Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Easter => Topic started by: achookwoman on January 24, 2012, 01:45:30 am
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Hot Cross Buns
This recipe is based on the EDC recipe, with minor but significant changes.
COOKING TIME WILL VARY DEPENDING ON OVEN.
30g citrus peel
250g warm milk
500g bread flour
2 teaspoons salt
70g butter
30g sugar
1 egg
4 teaspoons of dried yeast
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
100g of sultanas
70g of dry cranberries
Place milk and peel in TMX bowl and heat for 50 secs.at 90, speed 1.
Add all remaining ingredients except sultanas and cranberries.
Mix 6 seconds, speed 7.
Knead for 2 mins. on interval setting
Add sultanas and cranberries, Knead for 1 1/2 mins.
Prove for 1 to 1 1/2 hours , in a warm spot. Can leave in bowl. Dough should be approx. double in size
Cut in 12 rolls, place on a greased and lined baking tray, (spray rolls with water)
Leave a gap between rolls as they will double.
Place in a warm spot for about 30 nims.
Pipe crosses on buns and cook in a pre heated oven for 20 to 25 mins at 220.
When golden brown, remove from oven, let sit for 5 mins and then brush with sugar syrup.
Piping mixture
80g. flour
100g water
pinch salt
1 teaspoon oil
mix together until smooth.
Place in a small plastic lunch bag, snip a SMALL hole in corner.
Pipe crosses over buns.
Sugar Syrup
2 Tablespoons water
2 Tablespoons sugar
Boil together for 2 mins.
Like all sweet dough recipes these are best eaten the day they are made. However they do toast well the next and following days
Posted by eli
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These are really yummy thanks chookie
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Thanks chookie, saves me finding it on your blog page.
Can't wait to try these
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thanks chookie - looks like a lovely recipe - have bookmarked it :)
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I have saved this to favorites but I really don't want to know Easter is coming,,,,,already.....the kids haven't gone back to school YET.
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Brenda, yes I know, but the shops have had Hot Cross Buns in for weeks now.
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....and Easter eggs too.
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....and Easter eggs too.
Supermarkets here put Cadbury's Cream eggs on display just after Christmas. :-))
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CC that is just not fair, especially when trying to diet. My friend Amanda put me onto a good app. it's called My fitness pal. It is for iPads and seems to be really good, once I worked out how to us it. it is free.
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I'm working up to my yearly batch of hot cross buns. Will definitely try your version Chookie! Thank you! :-*
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Chookie, i have these in the oven. They were so easy & quick to make. My first rise doubled in 1 hour, it is hot here but I do have the air con on.
Not piping the cross or washing with sugar syrup as its only feb.
Telling ds thay are tea cakes, i used to love toasted tea cake with a cuppa.
I am also taking a couple in for the teacher, best to get on her good side early on :D
Thank you
H :)
Just taken mine out 20mins and very brown at 220 ff, less time for next time. Still look good but DARK BROWN.LOL
They were smelling great, yes a bit over cooked but the middle is yum, outside a bit too crispy, will try 15 mins next time :) you woud think the aroma would have said Hally get of your butt, but no they just smelt very good.
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Hally, glad you like them. Lower the oven a bit. My oven is a bit on the cool side.
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Crown Prince , woho mum they are brown, but the house smells of hot x buns, he is merrily tucking in. :D
H :)
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ok so is bread flour different to bakers flour??
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Lexi, same.
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I just made a batch of these for lunch and they are delicious! I'm like Hally, I didn't bother with the cross or sugar syrup and they wee so easy to make.
Thanks for the recipe Chookie!
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Snappy, glad you liked them. If you want to freeze and the reheat them, it is best not to glaze them.
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Thanks for that tip chookie! I do plan on freezing some for Mr 5's lunchbox.
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Made these again today
210 fan forced 12 mins, perfect.
H :)
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Hally, glad you worked it out. Our ovens are all different. Also good to get it sorted before Easter.
I had a look at Bakers Delight H X B today and they were quite dark.
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Chookie, I'm not keen on a sugar glaze on hot cross buns, I find it too sticky - how would an egg wash go instead? Would it make the tops shine?
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Judy, the egg wash is usually put on before baking and tends to make the bread or bun darker. You could try brushing with oil, but this might make them darker also. Egg white might also work . I will experiment. It is the yolk that makes it dark and if you want a dark crust you can brush with an egg plus 1 extra yolk.
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Oh, I have no trouble with a dark top - you'll hear the excitement from there Chookie when I bake a batch that look like yours ;D
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Made these again today
210 fan forced 12 mins, perfect.
H :)
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Thanks for posting photo JD.
The 3 of us all say these are the best hot x buns we have eaten.
Not going to get away with buying hot x buns again.
H :)
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Hally's, these look absolutely beautiful. I love it when members take an original recipe and make it even better.
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Now I feel like Hot Cross Buns ;)
Will try this version very soon. :D
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if i did not add the dried fruits, would i need to add more flour, cookie ?
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Thanks chookie,
I still think yours look better :)
Uni, i didnt add the cranberries, ds woukd have picked them out, didnt alter anything just no cranberries.
I must say, once you have made these, theres no going back to bakers delight.
H :)
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if i did not add the dried fruits, would i need to add more flour, cookie ?
Very forgiving recipe. Just add or take out what you wish.
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Yikes! Have just taken out these buns after being in the oven at 220 for 21 mins and they are burnt...next time I should try it for 15 mins
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Courton, that is awful.!!! I have just done a test run on these for the cooking class i am doing next Friday. I cooked them at 200 FF which is about 220 without fan. 20 mins, turning them around after 10 mins. Try 200 for 15 mins and then give them another 5 mins. if they do not look cooked. I also brushed them with egg wash, for Judy, as she doesn't like the sticky. Didn't make them much darker. I have taken a photo , will post later as camera has gone flat. Please have another go as these are just the best buns. ( I know I shouldn't say that.) Let me know how you go .
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Thanks for your prompt response..will try using your suggestion closer to Easter...need to recover!!!!!
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My first batch were not good, but my 2nd lot at 210 fan forced 12 mins perfect, just keep an eye on them.
Yes they are the best.
H :)
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These are the non TMX Hot Cross Buns. Same recipe , but made by hand. Brushed with egg wash. They were massive, think I will make 15 next time.
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They look great yet again
H :)
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I think yours look better , Hally. ;D
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I dont think so, but thank you, huge compliment ;D
H :)
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Lol. They both look great. 😃
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I made another batch today.
I didn't use any other fruit but sultanas, I think I was a little heavy handed with them 200g. I am sure they will taste good ;D
H :)
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Hally , they look good. You can use up to 300g of fruit. make sure they double on the 2 nd. rise.
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Only have 3 left.
Your recipe is just the best, thank you ;D
H :)
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Hally, you really are rocking along with your baking.
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Chookie, thanks. Yes when I started making bread about 8 months ago, I thought goodness what a lot of effort, now it would be rare for me to buy a loaf.
H :)
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I'm going to try these today, thanks chookie.
Hally if you put them in a smaller tin to that they are close together, they'll join up and will rise up instead of out.
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Thanks mj, will try that next time.
H :)
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I made these a couple of weeks back and like the others they were very dark. I hadn't read the comments before making them.
Chookie, is it possible to adjust your cooking time in the original recipe as it seems that quite a few of us have had this problem so your oven must be very different to the others. Hally's suggestion sounds good.
Fabulous recipe by the way - smells delicious while cooking and taste good too!
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My first batch I made in the convection microwave and they were perfect. The second batch I made in the oven and they were a little to dark. So now i only make the in the convection microwave. So I think it really depends on the oven. Either reduce the temp or cooking time I would think.
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I made these a couple of weeks back and like the others they were very dark. I hadn't read the comments before making them.
Chookie, is it possible to adjust your cooking time in the original recipe as it seems that quite a few of us have had this problem so your oven must be very different to the others. Hally's suggestion sounds good.
Fabulous recipe by the way - smells delicious while cooking and taste good too!
Yes , I think Dede is correct. Our ovens are all different. I suspect mine is a bit on the cool side. Lower the temp 20 Degrees.
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Hi Chookie
I understand how our ovens are different and we can adjust accordingly but can you note this on your first post on this thread as usually most people just go based on that . . . that will avoid many dark hot cross buns, especially considering the time involved to make them. (Just write that some ovens may need a lower temperature or reduced cooking time as Hally mentioned when she got better results).
Thanks for posting this yummy recipe!
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I don't know if everyone's thread of the hot cross buns is missing certain links but my task bar with the modify button is not showing so if this is the case for everyone, then Chookie cannot add changes to the cooking time Tasty. If others can confirm they do not have it either, I will report it to MM.
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JD - mine's showing on other posts . . we'll try this one.
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Yes, all the buttons including the "modify" are showing up . . . . .
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I can only see the modify button 4 times in this whole thread, only the word quote is on every posting. If Chookie has the modify button showing, she can alter the original.
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Made these today for the 4th time but they end up a little over done as I had to rush to my sisters place to get some panadol for my DS (5) who was screaming with a terrible brain ache (as he called it) poor little thing. He's asleep now so hopefully he wakes up feeling better. No school for him tomorrow :(
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Dede, poor little fellow, hope his 'brain ache' is better. Use your buns for Bread and Butter Pud if over cooked.
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He has just woke up and although he is still not feeling well at least his Brain ache is gone.
And great idea with the over cooked buns, never thought of that before.
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What a wonderful description. A 'brain ache'. I'm glad he is feeling a little better.
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Brain aches are horrible when you are a kid (well to be honest they are horrible anytime), but the term brain ache is so cute.
I made the EDC hot cross buns, we weren't fans. So I then tried Chookie's version which was a lot better but DS and DH still weren't happy - after questioning/interrogating them I realised it was the the ground cloves and nutmeg they weren't fussed on.
So I made another batch of Chookie's HCB today with these alterations:
- still 1 1/2 teaspoons cinnamon
- only 1/2 teaspoon nutmeg
- no ground cloves at all
- 1/4 teaspoon ginger
Finally I got a thumbs up.
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I now have 2 down with brain aches now. DD 8 come down with the same symptoms today. Think I will have 2 home from school tomorrow. Poor little things are quiet miserable
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Dede, how awful. Hope you don't get it.
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NO Chookie I definitely don't want it. But I don't usually get sick, so hopefully it's the same case here.
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Poor things. It must be all the learning those 'mean' teachers make them do. ;) ;) ;) ;) ;) ;) I hope they are better for Easter.
Spektor my family aren't fond of sp;ices at all so I only put a token amount in anything I make.
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I made these at the weekend everyone loved them, they disappeared very quickly, nearly made a slip up by not reading the recipe properly, started with the flour then spices 1.5 teaspoons of cloves in first oops, fished most of the cloves out, added a teaspoon more of flour and all was good. dh loved the spices in the buns it's a lot more than my recipe i left out the peel as well, Will be making more of these to take away with us.
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Poor things. It must be all the learning those 'mean' teachers make them do. ;) ;) ;) ;) ;) ;) I hope they are better for Easter.
Spektor my family aren't fond of sp;ices at all so I only put a token amount in anything I make.
Glad it's just not my family!
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I've got a batch in the oven right now. So far so good though I found the piping mixture a bit too runny so I will cut back on the water a bit for my next batch.
I couldn't be bothered making the sugar syrup so I used light agave syrup.
(http://)
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I've got a batch in the oven right now. So far so good though I found the piping mixture a bit too runny so I will cut back on the water a bit for my next batch.
I couldn't be bothered making the sugar syrup so I used light agave syrup.
(http://)
Good idea. Look great.
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i have never made Hot Cross Buns b4, i think i will have a go today.
great looking buns Dash :D
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Chookie have you tried making this dough in advance and refridgerating it overnight? I want to bake some fresh for tomorrow morning but don't want to get up a 4am to start the douhg and let it rise.
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Chookie have you tried making this dough in advance and refridgerating it overnight? I want to bake some fresh for tomorrow morning but don't want to get up a 4am to start the douhg and let it rise.
No, I haven't DD. Can't see why it wouldn't work, provided you let the dough return to room temp, about an hour. Also let them rise a bit, before you refrigerate them. Cook in preheated oven, with water I'm bottom. Let us know how you go.
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Well I made up the dough last night and let it proof for about an hour before sealing it in a Tupperware container in the fridge. I took it out his morning before I went for my bike ride and I left it on the bench.
It was pretty cool here this morning. Two and a bit hour later it didn't appear to have risen much so I moved the bowl onto the door of the grill section of my oven and turned on the grill for a bit to generate some heat. Eventually I formed up the buns and placed the tray into the still warm grill for 30 minutes rising.
Again hey didn't seem to rise much. However upon baking they seem to have come good. I just brushed them wit agave syrup instead of sugar syrup and I'm waiting for the to cool a bit longer to tr one.
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DD, hope you have had some success. Getting the dough back to room temp. Can be a bit hard, but you have kept your eye on the ball and they should be OK.
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I made a batch of these last night and after the first rise made them in to buns then into the fridge overnight. Left them out this morning for about an hour then baked - perfect! just yummy and a great way to start the day.
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Thanks Bonsai, that looks like the way to go.
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I made these today and they are delicious. They are a decent size. Thanks for the recipe.
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Linda, glad you like them.
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I made these today as well. First time I've ever made hot cross buns. Turned out great, thanks Chookie!
My OH said they were the best hot cross buns he'd ever tasted (he is a little biased though about my cooking!)
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Thanks Bonsai I will give that a go next time.
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I made these today as well. First time I've ever made hot cross buns. Turned out great, thanks Chookie!
My OH said they were the best hot cross buns he'd ever tasted (he is a little biased though about my cooking!)
My pleasure to share Katiej. ;D
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I made my first batch for this year yesterday. I think more may be needed by Sunday. We love them.
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Cookie, they are a bit addictive, but best eaten fresh.
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I'm planning on making these tomorrow. Thanks chookie! :)
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they look good and smell great , lets wait and see what the family think.
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A huge hit! Thank you so much for the recipe Chookie.
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A huge hit! Thank you so much for the recipe Chookie.
Glad you enjoyed them, Aimee
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Tossing up between these and the choc ones maddy posted.. Decisions decisions 😊
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I thought I would bump Chookie's very successful Hot Cross Bun Recipe ;D
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Frozzie, make both. This is what I will do.!!!!
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Good idea chookie... That was a year ago but will try and do both..
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I have both rising at the moment only because of fussy DS11 who doesn't like sultanas
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We love these..
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Having friends over on the Thursday before Good Friday and we will cook buns all day.each batch will be tailored to preferences.
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These are delish thx chookie.. Finally got to make them :)
(http://img.tapatalk.com/d/13/03/01/uguzuvup.jpg)
As our oven is fan forced i cooked them at 200 degrees for 20 mins.. Just had two.. So yummy :)
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Frozzie, would you come down and do the crosses for me..? These look terrific.
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With pleasure chookie but they are no better than yours 😁😊... And thankyou 😊
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Yum yum Kim ;D
I've just through all the comments, I'll do a practice run of these over the weekend :)
Can someone remind me when Easter is? ???
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Good Friday is the 29th March Amy.
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Ah, thanks Judy. Still a few weeks to practice then :)
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You wont need to practice amy they are quite easy and your a great cook 😁
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Amy, this is one time when the home made ones are soooooooo much better than the bought ones. You can also make them with the fruit of your choice. I am going to make some with Dried Apricot and some with dried cherries. Have fun.
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Thanks Chookie and Kim :D :D
How long do they stay fresh? Or do we need to eat the whole batch in one day? ;) ;D
Chookie, I like the sound of apricots. Can I add nuts too? :)
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Just freeze the leftovers Amy.
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in my house Amy they are gone the day they are made ;D;D but freezing them is a good idea if they don't get eaten
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Amy thy arent as fresh the next day.. Next time i would freeze half for us unless you have enough ppl to eat them all.. They are very yummy fresh and today i just heat one for 10 secs in the microwave to freshen it up a little before
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Thanks for the tips ladies :D
Suzanne, if only I had a house full of hungry kids :-)) ;D
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My biys wont eat shop ones now.
These are the best, I bet lr would like them too.
:)
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Have these prooving now.
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Amy, these are best eaten the day they are made. However if made to eat tomorrow, I don't glaze them. The next day I spray with water and place in a hot oven for about 5 mins. On the third day I toast them. On the 4th. Day , bread and butter Pud. Starting to sound like the 12 days of Xmas. LOL.
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Oh thx chookie.. Wont glaze them all next time and bread and butter pud would be an excellent use for the uneaten ones.. My kids arent old enough to eat hourds of food yet :)
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Great ideas, thanks Chookie :-* I think I tried making chocolate hot cross buns a couple of years ago and they didn't turn out very good, so I made my awesome slow-cooker bread pudding with them ;)
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They are delicious toasted. I'm going to make baby ones this year, then we can have more than one. ;) :)
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Cookie, now that's a good idea.
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Made these this weekend and enjoyed them warm from the oven and toasted the next day. Delicious and thank you chookie for another great recipe.
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Kimmyh, my pleasure.
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going to make these this week too.
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We are going to make about 7 doz. of these on the 28 th. But I am going to try some Sour Dough ones before then. Will keep you all posted.
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My happy aunt, you won't want any phone calls that day Chookie :D
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Right Judy. Ral can answer phone and make coffee all day. OOPS, haven't told him yet.
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Just give him a couple of HCB to keep him going. ;) ;)
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Cookie, he will be chief tester. ;D
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I'm going to try making this dough tonight, shape and leave in the fridge overnight for cooking in the morning. We love hot cross buns but haven't had any this year.
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Wonder, let us know how they go. made 5 Dozen today and have decided that this is a very forgiving recipe. i forgot to put yeast in one batch so added it after the first kneading. ;D
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I am going to try glazing mine with maple syrup. I read somewhere you could do it.
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I'm going to try making this dough tonight, shape and leave in the fridge overnight for cooking in the morning. We love hot cross buns but haven't had any this year.
We have done the same Wonder. Fingers crossed they will work well. Our boys were so disappointed that we couldn't pipe them tonight and will no doubt be up at the crack of dawn to finish them. :)
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Just put mine in the fridge. They smell great and DS wasn't happy he couldn't have them tonight.
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Well the overnight in the fridge was a success although I don't think it's a much quicker option, even putting the tray over the neater vent they still took around N hour to come back to room temp. They look goof and everyone loved them this morning. I also made Maddies chocolate chip version which look great,
(http://img.tapatalk.com/d/13/03/29/egedyga9.jpg)
(http://img.tapatalk.com/d/13/03/29/pemeqagu.jpg)
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Wonder, they certainly look good. You should be very pleased with yourself.
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They look fantastic Wonder. I hope mine look as good! I have them on the first rise now :D
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They have a great flavour and everyone here was very happy with them which is quite unusual for my lot.
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they look fabulous wonder ;D
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I'm a bit disappointed with how mine turned out :( They're very flat and a bit over cooked. Since they're flat, they are a bit doughy and heavy. I don't know what I did wrong. They were lovely and tall after the rise but when I baked them they just seemed to shrink.
Any tips Chookie? :-*
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What a pity Amy. I made these too, and really liked the cranberries in them. I ate one soon after they came out of the oven and froze the rest so that we could eat them over Easter whilst we are away. Unfortunately, I have left them at home in the freezer, so the family will have to wait until after Easter to taste them!
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Amy, I really don't know. The only thing I can guess at is that your oven may have been too hot.
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Mmmmm Wonder they look good!
Bummer Amy :-(
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Just ticked another off my "Cooking Bucket List" :)
I've always said I'll make these one day, and today was the day. Thank you for sharing such a great recipe Cookie :)(http://img.tapatalk.com/d/13/03/29/ezama4uh.jpg)
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Amy that's a real shame. I found I had to turn the oven down a little.
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I will try again and cook them on a lower temperature. Thanks ladies.
Jam, your buns look great ;D ;D
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We are obviously a traditional family - these are all gone but not oe of the chocolate ones have been touched, just gave them to DD's boyfriends family.
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Your buns looked great too Amy, it's a shame you weren't happy with them though...I think we are often our own worst judges!
I wasn't 100% happy with mine either, they looked a bit bumpy but I think that's because the proving temperature is not optimal here at the moment.
I can't tell you what oven temperature I used as my oven has a mind of its own!
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I do love your Hot Cross Buns Chookie. DH helped with the crosses this year, they are not quite traditional.
As usual they taste delicious Chookie. I have already eaten 2 and may fit another in for supper.
(http://img.tapatalk.com/d/13/03/29/ase8e3uj.jpg)(http://img.tapatalk.com/d/13/03/29/2ysa2e2y.jpg)
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Great buns girls. Sorry they didn't work out the way you wanted Amy. They still look good. I agree, try a little bit lower temp. How long did you leave them to rise the second time. Maybe it was too long. You get a little bit of oven rise too. Hope you try again, the house smells so good when they are baking :)
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Thanks Jam and Kimmy :) The second rise was about 30 minutes, like the recipe said. I just don't understand what happened. But I will try again, I promise ;D
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Great cooking girls.The buns look fabulous ;D
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I'm going to make these today. One batch to take out tonight for supper and one batch to take for breakfast to my mums in the morning. For the morning ones I will put them in fridge once formed and then they can come back to temp while we drive to mum's place. Then they will be freshly baked.
Can I double the recipe in one go or will i need to make multiple batches?
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2 batches would be too much for the TMX. You could make one batch and rise them in a basin, then makethe2 nd batch while they are rising. There would only be about 10 mins.between batches. If you have 2 bowls it is easy.
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I'm going to make a pudding with the rest of this batch of buns. I hope my next batch is more successful :)
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I left mine in the fridge overnight after shaping, but they didn't do a slow rise like my other dough normally does in the fridge overnight. Maybe my fridge was too cold. Next time I will give them a half hour second rise after shaping and then put them in the fridge overnight. Wonder I don't wait for my bread to get back to room temp from the fridge - just pop it in the cold oven and turn it on. :)
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Slow Cooked Hot Cross Bun Pudding :) A very delicious way to use up failed buns! ;D
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Made these yesterday and they were great :)?
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Chelsea, the spice tends to retard the rising.
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Great pudding Amy.
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Thanks Kimmy :)
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Amy, good way to use up Hot Cross Buns. Love Bread and Butter Pud.
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The hot cross buns on here are very impressive!!!
I made my first ever batch on Saturday using wholemeal flour/lemon rind/sultanas/craisins/choc chips. Not aesthetically the greatest, but very yum! :)
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JC83... They look pretty good to me!! :)
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JC83, look great. Great Cook. A friend made some with just home made peel and some with dried cherries. Waiting for a report back.
She ate one of this recipe with us at lunch and nearly swooned. We all laughed.
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JC83 they look great and sound like they would have tasted lovely.
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Chelsea, the spice tends to retard the rising.
Thanks Chookie. That's good to know. Am determined to figure out a way to bake them fresh on Good Friday morning - without starting from scratch. :)
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Chelsea, if you can find a way to do this you will become an instant Zillionaire. I can't do it faster than 1 hour and 44 mins. That is starting from scratch. Just for interest, I might do a one rise lot , just to see the difference. This would bring it down to a bit over an hour, with a few tricks like do the rising in a steam oven, (like cookie does with her Vienna bread.) and having everything pre - weighed.
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thanks agian for this recipe, Eve loved them ;D
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i used orange marmalade instead of the peel
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Oh, Eve! You gorgeous little thing, you!!! Uni, what a classic shot!! Hope Chookie sees this one!! ;D The photos of this little cherub are just wonderful. Thanks for posting them! :D
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What a great photo of eve. Lovely buns too Uni.
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Uni, you have made my day. Did she eat any of the bun?
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What a beautiful photo. Eve is ever so cute.
I am going to make some mini hot cross buns in the next few days. About half the size of normal ones. They should be perfect to grab from the freezer to have with a coffee.
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Uni, you have made my day. Did she eat any of the bun?
she sure did, she didnt want to let go of it, so so funny
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Just love that photo - keep going back to have another look . . . .It'd look great on the cover of your book, Chookie!!! ;D ;D ;)
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A truly wonderful photo of Eve Uni. :)
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GK, you are a bad bad woman.
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2 batches would be too much for the TMX. You could make one batch and rise them in a basin, then makethe2 nd batch while they are rising. There would only be about 10 mins.between batches. If you have 2 bowls it is easy.
I did as you suggested Cookie and did three batches one after the other. I mistakenly put the crosses on two of them before the second rise so the crosses just merged into the bun. They were very well received regardless.
The third batch I rose once and then formed into 15 buns and put them in the fridge for overnight. I took them out first thing and added the crosses and baked them when we arrived at Mum's a few hours later. They were fantastic!
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well done Kerryn. We can all learn from you. I must admit, I am not good with the crosses.
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Yummy recipe Chookie now I have at last found it. Silly me kept searching in bread!
I tried to make teninas Easter bunnies afraid they are much more rodent looking. Will go traditional next time , a lovely soft sweet bread. I used orange essence instead of peel otherwise followed exactly(http://img.tapatalk.com/d/14/04/12/uqutymuq.jpg)
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Bedlam this is the best Hot Cross Bun recipe around. They are yum yum yum.
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I agree cookie, will be making more. All gone already
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I made some yesterday and will do another batch or three for tomorrow :) They are really yummy!
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Love this recipe too. I use cinnamon and mixed spice in mine. They smell so good when cooked. Here is this weeks batch. Next time I am thinking of trying them as a pull apart loaf as quirky Jo did on her blog during the week.
(http://img.tapatalk.com/d/14/04/12/7y7ydamy.jpg)
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Perfect Kimmy 8) I'll look forward to your pull apart loaf ;D
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Kimmyh, wish mine looked this good.
For those who don't like bought peel, local baker boils a whole orange and adds a bit to the dough.
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Chookie, I don't like a sugar syrup topping on hot cross buns - all recipes seem to use it though. Can I use an egg wash instead?
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Don't see that it would be a problem JD, I often omit the syrup, and any other topping or wash would do. Planning to make small buns tomorrow for team at work, they deserve a treat, they work so hard.
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I agree. I often don't put anything on mine, especially if they are to be frozen. The syrup makes them so sticky.
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Perfect looking buns Kimmy :)
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They are indeed. Your piping is so good.
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Great hcb kimmy. I dont pipe or glaze, they dont last long in this house :)
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Made small batch , baked in AF. Think I posted method.
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yum, I was searching for a recipe for hot cross buns and found this one. I tried the EDC recipe a couple of years ago and perhaps I did something wrong, but it wasn't an experience I want to repeat. Not sure exactly what the difference is here, but I'm about to give these a go.
Cheryl
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They are indeed. Your piping is so good.
Funny you should say that Judy. I thought the piping was good too but DS6 told me some of my lines were a bit wobbly! He gobbled them up quickly after muttering something about taking points of my score!
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I made two batches of these today and they were my best effort yet (not looking as good as Kimmy's though! )
In Canberra it is hard to prove bread from now until December so....I made sure the milk, egg and butter were 37oC before proceeding....I let the dough rise in a metal bowl that was covered in cling film and a tea towel, then sat the bowl on top of a thermoserver that had been filled with boiling water and lwft to rise til doubled in size....after I had shaped the buns I put them on the oven tray, covered the buns with cling film and put them back on top of the thermoserver until doubled in size.
They flattened out a little upon baking but that is quite possibly my oven. Sorry for the long post but hopefully others in cool climates might be interested!
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Has anyone tried hot cross bun dough risings using the boiling-water-in-a-baking dish trick as we do for the Vienna loaf?
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I made two batches of these today and they were my best effort yet (not looking as good as Kimmy's though! )
In Canberra it is hard to prove bread from now until December so....I made sure the milk, egg and butter were 37oC before proceeding....I let the dough rise in a metal bowl that was covered in cling film and a tea towel, then sat the bowl on top of a thermoserver that had been filled with boiling water and lwft to rise til doubled in size....after I had shaped the buns I put them on the oven tray, covered the buns with cling film and put them back on top of the thermoserver until doubled in size.
They flattened out a little upon baking but that is quite possibly my oven. Sorry for the long post but hopefully others in cool climates might be interested!
Thanks for the tip Jamberie.I'm always interested how people prove their bread in cooler weather.Mind you it always seems cooler here :D :D
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I made Maddy's choc chip buns today and proved them in a cold oven with a jug of boiling water in it. I did the second prove on top of the oven as it was heating up. I often do the same thing in my microwave, but have to prove in a bowl as thermie is too tall to fit in my microwave.
I didn't glaze them and they were a little wonky, but the kids didn't have any complaints ;)
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Has anyone tried hot cross bun dough risings using the boiling-water-in-a-baking dish trick as we do for the Vienna loaf?
I think that is similar to Quirky Jo's method I've started using. I put dough in a lightly oiled bowl and cover with glad wrap, place in oven turned off, with a bowl of just boiled water underneath and close door. Works really well and a little quicker too.
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Love the idea of proofing in the cold oven. ES, second proofing is in a heated oven?
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Lots of good ideas here.
Started making SD , HXBuns today. Looks like a 2 day process now that it has turned cool. Looking good so far.
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No, BZB. after the first prove, I shaped them and covered them with a tea towel and sat them on the hot plate above the oven as it was heating up. If I'm doing a loaf of bread, I usually do the second prove in the microwave with a jug of boiled water.
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Made these yesterday afternoon and one word describes them .... Yum 😄
I left out cloves as I didn't have any ground & added a tsp of crushed ginger as also didn't have any ground.
Easy to make, my first rise spill out of the MC hole & my buns were very original shapes 😄
My oven is European & very hot so started on no.3/170c but then increased to about 3 1/2/180 for 20 mins and they didn't burn, very happy about this.
It's only second time ever making rolls/buns of any sort, so they were not as pretty as some but pretty tasty(http://img.tapatalk.com/d/14/04/15/ty9yte8a.jpg).
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I made a batch on Sunday - 24 little ones. They rose well but the finished product seemed a bit dry and chewy, not over cooked. I think they'll be ok if served warm and buttered but not as light as I was hoping. Not sure what went wrong.
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I made these too yesterday. Not as pretty as others but damn tasty. I was in a rush to get the kids out of the house after a whole weekend of cabin fever! (http://img.tapatalk.com/d/14/04/15/pe9y4ady.jpg)
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Mine don't look perfect either.
Bonsai, the mini ones I made were also a bit like yours. Maybe that this recipe doesn't cope with being made into small buns. Never the less, that disappeared very quickly. I took them to the Farmers Market for morning tea. Didn't even get a chance to butter them.
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Thanks Chookie, I'm making more for the weekend so might try normal size ones. I think I'll give your sourdough version a try but 1/2 batch otherwise I'll be bun shaped by Anzac Day!
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I haven't made any yet this year. They all look great and are making my mouth water.
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I wonder if little buns dry out because of too much surface area to volume?
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I wonder if little buns dry out because of too much surface area to volume?
Could be. I also found that I had to put less fruit in the 1/2 mix of mini buns.
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Sunday morning, orders are in
6 with sultanas
6 with chocolate
6 with chocolate and sultanas
12 plain
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Uni, which ones will you eat?
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the plain ones
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the garlic gadget thing you gave me in Melbourne really works thank you so much. frank said he enjoyed talking to Ral, didnt say anything about us girls :-))
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Ral enjoyed talking to Frank also. Glad you like the garlic crusher.
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just made these, but into a pull apart loaf. worked a treat. thank you
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Any photos Robyn?
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I love the garlic crusher chookie. I bought $10 worth of garlic from the growers market so there is plenty of work ahead. I'm going to mildly ask mum tomorrow if she uses much garlic as it may be a handy gift for Mothers Day. Marina, the hand towel is so useful and is attached to my stove which appears to be the only metallic thing closest to the sink. DD1 immediately hung hers up on the fridge when we got home. I haven't got anyone to make hot cross buns for as we are too far apart over Easter :'( Don't cry for me Argentina cos I will have DS for about a week from the 22nd, and DD2 popping her head in before going back to Sydney. Between fur kids and real real kids and Peak holiday season I will probs be in the background for next 2 weeks as I also have to popover to Sydney for a work conference early May.
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yes kimmy, I will go to work and upload. too slow here
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Yes Obbie, would be interested to see how it looks.
Well I have seen everything now. Yesterday we drove over the main road that goes through Mt .Macedon. Stopped for coffee at the shop that was selling part SD hot X Buns. They had hundreds and came all the way from Gippsland. People come from Melbourne just to see the Autumn display.
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Im so excited, I have these rising in the jug now. I just put a wheat bag over the jug as it's a bit cool today and Im impatient! Fingers crossed
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happy Easter ;D
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Bless her heart!! Talk about the eyes having it!!! She's gorgeous - and she's going to remember Nonna's cooking forever!! :D
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She's just beautiful, Uni 😄
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Yes, such beautiful eyes on your gorgeous grand-daughter Uni. I bet you can't wait for her to be old enough to help you in the kitchen where she will learn so much from her Nonna.
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A beautiful photo Uni.
Nerida let us know how the buns go. I was only going to do the Hot Cross Muffins this year as they were so lovely. But I have given in. These are so lovely. I'm about to make them now.
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Well, they say patients is a virtue! I could not get them to rise well :( I ended up mixing another lot of yeast and adding that and try to get them to prove again. I've never had rising trouble before. Google tells me that cinnamon can kill of yeast and I have a nice fresh batch of organic cinnamon so maybe that is the problem. Anyway they are in the oven so fingers crossed!
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They do take a while as I think the fruit also inhibits the rising. As long as they taste nice. If they are a bit hard you can always make bread and butter custard with them. Mine are just on their first rise.
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As usual this is a star recipe. The flavour is wonderful. I haven't put crosses on mine or glazed them as hopefully some will go into the freezer and come out as sweet buns.
(http://img.tapatalk.com/d/14/04/20/besedudy.jpg)
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Lovely buns girls and gorgeous eve.
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Nice buns cookie, you've got them down pat.
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Nerida, give them another go. They do take longer to rise than other bread. Perhaps use 1/2 the cinnamon.
Cookie, nice looking buns. They will freeze well.
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Eve is beautiful Uni.
Great buns Cookie :D
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photo made into a pull apart loaf
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Obbie, that does look interesting. Thanks for the photo.
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This was my first real bread making attempt and it worked out wonderfully. Yay! Thanks for a great recipe Chookie! I halved it and it was perfect. I won't halve it again next time though, beacause they were just too good!
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That's good news tsr.
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Wow, success on your first try - congratulations, it took me a while to get the hang of dough making.
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well done tsr , it a great recipe ;D
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Tsr, glad you liked this recipe. You can make it as a bun without the crosses , later in the year.
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i wasnt happy with the ones i made last week :-))
i didnt have any butter so i used veg oil
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Uni, they look ok. Butter is more traditional.
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Just made these buns for the first time...truly sensational Chookie. Thank you for your inspired modifications. :)
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LizzieM, so glad you liked them. Much better than shop bought ones and cheaper.
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These are delicious Chookie. Made some yesterday.
Richard commented how much nicer they are than the ones you can buy.
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It wouldn't be easter without a batch of chookies hot cross buns. Looking forward to toasting these in the morning.
(http://tapatalk.imageshack.com/v2/15/04/04/b60c90aa804718b8a7c30b30fce41ad7.jpg)
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Wow wee!! Perfect Kimmy 8)
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OMG, they are the most perfect looking buns Kimmy - well done.
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They are absolutely perfect Kimmy.
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Thank you ladies. I've learnt to take my time with these and let them rise at there own pace.
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Awesome Kimmy. I'll bet they tasted good. I haven't made any this Easter. The family said they didn't want them. It feels weird. I might make some Hot Cross Bagels tomorrow.
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Katie, glad Richard likes them.
Kimmyh, you continue to amaze me. These are just beautiful.
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Thank you chookie but it's your recipe that's brilliant x
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Fantastic recipe. Mine aren't perfect looking like Kimmy's, but the still taste absolutely delicious! Great recipe Chookie.
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They looks delicious MEP.
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Great Hot X buns MEP. 8)
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Thanks ladies. I think DH liked them - one was eaten as soon as I had finished glazing them. A few minutes later I popped out to collect the mail and another one had disappeared 😀
Might make another batch for the in-laws. These would freeze well wouldn't they? Would I need to refresh them in the oven/microwave oven before consuming?
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MEP, if you are going to freeze them, don't glaze them as the. Glaze goes white when reheated.
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I've made the hot cross buns from the chip and frozen them - I take one out each morning to put in my daughter's lunch box. I also reheat them in our sandwich press. No problems with the glaze when I do that.
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I do t glaze mine if I am going to freeze them. It seems to make them so sticky.
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Thanks for all your advice ladies. I've put four in the freezer that had already been glazed but next time I will try not glazing before freezing. I do love the sheen/gloss on the buns from the glaze though.
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I would like to make a batch of hot cross buns to take to work on Thursday. Has anyone tried making the dough the night before using less yeast and leaving it in the fridge over night?
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DD, can't see why it wouldn't work. Bring back to room temperature before baking.
Remember that the fruit has a retarding effect on the rising.
I am wondering if you couldn't form the buns and put them in the fridge. Bring to room temp then bake.
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This is a related question. I made some brioche dough a few weeks ago and froze half. I defrosted in the fridge overnight and brought it to room temperature before shaping. I then let the shaped buns sit for a further hour to rise but it didn't rise at all. They rose a bit in the oven, but no where as much as the buns made from non-frozen dough.
Any ideas on the reasons/cause of this? Thanks in advance.
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Thanks Chookie I will try that.
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MEP. Brioche dough is quite different as it is loaded with butter and eggs. Hot XBun dough is closer to bread dough.
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Thanks for your response Chookie. The recipe said the dough could be frozen, but somehow the yeast in my batch appeared to have been retarded in the freezer.
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I've made three batches of these this week and here's what's left. On Thursday I made up into the tray and put in refrigerator. Later that night I bought back to room temperature and baked. Slight difference in height as not much oven rise but hardly noticeable. (http://uploads.tapatalk-cdn.com/20160319/8e457e58f5ea10477594f656870a8a55.jpg)
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Perfect Kim 8)
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They are so perfect Kim, well done you.
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They look wonderful Kim.
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Agree with everyone's comments. Perfect looking buns.
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Kimye. That is good to know. How long did it take to come back to room temp?
They do look lovely.
I bought 2 Hot X Buns. They were $3.50 each. They were very nice and as close as possible to good home made ones.
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But it's a lot of money when you think you could make a batch for less!
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I always shout myself a Bakers' Delight hot cross bun every year.
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I do the same cookie1!
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DIL Wendy has one of the new multi function Steam ovens. She has been making the Hot X Buns the previous night, placing them in the fridge , and the next morning bringing them to room temp , in the oven and then baking them. All programmed. Hot X Buns for breakfast , sounds good.
But it's a lot of money when you think you could make a batch for less!
Sarah, so true. We had take away. If we had had them with butter and jam, $5.50 each. As we are on the road a fair bit at the moment I don't mind.
Boo and Cookie, I had a sample of the BD ones and thought the spice quite nice. Not much fruit though.
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I have to make choc chip ones next, but I've never made them before.
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I have to make choc chip ones next, but I've never made them before.
Try Maddy's Chocolate Chips Hot X Buns. (http://www.forumthermomix.com/index.php?topic=2964.75) Sarah. :)
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Chookie I gave them a good hour on the bench, after which it didn't look like they would rise much more, so cooked them.
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Chookie I gave them a good hour on the bench, after which it didn't look like they would rise much more, so cooked them.
Thanks Kimmyh.
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I made a double batch on Wednesday night. I made up the the point of pipping the cross on the covered the backing trays and pooped them into the fridge for the night. I took the out of the fridge about 5:30 in the morning and heated the oven for 10 minutes on keep warm setting, turned the oven off and pooped both trays in while I went out for my morning bike ride.
When I got back I took the trays from the oven, turned it on to preheat and piped the crosses on. They came out pretty good. I was happy with amount of rise.
I would use this method again when I wanted fresh hot cross buns for breakfast.
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That's great info, thanks very much DD for letting us know what you did and the results.
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Well done DD.
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These also freeze well. I wrapped a couple in alfoil and placed in ziplock freezer safe bags and froze. Just had some for afternoon tea. Removed from freezer, removed alfoil, sprinkle with water, loosely cover plate with cling wrap and heated for 30 seconds. Perfect. Very delicious. Must make some more.
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MEP, sounds good.
Bunnings were giving away free HotXBuns today. Just had to have one. Shock horror, it had chocolate chips in it. Still ate it though.
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MEP, sounds good.
Bunnings were giving away free HotXBuns today. Just had to have one. Shock horror, it had chocolate chips in it. Still ate it though.
LOL Chookie
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I'm very traditional when it comes to hit cross buns - fruit, peel and mixed spice variety, not chocolate. Nice of them to give them out for free though.
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My mob have always complained about the amount of spice in their HCB. However they both raved about the ones I made for DD to take for work, so I made another batch with the full amount of spices. They disappeared very rapidly. I'm listening to them anymore!! ( they were lovely I must admit).
I managed to grab a photo of the last few.
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Cookie, it just goes to show that you know best.
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I have to make choc chip ones next, but I've never made them before.
Try Maddy's Chocolate Chips Hot X Buns. (http://www.forumthermomix.com/index.php?topic=2964.75) Sarah. :)
Thanks for that, I've had trouble accessing this forum using Tapatalk, and I've been away, so I'm just catching up.
Will save this recipe to try soon, Easter or not!
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hi all , that time of year again
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Hi Uni. These are still the best Hot Cross Buns around.
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Cookie, that's nice to hear. Thanks.
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Just out of the oven a little over cooked but my kitchen smells amazing.
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I wish we had a smell button on our iPads Denise, they look good to me.
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They certainly look tasty, I wish I was closer for a nibble.