Our Thermomix Hot Cross Bun recipe really is the best! These Buns are light, fluffy and packed with flavour and couldn't be easier to make! You can enjoy these Hot Cross Buns fresh with from the oven and slathered in butter or they are also delicious toasted too.
Nothing beats a freshly baked Hot Cross Bun, and thanks to your Thermomix, they couldn't be easier to make! Your Thermomix will do all of the work when it comes to bringing this recipe together and once you try our recipe, you will never need another one again!
Why you will love this recipe:
Quick to prepare - there is only around 15 minutes of hands on prep time to make these Hot Cross Buns in your Thermomix.
Full of flavour - the perfect mix of spices and dried fruit.
Versatile - you can adjust the quantities of fruit within the recipe to suit your taste and what you have on hand.
Freezer friendly - you can freeze any leftover Hot Cross Buns for up to three months.
Ingredients
Please note you will find a full list of ingredients in the recipe card below.
- Flour - either plain or Baker's flour can be used.
- Caster Sugar
- Dried Instant Yeast
- Butter
- Milk - full cream or skim milk can be used.
- Egg - we use 70 gram eggs.
- Cinnamon
- Mixed Spice
- Raisins
- Currants
How to Make Hot Cross Buns in a Thermomix:
Please note you will find the full recipe method in the recipe card below.
Step 1. Combine the yeast, milk and a little of the sugar in your Thermomix bowl and cook.
Step 2. Add the remaining sugar, flour, spices, egg and butter and mix to combine.
Step 3. Add the dried fruit and knead until the mixture comes together.
Step 4.Set the dough aside to rise until double in size.
Step 5. Punch down the dough and divide into 12 balls.
Step 6. Place into a baking tray and let the dough prove for a further 30 minutes.
Step 7. Prepare the ingredients to make the cross and pipe. Bake until golden.
Step 8. Remove the Hot Cross Buns from the oven and brush with glaze.
Tips for Making the BEST Thermomix Hot Cross Buns:
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 them 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.
Frequently Asked Questions
The key to keeping Hot Cross Buns soft and fresh is to store the in an airtight container at room temperature.
It is important to not add any extra flour to this recipe, you want the dough to be sticky. Too much flour will result in the buns drying out during baking and becoming hard.
You most certainly can freeze Hot Cross Buns. They are best stored in a freezer safe container for up to two months.
You may also enjoy:
- Chocolate Chip Hot Cross Buns
- Thermomix Easter Egg Slice
- Hot Cross Bun Wreath
- Thermomix 3 Ingredient Easter Egg Fudge
- Easter Egg Brownies
- Fruitless Hot Cross Buns
- Creme Egg Brownies
- Thermomix White Chocolate and Cranberry Hot Cross Buns
- Easter Egg Rocky Road
Looking for even more?
You can find more simple and delicious Thermomix recipes in our books and eBooks - browse the collection here.
Thermomix Hot Cross Buns
Equipment
- 1 x large baking tray
Ingredients
- 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
- ⅓ cup water
- 2 tablespoons apricot jam
- 2 tablespoons water.
Instructions
- 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.
Notes
Nutrition
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