Thermomix Hot Cross Buns for Easter
Making Hot Cross buns this Easter is simple using this Thermomix recipe. The recipe is a little bit special as the addition of milk and butter gives the buns a softer, richer taste and texture. Best of all the whole house will smell delicious as the buns bake!
Our family always celebrates Easter with freshly made bread. We usually make hot cross buns, but in years past we have made brioche cooked with tye dye boiled eggs, Filipino Ensaymada and many other special Easter bread. I started this tradition because I wanted to make sure the kids had something in there stomachs before they launched in the chocolate Easter eggs.
I could have just given the kids cereal for breakfast, like any other morning… but then it would be special.
The recipe I’m sharing was printed in the recipe booklet which came with my breadmaker. The breadmaker is more than 20 years old so I’ve been making these hot cross buns for a long time. Over the years I’ve altered the recipe slightly and they always work out perfectly.
However, once I bought my Thermomix there was no need for the breadmaker. So I kept the hot cross bun recipe and adjusted it for the Thermomix and gave away the breadmaker.
If you would like to make the Bakers Delight style chocolate Easter Buns the recipe is easily adjusted.
Chocolate Hot Cross Buns Variation
Using the recipe above;
- omit the spices and substitute 2 teaspoons of dutch process cocoa powder.
- omit sultanas and add 200gm chocolate bits.
Iced Hot Cross Buns Variation
I also like use icing sugar to make the cross on my hot cross buns instead of the traditional flour paste cross. If you want to add an icing cross you will still need to glaze the buns with the sugar glaze whilst they’re hot. Once the buns have cooled decorate with a thick white icing sugar cross.
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There is nothing better than the aroma of hot cross buns baking.
- 200 g water warm tap water
- 25 g yeast
- 560 g bakers flour
- 1 tsp salt
- 70 g milk warm
- 2 tsp bread improver
- 70 g sugar
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 50 g butter at room temp
- 200 g sultanas
- 80 g water
- 80 g flour
- 40 g water
- 40 g sugar
Place water, yeast, milk and sugar in TM bowl. Combine 3min/60 degrees/Speed 2.
Add flour, salt, bread improver, cinnamon, nutmeg & butter to TM bowl. Combine 40 sec/Speed 3.
Scrape down the bowl if necessary. Knead 5 min/Dough
Add Sultanas. Knead 2 min/Dough or until all the sultanas are just incorporated.
Spray the Thermoserver with oil and place the dough in the covered Thermoserver to proof.
Once the dough has doubled in size remove the dough from the Thermoserver and place on an oiled bench.
Knead the dough by hand and divide into 12 equal buns.
Line a tray with baking paper.
Place the buns side by side on the prepared baking tray leaving a small gap so that the buns will eventually touch as they proof.
Place the baking tray in a warm place with a tea towel to cover.
Pre-heat a fan forced oven to 170 degrees.
In a small bowl add the flour and water. Stir by hand until combined.
Use a piping bag to draw a cross over the tops of the buns.
Place the buns in the oven and cook for 25-35 minutes.
Place the sugar and water in the TM bowl. Heat 3 min/Varoma/Sped 3 (MC Out).
Once the buns come out of the oven apply the glaze immediately to the top of the buns with a pastry brush.
Allow the buns to cool.
Proofing the Dough
You should proof the dough until it has reached double the original size. Sometimes this is a quick process and sometimes it can take longer. The key variable is the outside temperature. Yeast is a living organism and it will not become active unless it is in a warm environment.
To speed up the proofing process, cover the dough and bowl with a tea towel and leave it in a sunny spot to proof.
Thanks for stopping by I hope you enjoy the recipe. If you make these Easter buns please pop back and let me know what you think. There’s even a star rating to can use to provide feedback for others!
