Recipe developed for the TM31, TM5 and TM6
I’m so happy that I can make my very own Hot Cross Buns. The supermarket ones aren’t a patch on these.
You’ll notice that the recipe has double the normal amount of yeast. That’s due to the fact that the dough is heavy with fruit and it needs a bit more oomph to get it to rise!
Feel free to change up the spices. I love these split in half, toasted and spread with lashings of butter and a sprinkle of cinnamon sugar.
Hot Cross Buns
Author: The Bush Gourmand
Recipe type: Bread
Warm, spice hot cross buns, just the thing for Autumn weather.
Ingredients
- 300g milk
- 4tsp yeast
- 40g sugar
- 500g bread flour
- 70g unsalted butter
- 2 tsp bread improver
- 1 tsp salt
- 150g mixed fruit
Spice Mix
- 2 tsp cinnamon
- 1 tsp mixed spice
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
Piping Mixture
- 80g plain flour
- 90g water
- 1 tsp oil
- ½ tsp icing sugar
Glaze
- 2 Tbsp sugar
- 2 Tbsp boiling water
Method
- Weigh mixed fruit into a bowl on top of the Thermomix bowl.
- Add 2 tsp flour and mix together.
- Set aside.
- Place milk, yeast and sugar into Thermomix bowl.
- Warm 3 minutes/37/speed 2.
- Add flour, butter, bread improver, salt and spice mix.
- Set to machine to 5 minutes/knead.
- Turn out onto bench or ThermoMat.
- Shape into a rectangle and sprinkle fruit over.
- Roll up, then knead to incorporate fruit.
- Wrap in ThermoMat or place in a bowl with plastic over the top to prove until doubled.
- Turn out on to bench or ThermoMat.
- Shape into a large log.
- Depending on your baking tin, divide and shape into either 12 or 10 tight balls of dough.
- Place in tin and cover with a cloth to prove until at least doubled in size.
- Part way through, preheat oven to 225C.
- Make piping mixture and place into a ziplock bag. Make a tiny snip in one corner.
- When fully proved, pipe crosses over the buns.
- Place in oven and turn temperature down to 200C.
- Bake for around 20 to 25 minutes.
- Turn onto a wire rack and leave for 10 minutes while making glaze.
- Stire boiling water and sugar together until sugar is fully dissolved.
- Brush glaze over buns.
- Leave to cool completely or devour while still warm. (Don't burn your mouth on a hot sultana!)
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Enjoy!
