I have to admit that I get a little excited when I first see Hot Cross Buns arrive on the supermarket shelves. I am unable to resist popping a bag (or two!) into my shopping trolley each and every time I visit the supermarket, so it only made sense that I try making my very own Hot Cross Buns in my Thermomix.
This is a recipe I’ve used for years, but just didn’t make all that often due to just not having enough time to stand around kneading the dough. Now that I’m using my Thermomix to make these, it is dangerous just how easy it is to make a batch of these delicious Hot Cross Buns.
Learn how to make these Hot Cross Buns using a Thermomix here:
Hot Cross Buns
- 1 tablespoon of active dry yeast
- ½ cup of caster sugar (115g)
- 1½ cups of lukewarm milk (375g)
- 4¼ cups of plain flour (640g)
- 2 teaspoons of mixed spice
- 2 teaspoons of cinnamon
- 50 g of melted butter
- 1 egg
- 1 cup of raisins (150g)
- ½ cup of currants (50g)
- ½ cup of extra plain flour
- ⅓ cup of water
- 2 tablespoons of apricot jam
- 2 tablespoons of water.
Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
Lightly oil a large bowl and set aside until needed.
Line a 23cm cake tin with baking paper and also set aside until needed.
Add the flour, mixed spice, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
Add the raisins and currants to the bowl and combine for 3 minutes using the kneading function.
Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
While the dough is rising, preheat your oven to 200 degrees.
In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.
Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
Do you get excited when Hot Cross Buns are back on the shelves too?