base of your oven with boiling water, the heat will warm the oven enough to prove without being too hot to kill the yeast and stop it rising, and the steam will stop the dough from drying out, creating an unrestricted rise and better crust results.

Because this recipe doesn't use preservatives and additives such as bread improver, these are best eaten same day.  They may be frozen, or toasted on following day also.

Find the Specialty Mixed Spice blend here... It's this carefully blended combination of spices that give this spiced fruit dough its exquisite traditional flavour.  Enjoy!

//www.recipecommunity.com.au/basics-recipes/specialty-mixed-spice/238520

 

 

 


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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  • they are sooooo good! no, I think they are...

    Submitted by Mushroomsalad on 10. March 2017 - 19:43.

    they are sooooo good! no, I think they are better.....

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  • Fabulous! I made the spice mix as well and it's...

    Submitted by Cukomama on 24. January 2017 - 13:07.

    Fabulous! I made the spice mix as well and it's just gorgeous. I thought I'd stuffed them up after rolling them perhaps a little vigorously, but they turned out perfectly! Thanks for a great, easy to follow recipe!

    " 'Tis an ill cook that cannot lick his own fingers..." Romeo & Juliet, Act4,scii

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  • Thank you for sharing your

    Submitted by tammy123 on 25. March 2016 - 18:30.

    Thank you for sharing your recipe! Absolutely delicious and loved by all the family! 

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  • These are by far the best

    Submitted by alina.anaya on 9. March 2016 - 22:24.

    These are by far the best buns I have made! I've made 2 batches in the last week. I do soak my sultanas in hot water and drain before adding as I find it makes them so much more juicy when baked. 

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  • Delicious.  Very easy to

    Submitted by SashaMac on 9. March 2016 - 16:01.

    Delicious. 

    Very easy to make. I made half plain and half with fruit. 

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  • wow, thank you

    Submitted by helstar on 16. August 2015 - 20:03.

    wow, thank you

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  • OMG these are the best

    Submitted by Tammie Anne on 5. April 2015 - 12:49.

    OMG these are the best tasting buns ever! They are also nice and fluffy, plan on making a lot of these in the future thank you :)

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  • Beautiful tasty hot cross

    Submitted by dmdavey79 on 4. April 2015 - 15:44.

    Beautiful tasty hot cross buns. Yummy flavor the spice blend makes it magical

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  • Haven't tasted but have made

    Submitted by mum-o-5 on 3. April 2015 - 22:35.

    Haven't tasted but have made for others and they all say the same thing. They are so delicious and full of flavour ..  fab recipe naked baker. Thanks heaps

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  • Absolutely beautiful!!!!

    Submitted by tomkinsk on 2. April 2015 - 12:22.

    Absolutely beautiful!!!!  Soooo yummy!!  Thank you!!

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  • This recipe is amazing.  I

    Submitted by Klashton on 1. April 2015 - 08:44.

    This recipe is amazing.  I love hot cross buns and this is better than anything I've tasted [store bought] or attempted to cook. The spices have been perfectly blended to make this recipe magical.

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  • These look amazing, I cant

    Submitted by Channii on 31. March 2015 - 21:08.

    These look amazing, I cant wait to try them. So excited to have homemade easter all round this year.

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  • Got to taste these today.

    Submitted by debbieheinemann on 31. March 2015 - 19:49.

    Got to taste these today. OMG, they are so delicious, fresh and tasty. Love your doughs The Naked Baker. Keep these recipes coming.  :cooking_1:  :)

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