Description
Hot cross buns, scones, scrolls and more. Loads of homemade hot cross bun recipes, from healthy, paleo to naughty with chocolate.
Ingredients
Scale
BUNS
- zest of 1/2 lemon or lime (optional)
- 250g full cream milk
- 1 tbsp dried instant yeast or 40g fresh yeast
- 500g baker’s flour
- 2 tsp sea salt
- 70g butter, softened
- 50g caster sugar
- 1 egg
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground nutmeg
- 100g sultanas
- 70g currants
- 80g plain flour
- pinch sea salt
- 1 tsp olive oil
- 100g water
Instructions
- Place lemon or lime zest (if using) into thermomix bowl – 10 sec / speed 9
- Set aside
- Place milk and yeast into bowl – 3 min / 70C / speed 1
- Add flour, salt, butter, sugar, egg, cinnamon and nutmeg – 6 sec / speed 7
- Knead – 2-3 min / closed lid / knead function
- Add sultanas, currants and reserved zest – 10 sec / reverse / speed 5
- Preheat oven to 220C
- Line a baking tray with baked paper and set aside
- Transfer dough onto ThermoMat or a lightly floured bench top and work into a ball
- Wrap in the ThermoMat, or place into a bowl and cover with a tea towel
- Allow to prove in a warm place for 30 minutes, or until doubled in size
- Knock down dough and divide into 12 equal-sized pieces
- Form into rolls and place close together onto prepared baking tray
- Set aside to prove again
- Place baking tray into oven and bake 10-15 mins, or until golden brown
- Prep Time: 10 mins
- Cook Time: 1 hour 50 mins
- Category: Easter
