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 Thermomix Hot Cross Buns.
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 these yummy Easter treats.
This recipe is versatile when it comes to the amount/type of dried fruit you use. If you are not a huge fan or currants, you can leave them out and you can also use sultanas instead of raisins if you wish. For those of you who don’t like ‘fruit’ in their baked goodies, you could try this Fruitless Hot Cross Buns Recipe.
Tips for How to Make Thermomix Hot Cross Buns:
- This recipe will make 12 Hot Cross Buns, however you can also make ‘mini’ buns if you prefer, the cooking time will vary though and I’d suggest checking them after 15 minutes.
- You can use any type of dried fruit that you like for this recipe.
- These Hot Cross Buns are best enjoyed within two days of baking, they are however freezer friendly too.
Learn how to make these Hot Cross Buns using a Thermomix below – you can also find conventional cooking instructions here
Thermomix Hot Cross Buns
- 1 tablespoon dry yeast
- 115 grams caster sugar
- 375 grams milk
- 640 grams plain flour
- 2 teaspoons mixed spice
- 2 teaspoons cinnamon
- 50 grams melted butter
- 1 egg
- 150 grams raisins
- 50 grams currants
To glaze and decorate
- 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 line a large lamington tin with baking paper and 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 to combine ingredients.
- 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 baking 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.
You can also add 2 tablespoons of bread improver to this recipe if you wish - this helps the Hot Cross Buns to stay 'softer' for longer. Add this when adding the flour.
You can also alter the amounts of raisins/currants that you use.