- 30 g fresh yeast or 2tsp dry/instant yeast
- 620 g bakers flour
- 50 g sugar
- 380 g milk
- 1.5 tsp salt
- 1-2 tsp cinnamon
- 1-2 tsp mixed spice
- 60 g butter
- 1 egg
- 180 g sultanas/currents/cranberries etc
- 90 g bakers or plain flour
- 100 g water
- 1 pinch salt
- 1 tbsp olive oil
- 2 tbsp water
- 2 tbsp sugar
If you're using fresh yeast: In a small bowl cream yeast with 1tsp flour & 1tsp sugar and leave until it bubbles (5-10mins).
If you're using instant yeast then skip this step.
Measure flour, sugar, salt, cinnamon, mixed spice and butter into TM Bowl and mix 5sec/sp8. Set aside.
Add milk to TM bowl and heat 2.5min/37deg/sp1 or until temperature is reached.
As long as yeast mixture has bubbled from step 1 add it into the TM bowl with the milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.If you're using instant yeast add, along with 1tsp of sugar, to the TM Bowl with the warmed milk. Mix 5sec/sp2-3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.
Add flour mix that you set aside and the egg to the TM bowl and mix 10-15sec/sp7 or until all ingredients are combined.
With MC on weigh sultana's (or whichever dried fruit you're using) onto lid.
Knead 3mins//. When there is about 1min to go remove MC so sultana's can fall into bowl. Help this process if necessary.
Set dough mix aside in a clean bowl and cover with plastic wrap or a clean cloth and stand in a warm place until dough doubles in size. Depending on the weather this can take from 40-60mins. I put my oven on 35deg and place the bowl in there if it is not a warm day.
Preheat oven to 200degC.
Punch down dough and then knead well. You can either put it back in your TM bowl and knead 3mins// or knead well by hand for about 4mins.
Divide dough into 16-20 even sized portions. Form into balls and place them close together on a greased baking dish.
Stand in a warm place to prove for 20-30mins or until buns are 1.5 times their original size.
1. Place all paste ingredients into clean TM bowl and mix 30sec/sp4.
2. Pour into piping bag and pipe crosses onto buns.
3. Bake for about 20mins or until golden brown.
1. If you like your HCB's glazed then place water and sugar into TM Bowl and cook 2mins/100deg/sp4.
2. Brush buns with hot sugar syrup while still warm.
Paste for Crosses
This recipe is a bit more complex than some recipes but it really is worth the effort. Actual time spent at your Thermomix is quite minimal, most of the preparation time is rising time for the dough.
Please note that this is supposed to be quite a wet/sticky dough. If you find it too sticky then you can add a bit more flour until you're happy with the texture, just be carefult that you don't add too much. To make the handling of the dough into rolls easier I like to oil my bench and my hands a little.
Notes on YeastFresh yeast is worth sourcing as it makes a big difference to the end result. Fresh yeast can be broken into pieces and stored in an air tight container in the freezer. You will know that your yeast is still active when you add the flour and sugar in the first step. If it doesn't bubble then you'll know that you need to buy new yeast.
VariationsYou can add all sorts of things to the basic dough depending on what you like. Sultana's, currents, cranberries are lovely but so are milk or white chocolate chips, caramel pieces etc. Let your imagination guide you.
Want to make them the day before? Try this... If you want them ready early in the morning you can make them the day before and then just bake them for 12minutes. Then take them out, let them cool, store in an airtight container over night. Then in the morning preheat your oven to 200deg again and then bake them for the last 8 minutes. This way you can do 99% of the work the day before but still enjoy lovely fresh HCB's first thing in the morning (and maybe even enjoy a sleep in too!!).
Or if you have a bit more time in the morning you can do the first prove as a slow prove in the fridge over night. Follow the steps to knead the dough and then put it in a bowl and set aside to prove. At this stage cover the bowl with plastic wrap and put it in the fridge. In the morning pull it out of the fridge. If you have time it's worth letting it sit on the bench for a bit to come to room temperature. I've done both methods and think I get a slightly better result if I put it on the bench for a little while first. Now divide into portions, roll and let prove until they are 1.5 times the size then bake.
Special Thanks: A very special thanks must go to my wonderful aunt Barbara who has been making the non-thermie version of this recipe for over 30 years. I believe she got the recipe from a 1981 Womans Weekly. I converted the recipe and altered it slightly by adding more spices and fruit. She has been making these for our annual family "bun fight" for as long as I can remember and this day is looked forward to by our whole extended family every year.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Key Lime Pie
- Devilled Eggs
- Buffalo Wings
- Nectarine and Peach Smoothie
- Panna Cottas with Peaches and Thyme Syrup
- Peach and Raspberry Crumble
- Couscous Vegetable Salad
- Salmon Omelette
- Nectarine, Banana and Green Tea Lollies
- Lamb and Paprika Rice
- Lamb Stuffed with Dried Fruit and Nuts
- RAVIOLI WITH SWEET RICOTTA FILLING AND LAMB RAGU
- Naan like the takeaway curry naan
- Lemon Curd Low-carb
- Asian Pesto
- Cheese and Chive Scones
- Pennette with saffron and prawns
- peppers and balsamic vinegar gazpacho
- Rice fish and vegetables all in one
- Watermelon drink
- Umeshu Sorbet
- Chawanmushi - Savoury Custard
- Papaya and Coconut milk Panacotta
- Sophie's 3 Minute Bread