Hot Cross Buns (includes Choc Cross Bun variation)

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 These Hot Cross Buns are delicious!  There is not a great deal of difference between the Thermomix hot cross bun recipes you’ll find on the internet, but my recipe is a mish mash of the ‘Everyday Cookbook’ recipe & the Chocolate Hot Cross Bun recipe from ‘Devil of a Cookbook’.  The secret is letting them prove for at least 2 hours before baking.  You could even let them prove all day (the longer the better).   Ideally, you would make the dough in the morning, allow it to prove, shape the buns & allow them to prove again, then bake in the afternoon.  This would be a great activity to do with the kids on Good Friday.

To make Choc Chip Buns, substitute the sultanas & currants in step 3 with 150g choc chips.  I usually prove my dough in a ThermoMat on top of my ThermoServer full of boiling water (see notes), however, I don’t do this for the chocolate buns, as the choc chips will melt.  Instead, I’ll prove the dough in a warm place or in my oven that has reached 60 degrees then turned off.  Also add 20g cocoa & 20g water to the piping ingredients.

Bun Ingredients:
250g full cream milk
2 sachets dried yeast (14g) or 30g fresh yeast
500g bakers flour
1tsp sea salt
70g softened butter
50g brown sugar
1 egg
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp vanilla extract
85g sultanas
45g currants

Piping Ingredients:
80g plain flour
pinch sea salt
5g olive oil
80g water

Syrup Ingredients:
40g water
40g caster sugar

Bun Method:
1) Place milk & yeast in TM bowl, heat 1 minute/37 degrees/speed 1.
2) Add flour first & then remaining ingredients, except for sultanas & currants. Mix 6 seconds/speed 7, then knead 5 minutes.
3) Add sultanas & currants, knead for 1 minute.
4) Transfer dough onto Thermomat & work into a ball. Wrap dough in Thermomat & allow to prove in a warm place for 1 hour or until double in size.

5) Flatten dough into a large square, approx 3-4cm high. Cut dough into 16 bun pieces.
6) Take each bun & pinch diagonal corners to the middle of bun underside, forming a rounded top. Place buns on a tray lined with baking paper & allow to prove & rise for at least 2 hours.

Pre heat oven to 180 degrees.

Piping Method:
1) Place all piping ingredients into clean mixing bowl, mix 30 seconds/speed 4.
2) Pour into a piping bag & pipe crosses onto the top of buns.

3) Bake for 12-15 minutes, or until golden brown.

Syrup Method:
1) Place water & sugar into clean mixing bowl, cook 2 minutes/100 degrees/speed 4.
2) Brush buns with hot sugar syrup as soon as they come out of the oven.
3) Allow buns to cool for 5 minutes, before serving, or transferring to a wire rack to cool.

I keep a container of sugar syrup in my fridge, that I use for cake & biscuit decorating using fondant.  Syrup will last for a long time in the fridge – at least a year.  For the hot cross buns, I just pour a little syrup into a bowl or coffee mug  & heat in the microwave for 20 seconds.  If you’re planning to make a few batches of buns, make all the syrup at once, to save you some time later.

Notes:

Adding boiling water to my thermoserver & placing Thermomat on top is warm enough for the dough to prove

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Disposable piping bags can be purchased at cake decorating shops or in the cake mix aisle of most supermarkets

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