- 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
- 100 g flour
- 20 g sugar
- 80-90 g water
- 20 g sugar
- 20 g water
Weigh fruit and set aside.
Weigh milk and Butter into bowl, 2-3mins, 37 degrees, speed 2.
Add remaining dough ingredients except fruit, and knead6 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.
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.
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!
Accessories you need
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!
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.
Other users also liked...
- GF vegan buckwheat bread
- Mini fruit brioche
- Allergy Friendly Banana Bread
- Celebration saffron and sage bread with ginger butter
- LCHF Bagels
- Using All About Breads mixes
- Pita Bread; Gluten Free, Yeast Free
- Basic Sour Dough Bread
- Chilli Cornbread
- Never Fail Fluffy Bread
- Italian focaccia - Paleo, LCHF, Grain free, Sugar free, Nut free and Gluten free
- Pizza pasta salad
- Chicken and sweet corn soup
- Creamy spinach and mushroom pasta
- Mediterranean Carrot Fritters
- Maltese Baked Rice
- Pork apple & fennel meatloaf
- Tomato, lentil and fish dahl
- Chocolate LCM bars - Gluten Free, Nut Free, Sugar Free
- Broccoli, Cauli and Zucchini Soup
- Variation Apricot Chicken
- Caribbean Vegan Potato and Chickpea Curry
- Classic Satay Sauce