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Zesty spelt blueberry hot cross buns (low fructose)



12 piece(s)


  • 50 g plain flour
  • 50 g water


  • 1 lemon, zest of
  • 150 g Spelt grain
  • 350 g bakers flour
  • 250 g full cream milk
  • 1 teaspoon dried instant yeast
  • 70 g Butter
  • 50 g dextrose, (sugar substitute which contains no fructose)
  • 1 egg, large
  • 1 heaped teaspoon ground cinnamon
  • 1 heaped teaspoon ground nutmeg
  • 1 heaped teaspoon ground cloves
  • 80 g blueberries, fresh


  • 50 g plain flour
  • 50 g water


  • 1 tablespoon water
  • 1 tablespoon dextrose
  • 6
    1h 5min
    Preparation 45min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Mill the spelt grain for 30 secs/speed 9.

  2. Add lemon zest to spelt flour and mill for another 30 secs/speed 9. Set aside for later.

  3. Add milk and yeast to mixing bowl and heat for 1 min/37°C/speed 1.

  4. Add the reserved spelt flour & lemon zest, bakers flour, cinnamon, nutmeg, cloves, butter, dextrose, and egg. Mix for 6 sec/speed 7 then knead for 2 min/Dough mode.

  5. Add blueberries and combine 10 sec/Counter-clockwise operation/speed 5.

  6. Transfer dough to a Thermomat and work into a ball, then wrap in Thermomat and leave in a warm place to rise for 30 mins or until doubled in size. Clean and dry mixing bowl.

  7. Once dough has risen, preheat oven to 220°C.

  8. Knock down the dough, divide into 12 equal portions, form into rolls and place close together on a baking tray lined with baking paper.

  9. Set aside to rise again while preparing the piping.

  10. Place all piping ingredients into the mixing bowl and mix 30 secs/speed 4.

  11. Pour piping into a plastic ziplock bag and cut corner off to pipe crosses on the top of the buns.

  12. Bake in oven for 15-20 mins or until golden. Clean and dry mixing bowl.

  13. Meanwhile make the syrup by placing water and dextrose into the mixing bowl and cook for 2 min/100°C/speed 4.

  14. Once buns are cooked, remove from the oven brush the hot syrup over the top of them while still warm.


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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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