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+ servings
side view of adult holding hot cross bun.

Thermomix Hot Cross Buns

Our Thermomix Hot Cross Buns recipe really is the BEST! These buns are light, fluffy and packed with flavour and will be a hit with the whole family.
Course Cakes
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings 12 Hot Cross Buns


  • 1 tablespoon yeast instant dry yeast
  • 115 grams caster sugar
  • 375 grams milk
  • 640 grams plain flour
  • 2 teaspoons mixed spice
  • 2 teaspoons cinnamon
  • 50 grams butter melted
  • 1 egg
  • 150 grams raisins
  • 50 grams currants

To glaze and decorate

  • ½ cup plain flour
  • cup water
  • 2 tablespoons apricot jam
  • 2 tablespoons 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 celsius (fan-forced).
  • 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 add 2 tablespoons of bread improver to this recipe to help the buns stay softer for longer.
  • Either plain or bakers flour can be used for this recipe.
  • You will make around 12 buns with this recipe, you can make smaller/larger however the cooking time will vary.
  • The dough will be sticky, add some extra flour to make it easier to work with.
  • I recommend placing the buns close to each other to help them rise up rather than outwards.
  • If you don't have any apricot jam, you can use sugar instead.
  • Freeze any leftover buns for up to three months.