Ingredients
20 piece(s)
Dough
- 30 g fresh yeast or 2tsp dry/instant yeast
- 620 g bakers flour
- 50 g sugar
- 380 g Milk
- 1.5 tsp salt
- 1-2 tsp cinnamon
- 1-2 tsp mixed spice
- 60 g Butter
- 1 egg
- 180 g sultanas/currents/cranberries etc
Paste for Crosses
- 90 g bakers or plain flour
- 100 g water
- 1 pinch salt
- 1 tbsp olive oil
Glaze
- 2 tbsp water
- 2 tbsp sugar
Recipe's preparation
If you're using fresh yeast: In a small bowl cream yeast with 1tsp flour & 1tsp sugar and leave until it bubbles (5-10mins).
If you're using instant yeast then skip this step.
Measure flour, sugar, salt, cinnamon, mixed spice and butter into TM Bowl and mix 5sec/sp8. Set aside.
Add milk to TM bowl and heat 2.5min/37deg/sp1 or until temperature is reached.
As long as yeast mixture has bubbled from step 1 add it into the TM bowl with the milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.If you're using instant yeast add, along with 1tsp of sugar, to the TM Bowl with the warmed milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.
Add flour mix that you set aside and the egg to the TM bowl and mix 10-15sec/sp7 or until all ingredients are combined.
With MC on weigh sultana's (or whichever dried fruit you're using) onto lid.
Knead 3mins/"Closed lid" /"Dough mode" . When there is about 1min to go remove MC so sultana's can fall into bowl. Help this process if necessary.
Set dough mix aside in a clean bowl and cover with plastic wrap or a clean cloth and stand in a warm place until dough doubles in size. Depending on the weather this can take from 40-60mins. I put my oven on 35deg and place the bowl in there if it is not a warm day.
Preheat oven to 200degC.
Punch down dough and then knead well. You can either put it back in your TM bowl and knead 3mins/"Closed lid" /"Dough mode" or knead well by hand for about 4mins.
Divide dough into 16-20 even sized portions. Form into balls and place them close together on a greased baking dish.
Stand in a warm place to prove for 20-30mins or until buns are 1.5 times their original size.
1. Place all paste ingredients into clean TM bowl and mix 30sec/sp4.
2. Pour into piping bag and pipe crosses onto buns.
3. Bake for about 20mins or until golden brown.
1. If you like your HCB's glazed then place water and sugar into TM Bowl and cook 2mins/100deg/sp4.
2. Brush buns with hot sugar syrup while still warm.
Dough
Paste for Crosses
Glaze
Accessories you need
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Spatula TM5/TM6
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Tip
This recipe is a bit more complex than some recipes but it really is worth the effort. Actual time spent at your Thermomix is quite minimal, most of the preparation time is rising time for the dough.
Please note that this is supposed to be quite a wet/sticky dough. If you find it too sticky then you can add a bit more flour until you're happy with the texture, just be carefult that you don't add too much. To make the handling of the dough into rolls easier I like to oil my bench and my hands a little.
Notes on YeastFresh yeast is worth sourcing as it makes a big difference to the end result. Fresh yeast can be broken into pieces and stored in an air tight container in the freezer. You will know that your yeast is still active when you add the flour and sugar in the first step. If it doesn't bubble then you'll know that you need to buy new yeast.
VariationsYou can add all sorts of things to the basic dough depending on what you like. Sultana's, currents, cranberries are lovely but so are milk or white chocolate chips, caramel pieces etc. Let your imagination guide you.
Want to make them the day before? Try this... If you want them ready early in the morning you can make them the day before and then just bake them for 12minutes. Then take them out, let them cool, store in an airtight container over night. Then in the morning preheat your oven to 200deg again and then bake them for the last 8 minutes. This way you can do 99% of the work the day before but still enjoy lovely fresh HCB's first thing in the morning (and maybe even enjoy a sleep in too!!).
Or if you have a bit more time in the morning you can do the first prove as a slow prove in the fridge over night. Follow the steps to knead the dough and then put it in a bowl and set aside to prove. At this stage cover the bowl with plastic wrap and put it in the fridge. In the morning pull it out of the fridge. If you have time it's worth letting it sit on the bench for a bit to come to room temperature. I've done both methods and think I get a slightly better result if I put it on the bench for a little while first. Now divide into portions, roll and let prove until they are 1.5 times the size then bake.
Special Thanks: A very special thanks must go to my wonderful aunt Barbara who has been making the non-thermie version of this recipe for over 30 years. I believe she got the recipe from a 1981 Womans Weekly. I converted the recipe and altered it slightly by adding more spices and fruit. She has been making these for our annual family "bun fight" for as long as I can remember and this day is looked forward to by our whole extended family every year.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a commentLoved these - so did the family. I did the part...
Loved these - so did the family. I did the part bake the night befor and they were amazing. Worth having the glaze too. Thanks for sharing.
Delicious!!! Definitely worth the time taken. Next...
Delicious!!! Definitely worth the time taken. Next time I will try the overnight prove for an Easter breakfast.
I made these today and they were so easy and...
I made these today and they were so easy and fail-proof! This will be my new go to recipe. I've tried many that were fails.
I Made the following changes -
- Combo of sultanas, cranberries & currents (160g)
- soaked the fruit in freshly squeezed orange juice of 1x orange. Brought to the boil then added fruit and left approx 30mins, then drained.
- used brown sugar instead of regular.
- changed the spices to the following for a more intense flavour to: 2.5 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp Allspice, - 1/2 tsp ground ginger, 1/4 tsp ground nutmeg.
- extra tablespoon of flour as the fruit was a bit wet.
They turned out perfect!!
Next time I will also try adding 1x zest of lemon and 1x zest of orange (was meant to but forgot and left on the bench!!).
So soft and fluffy!...
So soft and fluffy!
Thank you!
Fabulous Hot cross buns...
Fabulous Hot cross buns
have made these HCB's a couple of times now and they are nice and fluffy.
I do add a little more flour as the dough is very sticky to handle. And also used dry yeast.
I will make the cross mixture thicker next time so you don't get a wide cross.
and I also added more spice. recipe is easy to follow..it's well written..Thank you
cobie
Great recipe and just like the buns from a gourmet...
Great recipe and just like the buns from a gourmet baker.
Minor Amendments:
The quantity of spice was increased (as per recommendations) to 3 tsp cinnamon and 2 tsp mixed spice.
The sultanas were soaked in boiling water (as per recommendations) the night before and once at room temp, I put it in the fridge to make the next day. The drained plump sultanas are coated with just enough flour so it is lightly coated as to not impact the stickiness of the main dough then hand mixed in.
All other steps were followed as is including using the recommended 2 tsp of instant yeast to get very fluffy buns.
Tips: The only other tip is to make the crosses "just before piping" as it thickens if you make it too early. Each buns is about 95g with the soaked sultans to get 15 buns. The glaze was done in the microwave at 1.5 mins until a bit thickened.
Great recipe thank you! I used half spelt / half...
I made these yesterday and the only variation was...
I made these yesterday and the only variation was I used hot apricot jam mixed with a bit of water for the glaze. Next time I would definitely use at least 2 teaspoons each of mixed spice and cinnamon. Maybe even a bit more but they were still lovely.
if you measure the dough as you go and use about 90gms you will get 16 good size buns.
I made these for the first time on Good Friday...
I made these for the first time on Good Friday 2020, and they were amazing! just like store bought buns! Thanks for the recipe! Xxx
I've been making these hot cross buns every Easter...
I've been making these hot cross buns every Easter for years and they always turn out perfectly! I double the spices and increase the sultanas to 200g. I do the first prove in the oven, beautifully light and fluffy!
(No Subject)
I am so excited about this recipe! I added an extra tsp of instant yeast as the comments mentioned and it worked a treat! I love them and a handful have already disappeared from the tray!
Though, when I make these again I need to make sure I put the HCBs closer together on the tray (or use a smaller baking tray)
Thank you so much fore this recipe! I love love it!
(No Subject)
Thank you for this recipe and also for all the helpful comments. Like a few others, I did the milk and yeast step first. I used plain flour, 3 tsp of the spices, 3 tsp of dried yeast, 200gm of sultanas (soaked in boiling water while I got everything ready). The first prove was overnight in the fridge. I oiled my hands to knead the second time and then the second prove was in the smallest room in the house, door closed with the heater on for over an hour but they did not rise. I put them in the oven anyway and they were perfectly fine. Glaze was done in the microwave, 1min on high. Super yum and loved by all.
I made a half mix and used a small egg and one...
I made a half mix and used a small egg and one teaspoon of apple cider vinegar. They were amazing and fluffy! I'd add more than half the amount of sultanas next time though.
Absolutely beautiful!
Absolutely beautiful!
Sensational recipe! Loved by the whole family....
Sensational recipe! Loved by the whole family.
Easy to follow instructions. Did not make any changes. Thank you so much for sharing
I milled whole cloves, added powdered ginger too...
I milled whole cloves, added powdered ginger too to spice mix. My piping skills are there yet. But the taste & lightness were next level. I substituted the glaze with apricot jam which was immense....I can highly recommend doing that fellow bakers.
These were not disappointing have made 4 batches...
These were not disappointing have made 4 batches this Easter to give away everyone loved them did 2 batches with raisins and 2 with white and dark choc chip. Both equally as nice did as others suggested and added 3tsps of each spice definitely worth it. Very light and fluffy.will be my go too from now on.
Awesome, fabulous..delicious...thanks!
Awesome, fabulous..delicious...thanks!
Absolutely delicious, I used cranberries and...
Absolutely delicious, I used cranberries and Sultanas 😋
First time making HCB’s these were amazing...
Delicious! Easy as to make.
Delicious! Easy as to make.
Delicious ...
Delicious
..... and easy to make
Amazing homemade Easter treat. My family loved...
Amazing homemade Easter treat. My family loved these light fluffy fresh buns.
Choc chip hot cross buns The recipe that keeps on...
today for Good Friday I made traditional fruit and choc chip
Choc chip- I used 200 grams of Cadbury dark chips and 2 teaspoons of freshly ground cardamom 1 teaspoon of freshly ground cinnamon and glazed them with chilli apricot jam mixed with the original glaze.
Fruit- I used 3 teaspoons of freshly ground cinnamon and 2 teaspoons of freshly ground cardamom.
on both batches I added the fruit or choc chips in the final 3 minute knead.
SO good.
SO good.
Very delicious. They were soft and fluffy as...
Very delicious. They were soft and fluffy as promised. Didn't have milk but used milk powder substitute. Would add more spice next time. Also used oven to help with rising.
Great recipe, thanks! My 7yo made choc chip ones...
Great recipe, thanks! My 7yo made choc chip ones today for Good Friday tomorrow. Everyone agrees they are the best they have ever had!
These were nice but did not rise as much we I...
These were nice but did not rise as much we I would have liked so will try the oven trick next time. Tasty 😊
easy to make and great tasting. i add a little...
easy to make and great tasting. i add a little extra flour to mine to make them easier to roll and they were still light and fluffy/ I also used dry yeast not the fresh.
Delicious, soft buns. I used fresh yeast and was...
Delicious, soft buns. I used fresh yeast and was confused about the paste in step 1 and did not read the recipe carefully. I took 30 grams yeast, 1 tablespoon of flour and 1/2 tablespoon of sugar tried to cream it and decided to add a splash of tepid water to mix it in (estimate 60 mls) My yeast mixture bubbled as the recipe said it would so I proceeded s per the recipe.
I doubled the spices as suggested in the comments 👍🏻
I used raisins , chopped apricots and craisins and added as the recipe said. I also added 1 teaspoon of bread improver. I heated my oven to 35 degrees and proved both times in the oven as it was a cold day.
i did the second knead 3 minutes in the Thermomix and next time I would try reverse blade and 50 seconds as I chopped my fruit too finely.
I will definitely make this recipe again for my hot cross buns. Thank you great recipe.
Great recipe. I made 2 batches , one lot vegan by...
Great recipe. I made 2 batches , one lot vegan by replacing butter with nuttelex, egg with egg replacer, milk with almond milk.
Both batches were a huge success. I was generous with fruit & spices.
I made them ahead of time and froze them individually wrapped in glad wrap and then in an airtight container. 20 secs each in the microwave and they were perfect !
They also saved me a fortune with 8 people over Easter , and just as professional as any bakery , and super tasty and light. Thankyou for the recipe, clear instructions and tips.
Wondeful recipe! Very clear instructions! They...
Wondeful recipe! Very clear instructions! They turned out perfect, and were eaten in 2 seconds. Every said they were the best HCBs they have ever had! I did half raisins, half cranberries.
These were nothing short of amazing. I replaced...
These were nothing short of amazing. I replaced fruit with choc
chips.
I also cooked for the 12 mins last night and the extra 8 this morning.... they were 10 stars
Thank you for sharing this recipe Bethy. The...
Thank you for sharing this recipe Bethy. The instructions were easy to follow and the tips were very helpful, as were people’s comments. Longer proving times were key for me. This is now my go-to recipe for fruit buns - I don’t think I can wait till next Easter before I try them again!
I used this recipe yesterday and sent it off to a...
I used this recipe yesterday and sent it off to a group luncheon. My sister said they were delicious. Thanks so much for the recipe
Made these for breakfast - so yummy, light....
Made these for breakfast - so yummy, light. Everyone loved it. Only modification was that I used mixed fruit.
Sue
Thermomix fan
This is a great recipe, really happy with the...
This is a great recipe, really happy with the results.
I doubled the dried fruit and included some chopped dates. Also doubled the spices.
These are so delicious!! Deffinitely wont be...
These are so delicious!! Deffinitely wont be buying from the shops again! 😋
I have hardly make bread, let alone hot cross...
I have hardly make bread, let alone hot cross buns, let alone use a thermomix!! Very impressed with these ones... Light, fluffy, right amount of sweetness.
I did 2 full teaspoons of cinnamon and spice but perhaps could do with a little more?
Made these for our works smoko and were very delicious! Did a white chocolate and cranberry combo.
Did 3 teaspoons instead of 2 teaspoons of instant/dried yeast. Made the dough the night before, left in fridge overnight, got out first thing in the morning and let come to room temp. Rolled into 19 buns and were ready in time for 10am smoko.
Chrissharon: I'm wanting to to make some choc chip...
Chrissharon: I'm wanting to to make some choc chip ones tomorrow night. Did you use the mixed spice and cinnamon or swap it for cocoa?
May be a silly question but what is bakers flour?...
May be a silly question but what is bakers flour? What can I use instead?
TeehaBlack: Did you end up trying these gluten...
TeehaBlack: Did you end up trying these gluten free? Did they work ok? I
Oh boy, I just made these and then immediately ate...
Oh boy, I just made these and then immediately ate THREE!!!! Piggy but they were soooooo good. I have made many HCBs in my lifetime but these are simply the BEST. Thank you.
these are yummy thanks
these are yummy thanks
littlebun: I’d love to know this too! I’ll be...
littlebun: I’d love to know this too! I’ll be attempting tomorrow regardless so I’ll let you know x
Would these be able to be made gluten free?
Would these be able to be made gluten free?
Amazing! My husband made 3 batches over Easter...
Amazing! My husband made 3 batches over Easter weekend! Fruit and chocolate varieties. Perfect for Kindy teacher gifts too ☺️
Recommendations required...
Recommendations required
My buns were a little dense. Scones turn out the same way and don't rise much. What should I try?
These HCB's were very tasty though.
These turned out beautifully! Very professional...
These turned out beautifully! Very professional looking, nice flavour and lovely texture but I’d probably add an extra pinch of salt and maybe a little more mixed spice next time. Otherwise wonderful!
Awesome flavour light and fluffy!
Awesome flavour light and fluffy!