Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Easter => Topic started by: achookwoman on April 14, 2014, 04:03:04 am
-
This recipe is best if started the day before.
It makes 16 substantial buns that are loaded with fruit.
The dough is very soft, so well suited to the TMX. The dried fruit added at the end of the first kneed absorbs some of the moisture in the dough.
The glaze is non sticky .
Ingredients
500 g Bakers/bread flour, (I use Laucke Crusty White)
450g Sour Dough Starter
250 g milk
90g butter
40 g sugar
40g peel, or grated rind of one orange
1 egg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/4 teaspoon of ground cloves
1/2 teaspoon of ground ginger
100g sultanas
150g dried cranberries
50g currants
method
Prior to starting to make Buns, activate starter. This could take up to 7 hours in cold weather.
Add egg and sugar to TMX bowl, mix speed 5 / 5 seconds
Heat milk and butter until just warm, on stove or in Microwave, then add to TMX bowl.
Mix speed 7 for 30 seconds.
Add flour, Sour Dough starter , Peel and spices. Kneed for 3 minutes
tip into large bowl.
Tip fruit on top of dough and stir and fold in with large spoon.
Spray with water and cover with shower cap or plastic film.
Set aside in a warm place and allow to double, probably overnight is best.
Mine took 15 hours in a temperature of 13 o C.
HEAT OVEN FOR 15 MINUTES AT 100 o C, Turn off.
HEAT LARGE OVEN DISH WITH WATER ON STOVE WHILE FORMING BUNS
Tip contents of bowl on to well floured silmat and kneed by hand for 5 minutes. Add flour as needed until the dough is no longer sticky.
Divide in half and roll into a long sausage , cut into 8 even pieces.
place on a lined baking tray.
repeat with second piece of dough.
Spray with water.
Place tray with buns in warm oven that has hot water in bottom of oven.
After 30 minutes remove from oven and brush with egg and sugar glaze and then pipe crosses on buns.
Return to oven to double.
Bake in Preheated oven at 220 o FF for 10 minutes, turn tray, then bake 20 minutes at 200 o FF. If not brown on top , bake for another 5 minutes at 220 o FF.
When baked and removed from oven, brush again with egg and sugar mix.
Cool on rack.
Piping mix
80 g flour
100g water
1 teaspoon of salt and oil.
Mix until smooth.
Place in small plastic sandwich bag with SMALL hole in corner.
Non sticky glaze
1 egg
2 teaspoons of milk
1 dessertspoon of caster sugar.
Notes
You can reduce the dried fruit if you wish or even replace with different fruit.
Could be made into 20 smaller buns.
By placing buns closer together they will rise more.
Mix for 30 seconds / speed 5 in TMX
-
(http://img.tapatalk.com/d/14/04/14/8erube2y.jpg)
-
Good one Chookie, it was only a matter of time before we had a sour dough hot cross bun recipe ;D
-
I keep ordering HXBuns when we eat out. Nearly always disappointed. However had a grilled bun. Not toasted but grilled on a hot plate on the stove. Very nice with an ordinary bun. Worth a try.
This recipe looks complicated but not really.
-
I'm feeding my starter up as we speak Chookie.
-
Thank you Chookie. I am definitely making these as well as your other recipe. They look delicious.
-
These are very filling. Go girls, I think you will enjoy them. I have had to freeze them so that I am not tempted.
-
Thanks Chookie, I love your other recipe. Will give this a try too.
-
Wow! They look amazing! ... now running over to the Sour Dough thread to get this stuff going. ;)
Thanks for the inspiration Chookie, yet again.
-
Well, I've made them this morning (started last night) and once again I should have gone with my gut feeling that my oven is too hot at 220oC for baking of any description. I do like to follow a new recipe for the first time though so followed Chookie's recipe to a T. I'll make a note on my copy to start at 200o.
Apart from being too brown and having the most dreadful crosses you could ever wish to see, they taste great ;D Totally different taste to me than a normal yeast hot cross bun. Certainly easy to make, thanks Chookie. Overall I was very pleased with them and have eaten 2 so far ;D.
-
They look good Judy.My piping skills are much to be desired too :-))
-
They look good Judy.My piping skills are much to be desired too :-))
Mine are pretty awful also. Think I had the X mix too thick this time. Last time it was too thin. !!!!
Judy , I am surprised that you could eat 2. We had one each for morning tea and then didn't want lunch.
Judy, the oven does make a difference. I had trouble getting mine to brown.
-
(http://img.tapatalk.com/d/14/04/15/evyde5yb.jpg)
In the oven with thick crosses!!!!
-
(http://img.tapatalk.com/d/14/04/16/3equ5eqa.jpg)
Bought these today from D Chirico, famous Melb SD baker. $3 each. Good Flavour but solid. Think my recipe is equally as good, ( yes I know I shouldn't say this) but certainly didn't cost $3.
-
Yes, mine were better looking inside than that one too Chookie. It's very dry looking isn't it. I toasted one for breakfast this morning, very nice.
-
Yours definitely look better chookie. To think at that price your last batch is worth nearly $50! I can't believe the price of hot cross buns this year.
-
It's a lovely feeling when your home created product tastes better than one from a renowned baker or wherever. We felt that with some of the Jean Pierre Sancho breads. It is probably the mass produced factor.
-
Made these yesterday .. Thanks Chookie... Looking forward to a toasted bun for breakfast this morning :) started the night before but a chilly night :(
(http://img.tapatalk.com/d/14/04/19/qyjunyda.jpg)
Trying to find some warmth in the morning sun
:)
(http://img.tapatalk.com/d/14/04/19/9a4a3yta.jpg)
Going into the oven
(http://img.tapatalk.com/d/14/04/19/qa8uru6a.jpg)
Just coming out of the oven
-
Goldfish. Look pretty good to me. I am going to try some grilled on a hot grill, like we had in a Cafe.
-
Nice, GF 😄😃
-
They look lovely Goldfish. Nothing like a homemade hot cross buns.
-
Great looking Hot X Buns GF 8)
-
Lovely buns GF.
-
Made a 1/2 batch yesterday (well, overnight from Thursday). Just lovely, didn't bother with the x or glaze but you can't have Easter without a fruity bun for breakfast......
-
Bonsai, did you reduce the fruit for the 1/2 mix?
-
Yes, half of everything, they were still nice and fruity
-
Hi Chookie I want to make your hot x buns with sourdough starter and wondering if I can use some Spelt flour instead of the white bakers flour, can you please let me know if you have a recipe I can use, would be so grateful. :D
-
Hi again I forgot to mention that I do not have a thermomix yet.....(still saving) so will have to make by hand !!
-
Pinkus, easy to make by hand. These SD ones are heavier than the yeast ones, but that is normal.
I haven't made them with Spelt flour but would think they might be ok but even a bit heavier still as Spelt doesn't have as much gluten for the wild yeast in the SD to work with.
-
Thanks Chookie for helping me....my husband has some sour dough starter in the fridge I was going to use that and also use the spelt flour instead of the white flour but now I am not so sure :-\ I do prefer sourdough over anything else, love the density of it, (not particularly fond of white bread) would the combo of sourdough & spelt be too much do you think ? Would appreciate your feedback on this....Thanks ;D
-
Pink us, I would give it a go.
If it doesn't double in 24 hours then add 2 teaspoons of yeast. You will still have the sour dough taste and texture, and will not have wasted the ingredients. Most SD commercial bakers use yeast so their process is predictable.
The Fruit does seem to retard the rising a bit.
Let us know how you go.
-
Thanks Chookie....(why do they call you chookie ), yes you have jogged my memory, my husband made a sourdough fruit loaf and it did not rise hardly at all, so now I know why, the fruit slows down the rising....ok will give it a go when the weather cools down a bit and will report back....thanks Chookie much appreciated....xxxx ;D
-
Good luck, pinkus. Remember all bread loves moisture and warmth.
Chookie is sort of a nick name for Chookwoman.
-
I don't usually make hot cross buns because DH doesn't eat them but since making SD bread I have a feeling he will eat these; and if it is Chookies recipe I know it will be good. Thanks again.
-
Thanks Troupie ;D
I like these, but those who like their Hot X Buns soft and fluffy , don't.
Have you tries the crumpets, made with just the starter.? Your DH might like these. I can't make enough of these. You do need a lot of starter. I feed mine up and then make about 24. Freeze them in 4 s. They toast well from frozen.
-
The crumpets are so tasty. They don't even last in our freezer.
-
I am building my starter up at the moment so will give them a go.
-
I am building my starter up at the moment so will give them a go.
Good. You may have to play around a bit with the temperature and times.
Make sure rings and well oiled.
Make sure pan and rings are hot before you start cooking.
Have fun.