Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Easter => Topic started by: Meagan on February 07, 2010, 06:44:21 am
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I know, I know....... a little early for easter food but I had a desire for a hot cross bun and wanted to make some myself.
;D Well ;D YUMMO is all I can say to these lol
I omitted the peel and ground cloves as DH is not a fan of either and used craisins for the 70g at the end of the recipe
Yeast - I didn't wiegh it on my scales prior ( I used the TM scale) I ended up putting in almost 4 teaspoons of yeast which didn't hit 15g ??? Seemed a lot to me :-))
I used 300g organic white bakers flour and 200g organic wholemeal bakers flour
I found the mix to be quite wet and sticky and it didn't seem to knead as well as other dough does in the bowl. I set it for 3min on interval setting
I let it prove longer than the recipe said maybe 2 or 2/12 hours - it was exploding out of the bowl :o when I went back to it.
I made a bakers dozen (13) hot cross buns I made the piping mixture for the cross and ended up using about half of the mixture so will maybe do 2/3 of the piping mix next time. I made the sugar syrup and used it as instructed and it made them look exactly like shop bought ones ;D
They were really yummy and soft
Here are the pics as promised :-*
;D
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You are well practised for Easter Meagan.
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bump ;) I have added the photos now...........how I love my Digital SLR :-*
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Well done Meagan, they look so much nicer than the bought ones. Have you started taking orders for Easter yet ;) ;)
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Wow!! Brumbys eat ya heart out!! ;)
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Thanks ladies ;D I was pretty chuffed with them especially considering it was a first attempt.
I am considering trialling a choc chip one soon ;)
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Great work - LOL - I saw somebody buying a heap of HCBs a week ago at our local supermarket. :o :o :o
I suddenly realised that we were in Feb !
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Lucky you Meagan-a digital SLR. I have an old SLR but decided to go easy with digital and just buy a good quality one, not SLR.
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Yes I have a film slr too but decided to bite the bullet and get one (chirstmas present that arrived in Jan) - I just love it it is a Nikon with a 18-200 lense. So great for getting pics of the kids especially without them knowing it ;)
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I saw something about mocha hot cross buns somewhere, I think it was a Coles or Wollies. Wonder how that would work?
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My dough is outisde now :) I added some chopped Turkish apricots and dried cranberries, and omitted the cinnamon and cloves to make them more kiddy friendly. Will be back to report later :D
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I am making the dough again today but doing a loaf ;) I only had about 160 of white bakers flour so the rest is wholemeal. I will also report back this arvo.
Caroline are you in Perth? Good day for proving bread outside :D
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How did the loaf go Meagan? 8)
I ran out of ground spices and had to pregrind all of them for my attempt today... can I say OMG!
Soooo divine, the house smells delish! :o
Here's my efforts! :D
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They look divine Ceejay!!! Did you modify the EDC recipe apart from grinding the spices? :)
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Not at all Chelsea.. I tried to use a tad less water for the crosses but other than forgetting how long it had proven for.. nope! :D
DD has arrived home from school and given her verdict too! Yum!! ;D
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These buns look terrific. I paid $1.30 for one bun at bakers delight :-)) :-)) :-)) These look much better and I'll bet they taste better.
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They look fantastic Ceejay- now where is my EDC ....
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Had plenty of praise from a male friend who was lucky enough to visit in time to try them.... so it's definitely not just me! :D
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Good work Ceejay - they do look great
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Made these over the weekend as per the EDC & they turned out beautifully. Didn't get to take a photo as they all disappeared too quickly. Will be making them again.
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Any tips on making sure the fruit doesn't burn? I find that my buns are just done, but any sultanas on the outside of the buns have blown into little balloons and are burnt. It's such a huge waste of sultanas.
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I snuggle mine together in the tin so they touch. Then they become a pull apart type thing so it reduces the surface area that the fruit is exposed. I didn't find that there was too much fruit on the top of the buns. Maybe try the snuggle approach & push in any exposed fruit before cooking. It's worth persevering as they are delish (as they run to my hips ;D ;D)
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I reduce the amount of fruit in these buns and I push it into the middle before baking. I am hoping to try the hot cross bun recipe from Quirky Jo's blog this week. :)
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I reduce the amount of fruit in these buns and I push it into the middle before baking. I am hoping to try the hot cross bun recipe from Quirky Jo's blog this week. :)
Thanks Chelsea, two things for me to try. I wondered whether that would work, but wasn't sure about the end result of the shape. I missed Quirky's recipe so I'll have to have a look.
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I didn't have an issue with the fruit burning at all... do you have an oven thermometer? I'm thinking the temperature may be a tad hot..... :-\
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You ladies are saving soooooooo much money. Latest report, $15 for 6, Phillipa's :-)) :-)) :-)) :-)) :-))
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Thanks Chelsea, two things for me to try. I wondered whether that would work, but wasn't sure about the end result of the shape. I missed Quirky's recipe so I'll have to have a look.
You can always stretch the dough out a teeny bit and then gently fold under the side with the most fruit (making a nice round bun with the joins underneath). A little like Isi's Portuguese rolls but in a more gentle fashion. When I do this I leave them to rise for an extra ten minutes or so and I haven't noticed any taste or texture difference. :)
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You ladies are saving soooooooo much money. Latest report, $15 for 6, Phillipa's :-)) :-)) :-)) :-)) :-))
:o
Brumby's is still $6.50 a half dozen...
Another batch is proving on the bench right now.... ;)
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Could somebody kindly post the recipe, we don't have this recipe in Spain, and I am drooling! :P :P :P
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HOT CROSS BUNS
20g citrus peel or glazed peel
250g warm milk
500g bakers flour
1 tspn salt
70g butter
45g sugar
1 egg
20g fresh yeast or 15g dry yeast (2 sachets)
1.5 tsp ground cinnamon
1.5 tsp ground nutmeg
1/2 tsp ground cloves
100g sultanas
70g currants or dry cranberries
Place lemon peel into TM bowl and pulverise for 10 sec on speed 10. Remove and set aside.
Place milk into TM bowl and cook for 50 sec/90oC speed 1.
Place remaining ingredients into the bowl excluding the sultanas and currants and mix for 6 sec/speed 7. Set dial to closed lid position and knead for 2 - 3 mins/interval setting.
Add sultanas and currants and mix for 10 seconds/speed 5.
Put in a warm place to prove for 1-1.5 hours. Dough should approximately double in size.
Cut and shape into dinner roll size buns. Place buns close together on a greased baking tray, cover and let prove for a further 10-15 minutes. (It is recommended that this be 30 minutes by those who have tried this recipe.)
Pipe with crosses and bake in a pre-heated oven at 220oC for 10-15 mins until a golden colour. Brush with hot sugar syrup while still warm.
Piping Mixture - 80g plain flour, pinch salt, 1tsp light olive oil, 100g water (although people recommend using less water.
Place all ingredients into TM bowl and mix to combine for 30 seconds on speed 4 to obtain a pancake consistency mixture. Pour into a piping bag and pipe out the crosses onto the buns.
Sugar syrup - 2 tblspns water & 2 tblspns sugar. Place both ingredients into the bowl and cook for 2 mins/100oC/speed 4.
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Those who have made these - how many buns does this recipe make please.
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mmm. At least 12 but I think it was more-....maybe 14-16 smallish ones-supermarket size as opposed to bakery size. Sorry JD
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JD, 12 fairly big ones. I would give them a good second rise, up to 1/2 hour.
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I divide the dough into 12. :)
Yes achookwoman, I do at least half an hour... but then I never was one for doing things on time! :D
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Any thoughts on amount of instant dry yeast?
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Thanks Chookie & Ceejay, have made a note on the recipe I posted for Bron and will alter my EDC too.
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cathy79, I used 3 teaspoons full. Next time I will try 4. The sweetness of the dough, and weight of fruit demands more. I would also drop the fruit in, in the last min of kneading.
JD, I strongly recommend that you have a practice run, before you want them for Easter . Also, put the mix for the crosses into a small sandwich bag, and cut a small hole out of the corner, and squeeze the dough through this onto the buns.
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I surprised myself by making a very successful batch of these this afternoon and then ate 2 for tea :-)) :-)) Initially the second step had me baffled - why would you use warm milk then have to cook it for 50 seconds at 90o, there's no way it will get to 90o in 50 seconds (it was 37). So, carried on with the recipe thinking this isn't going to work, just how hot is this milk supposed to be? Put the mixture outside to rise and it sure did, overflowing from the largest tupperware bowl in just over an hour. Everything went well from there except I did what you suggested Chookie for the piping of the crosses and cut my hole too big so they were a little wide but not to worry, learn from our mistakes. It made 16 decent sized buns and then the cooking instructions confused me, 10-15 minutes, that's quite a difference so I did 13 minutes and hoped for the best. They were absolutely perfect and a neighbour was lucky enough to walk in just as I was painting them with the sugar syrup - guess what she went home with? There is no comparison with a homemade bun to any other I've ever bought so have a go and your family will be very proud of you.
PS mine rose twice as much as the photo in the EDC ;D ;D ;D ;D and I did use 2 tspns bread improver too
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JD, so now that you can make sweet dough there will be no stopping you. ;D ;D I have sent you a couple of PM , hope you get them, but I don't think you need much help.
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Thanks Chookie, growing in confidence every day but only tried these because of the good reviews people are posting. That's why reviews are so important on this forum.
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Well done JD! ;D :-* :-* :-*
Yes you are right about the reviews. Last year I made some and took into work for morning tea and they disappeared quiet quickly. Very morish!
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I can understand why ILB ;) ;)
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Thanks JD! :-* :-* :-* :-* :-* :-* :-* :-*Love you loads!
Will be making these tomorrow.....oh I am soooooo excited ........havent had hot cross buns for over 20 years! WILL DEFINATELY be putting back on some of those lost kilos! :o :o :o :o :o :o :o :o
Will post you photos, to show off! ;) ;) ;) ;) ;D ;D ;D ;D my new camera!
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LOL - can just imagine the locusts wiping them out. no wonder the shops start selling them in January - they are popular.
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Woot!! Go JD! :D
Now if we could just teach you to upload pics.... :D
Can't wait to see Bron's efforts too! ;)
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i love hot cross buns
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Yummy - made a delicious batch tonight. Used 4 tsp of yeast as suggested by Chookie and it doubled in about an hour.. Ended up with 16 perfect sized hot cross buns.
Thanks to all those who perfected this before me!
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Was worth the waiting aye Cathy! How clever are we and who would ever have thought we would all be making our own hot cross buns - top points must go to EDC in this instance too as they did get this recipe right although some have tweaked it a bit :o :o
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Thanks to the forum and seeing everyone else's amazing results I have now made 2 batches of these and they were delicious. There is no way I would have attempted this pre-TMX.
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diddo here have just had my tmx 9 days and due to this thread i thought i would give them a try. very yummy and easy to make. i would never have tried these before, hot x buns are the kind of things that good cooks make. I guess that makes me a good cook!
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Good work lucyloo - gives you a real sense of achievement.
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About a week ago I made a batch of these too. I made into 6 buns and the rest I made into a loaf (portuguese style roll over) which was wonderful sliced and toasted.
The only things I altered was to only use currants and sultanas (no citrus peel) and for the crosses I used 1/4 cup plain flour, 1 tsp icing sugar and 2 tblsp cold water and used a small zip lock bag to pipe on top. Also only made half the amount of glaze which was enough.
Loved these and will make again for Easter. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/IMG_3776-1.jpg)
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Good work JulieO - really, really great to have those photos again. :-* :-* :-*
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There was a comparison done in the newspaper over the weekend with four brands of commercial Hot Cross buns, none of which scored highly. The highest being about 12/20...think I might even have a crack at making some.
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Oh definitely lucyloo! :D
Just made a batch minus the egg as I have an egg allergic DS3... DD didn't even notice there was no egg and the boys are all happy. Success! :)
Have also halved the recipes for the crosses and the sugar syrup with no issues. 8)
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I have a feeling this year there are going to be more Hot Cross Buns baked at home than ever before. How many of us have even considered making them before - not many at all but look at us go now 8) 8) 8) 8)
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Loving this thread - thank you. So basically, there isn't much you would change to the EDC recipe?
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So basically, there isn't much you would change to the EDC recipe?
Well other than pregrinding the spices, halving the dough for the crosses and the sugar syrup and leaving out the egg... nope. :D
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Although I haven't made these personally I did enjoy the buns, made by DD3, on the weekend..... she used craisens instead of currants ( I didn't have any currants).The buns were yummmmmmmmmmmmy, unfortunately they were gone just to quickly!!! Jane made it look very simple to make these and I will certainly be making them over Easter, :-) as I'm having some very special visitors staying. Both very good cooks and I'm going to impress with my TMX :-)) :-)) :-)) ;D
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I like the craisens better than the currants and find that the homemade peel gives them a real kick. A little more yeast and a little longer second rise also helps.
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Loving this thread - thank you. So basically, there isn't much you would change to the EDC recipe?
Some of the changes are personal preference eg we don't like peel so use all sultanas. Definitely try 4tsp of yeast and the hints about the crosses.
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I made them today, and was really happy with the result.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1064.jpg)
I almost hesitated putting the ground cloves in though, as I use clove oil to clean my shower!
Glad I left it in though ;)
I chose to use all sultana's as well, with no peel.
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Wow :o I go awol for a few weeks and look at you all go ;D well done i am having a bit of a HCB craving today so looks like Stephanie might be put to work soon 8)
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Cute bowl - guess it's for Easter eggs Maddy ? The buns are pretty good too ;)
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I've just been reading through all these reviews and I think it is time I made some. It is interesting to read that so many people leave out the peel. I will be too as we're not very fond of it.
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Cute bowl - guess it's for Easter eggs Maddy ? The buns are pretty good too ;)
Thanks Thermomixer......the bunny bowl is years old, and yes, the Easter Bunny does like to make a deposit in it :D
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The bought peel is horrid, and I wouldn't put it in either,, but home made peel is another taste altogether. It is worth trying, and very easy to make in the TMX.
Maddy what beautiful buns, and I'll bet they taste yummy.
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I've just been reading through all these reviews and I think it is time I made some. It is interesting to read that so many people leave out the peel. I will be too as we're not very fond of it.
We aren't fans of peel either. One Easter I accidentally bought hot cross buns with extra peel. We couldn't eat them and my DH will never let me live it down. This year of course there will be home-made buns without peel. ;D
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Only just got my Thermomix delivered today. Am super excited and wasn't sure what to make first.
I have just made my first batch of Hot Cross Buns. I did make a few changes however. I left out the citrus peel as not a fan and added Choc chips instead of the raisins. Just to make it more healthy!!!!!! Ok so now I have to wait an hour for it to rise b4 I continue and get them into the oven. Will let you all know how I go and will try and take a pic. Fingers crossed they turn out. What normally would take half an hour or more took me less than 10 minutes.....AMAZING!!!
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The good thing about Hot Cross Buns is once you have the basic sweet dough worked out, you can add what the family likes. I know cooks who replace the traditional fruit with apricots. Next week, 2 friends are coming over and we are cooking buns for an elderly citz. lunch. We are going to make some buns with NO fruit. I see in the posts that someone made eggless buns. Good idea, then those who can't tolerate eggs don't miss out. For something different, a plait, same mixture, and iced, or a Boston Bun. I wonder how a Easter rabbit would look made from the sweet dough? What fun yeast cooking is. ;D ;D
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We are not lovers of peel here either but I zested an orange and added it to the hot cross buns I made - it wasn't obvious it was in there but it had to add some flavour I would think. DH doesn't like sultanas or peel so one year I bought him fruitless hot cross buns - fruitless and tasteless I might add. Tonight I gave him his first taste of my batch, just half of one and he said it was very nice.
Chookie, funny that you should mention fruitless ones - your posting came through as I was typing mine so I have to say that I'm sure your home made buns won't be tasteless at all ;) ;) Sounds like you are going to have fun with the ladies next week with your bun making. Only 1 TMX going to be there?
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Well here is my first ever recipe made using my new thermomix and I am SUPER DOOPER Happy with the outcome and how easy it was!
HOT CROSS BUNS With Choc chips!! :o ;D
Thought I had better take a snap before they disappear!
Def going to try and use the dried apricots next time and the orange zest.
Thanks for your posts YUMMO!
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Great job Maddy and Twicket!!
;D
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Twicket, I must say you are a very adventurous girl! Tackling hot cross buns for your first ever run is wonderful.
I was still a little overwhelmed when mine arrived, and only managed a dip ;)
They look terrific.....how many grams of choc chips did you use?
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Thanks Ceejay & Maddy!
I had a lot of fun making them and Hubby ate 5 in one sitting! So I am guessing they turned out ok. :-))
Maddy I pretty much replaced the citrus peel & raisins with the choc chips. 90-100 gms.
I found that they only took about 12 minutes in the oven as the recipe said 10-15 min and I could see they were darkening very quickly so removed them. I was scared that they would be cooked on the outside and not inside but they worked out fine. Better than the ones you buy in the supermarket that's for sure and NO Preservatives which I love!!!
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Twicket you are really roaring along with your machine. Congratulations.
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really great work with the HCBs here. Trish they look superb.
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I have just come back from a field day in Warragul, and there was a stall selling all bread making tins, etc.
She gave me her recipe for chocolate flavoured hot cross buns (with choc chips), so I gave them a whirl today.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1185.jpg)
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1189.jpg)
Ingredients
2 tsp dry yeast
600g bread flour
2 tsp. bread improver
1 tsp salt
2 tblsp. caster sugar
2 tblsp. dutch cocoa
380g milk
2 level tblsp. soft butter
1 1/2 cups chocolate chips
Bun milk glaze - 1 tablespoon warm milk, that has 1 teaspoon of sugar mixed in.
Warm milk in *: 1min 40secs, 90c, speed 1.
Add all other ingredients (except choc bits), and mix 6 secs, speed 1
Set to :: for 2 minutes.
(You can then add the choc bits, then knead for another minute.....but I chose not to, as the rising was quicker with out them in.)
Place dough in bowl, and rise til doubled (took 45 mins)
Turn out onto mat, stretch to a rectangle shape, sprinkle with the choc bits, and knead it together.
Roll into two fat sausage shapes, and cut each one into 6 even pieces.
Place into a roll tin, lined with grease proof paper, and brush with warm milk/sugar glaze.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1180.jpg)
Meanwhile, heat the oven 170c fan forced, and let the buns rise in tin until doubled.
Once risen, add the crosses, then bake 25 min - 30 mins in middle of oven.
When cooking has finished, remove from tin and cool on a wire tray.
I really enjoyed these for a change.
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They look delicious Maddy. The idea of a chocolate bun appeals to me more than a spice bun with choc chips.
Did you just use a flour and water paste for your crosses?
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They look delicious Maddy. The idea of a chocolate bun appeals to me more than a spice bun with choc chips.
Did you just use a flour and water paste for your crosses?
Last time I used Julies method of flour, icing sugar & water........but at this ladies stall I picked up a big bag of cross mix for $1.00, and just add water and mix to a batter........pure laziness on my behalf ;) ;D
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Thanks Maddy - they look great. My choc-chip ones are nice but I think it would be so much nicer adding some cocoa too. I froze the leftover cross mixture last time so will thaw it out when I give these a go & see if it works still (maybe not until after Easter now though as one can only eat so many buns) :-)) :-))
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They look great Maddy. Fabulous photos
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Nice job Maddy! ;D
I'm thinking hot cross bun baking is addictive... I've just finished another batch and my house smells divine again! :D
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beautiful Maddy, will be making these, as I know my dtr will love them. ;D
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Amazing work everyone!
I am trying these out tomorrow and then on Friday, then trying some chocolate ones on Saturday (i presume that ill just put some cocoa and some chocolate chips in with the flour).
All your hints are wonderful but i have a pretty dumb question - is Baker's Flour Self Raising Flour?
I keep seeing it and have been usign SR Flour.. because the EDC suggests making my own?
*very new to forum and to my TM - 2 weeks!*
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Welcome meggy! ;D
Bakers flour is bread flour - it's a plain flour that has a higher gluten content and therefore used in breadmaking. You can buy it in 5kg bags in supermarkets usually. :)
Congrats on your new toy! ;)
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Made modified EDC Hot Cross Buns, and replaced butter with coconut oil, and milk with rice milk. Couldn't taste any difference.
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thanks for all the tips ladies, i made a batch this evening. they are sooooo good.
i made them as the EDC recipe, using 4 tsp yeast and no peel.
didnt do the cross as this was just a practice batch, lol.
i will make another batch tomorrow with crosses.
i think i will make these and the choc version as regular buns without the cross.
:D
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Are we all making our hot cross buns tomorrow (Thurs)? Is anyone going to leave the dough in the fridge tomorrow night and bake them fresh on Friday morning? I would love to bake them fresh on Friday morning but can't see myself getting up in time to make them from scratch then. :)
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i was wondering the same thing Chelsea...
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If the dough is pre-made do I have to do anything special to the dough if I chuck it in the fridge or freezer for a later date? I have noticed on a few different replies that some have frozen the dough. Does that mean I can freeze cookie, and bread doughs? Also if its possible to freeze, then after its frozen do I thaw and shape as needed or do I have to put it back in the TM to refresh?
I am not to sure on freezing things in general, lol.
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Think from memory, bring it up to room temp, freshen it up with a knead in the thermomix then carry on as usual ;)
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I have made 10 doz. this season. I measure the flour and spices and sugar, mix together and put in a plastic food bag, ahead (when ever I have a few minutes. ). Weigh the fruit, and put in a bag. This leaves the egg, butter , milk and yeast to be sorted when you are ready. This means that if you start at about 8.00am you will have buns for lunch.
If you want buns for breakfast, I would make them the day before and part cook them (15 mins), don't put the sugar syrup on the until they are reheated. Reheat for 10 mins at 200. Not in the microwave.
I have never frozen sweet dough so don't know how it would behave. I would be interested to know if someone has done this.
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That's a great idea AChookWoman
I have made 10 doz. this season. I measure the flour and spices and sugar, mix together and put in a plastic food bag, ahead (when ever I have a few minutes. ). Weigh the fruit, and put in a bag. This leaves the egg, butter , milk and yeast to be sorted when you are ready. This means that if you start at about 8.00am you will have buns for lunch.
I never would of thought to do that. These holidays I would like to have things made or partly put together to freeze/store in individual portions for the kids lunch boxes, so this will help. ;D ;D ;D
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oh bugger :-)) :-)) I was hoping someone would have replied about putting the dough in the fridge ready for the morning as I am trying to get organised as it is also DD's 3rd birthday tomorrow so have the cake assembly as well to do :o :o
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looks like we need to create a new chat just for freezing and storing ideas lol
oh bugger :-)) :-)) I was hoping someone would have replied about putting the dough in the fridge ready for the morning as I am trying to get organised as it is also DD's 3rd birthday tomorrow so have the cake assembly as well to do :o :o
Oh how special is your DD to have a b'day on Good Friday, have a great day and a happy b'day for your DD :D
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i made a batch and left the dough out all night (deliberately - didn't know whether to put in fridge or not).
they turned out ok but nowhere near as nice as the ones I made as per the recipe. They had a crook yeasty taste to them...
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aaaaaaaaaaaaaarrrrrrrrrrrrrrghggggggggggggggggghhhhhhhhhhhhhh!!
computers!!!!!
(insert multitude of swear words...)
now you all miss out on seeing my EDC hot Xbuns. Can't seem to upload a photo... even one compressed to 51.6kb!!!
(deep cleansing breath)
best buns ever btw!!!
left to rise in the ensuite with the heatlamps on. 10mins extra cooking time as I'd made them a bit too gi-normous.
DH and DFIL loved them, as did DS (13mo) and I did too!!!
Pretty proud really.... just PISSED off with the stoopid computer now!!!!
(sigh)
??? ???
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You can email it to me if you like KL and I'll reduce it in size for you (if that is possible). :)
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Here's KL's efforts! They look great! ;D
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A team effort, well done girls. Look lovely KL - bet you were proud of your efforts.
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KL, these look great, and you have a method that works. ;D ;D.. Never mind the stupid computer :-)) :-))
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I tried the method of leaving the dough (after it had doubled in size) in the fridge overnight. While it did work and the buns were the best I had ever made, I don't think it saved me a lot of time this morning. The dough was very hard when it came out of the fridge this morning and took forever to come back to room temperature (even in a slightly warm oven). After rekneading the dough, shaping it into buns and then leaving them to rise for another hour the buns were finally ready to pipe and cook. Next year I will get organised and do a partial bake the day before as Chookie suggested. I will still probably do two rises though - they were awesome. ;D ;D ;D
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I made another batch of these this morning with a few tweaks.
Instead of warming the milk, I put cold milk in the bowl and heated on 90 C/1 min 30 secs/speed 1.
I then put cubed butter into the warmed milk which helped the butter so soften, and then added the rest of ingredients. I used only sultanas - 170g, which I added in the final minute of kneading, no peel and 1 1/2 tsp each of nutmeg & cinnamon, (no cloves). Also added 2 tsp bread improver and used baker's flour.
They were the nicest buns I've ever made. I didn't put any crosses on today, just a very light sprinkling of raw sugar for a bit of crunch, but I did finish off with the glaze. Very happy with how they turned out.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/hcb004.jpg)
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Lovely Julie - a bun for all seasons and occasions.
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Yesterday I made both traditional and chocolate (thanks Maddy) hot cross buns. Delicious. I have the best success with all bread recipes by activating the yeast first with the warm liquid and then proceeding.
DD helped roll the buns so we had some interesting shapes, including some hot cross snakes.
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Now there's a picture I'd like to see :D :D
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I made another batch of cranberry buns and chocolate buns today.
Have cooked of half of each and put the other half of the dough in the fridge for the morning.
Although having just read through this string I'm thinking of leaving them out overnight (it will be about 10' though) rather than having to wait for them to come to room temp.'
I'll let y'all know the results tomorrow.
Thanks to CEEJAY for the upload too.... andYEP I'm pretty proud of my buns!!! ;) ;)
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Happy Easter Everyone.
Had the chocky Xbuns for breakfast YUM YUM YUM.
Forgot to mention that I used TMX milo for the choc flavour and just left out the 45g sugar.
Used 150g h/m milo and ended up using 5 tspns dry yeast and about 50g extra flour as it was the end of the flour.
A mix of Green & Blacks Organic dark choc and boring Nestle dark choc buds (using up the old ingredients).
Haven't tried the dough from the fridge yet though......
:D :)
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They look so soft - think they would have beaten most of the buns in the pre-Easter taste-offs. Good work
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I made my HCBs yesterday and we werre very pleased with them. I used Chookie's recipe from her blog. Thanks Chookie -very nice.
(http://i255.photobucket.com/albums/hh142/birdsam/P1000791-1.jpg)
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Awesome cookie! (http://www.freesmileys.org/smileys/smiley-happy036.gif)
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You are so clever Cookie, you can cook and post photos ;)
I never got to offer anyone my buns I had in the freezer as they were all too full. All the more for me :-))
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Thank you. :-*
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Forgot to mention that I used TMX milo for the choc flavour and just left out the 45g sugar.
Used 150g h/m milo and ended up using 5 tspns dry yeast and about 50g extra flour as it was the end of the flour.
Excellent idea KL - way to get the extra goodies into the kids. I guess you could add it to anything that's chocolate flavoured instead of using cocoa - I just have to remember what can or can't go to school.
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Great to see the pics coming thick and fast cookie1 :-* :-* :-*
Great idea too KL to make them "healthy"
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There's some good tweaks for Tenina in here - increase in yeast, and sugar in the cross mixture are the main two I think. The others seemed to be personal preferences.
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Cookie, glad you have had success, And don't they look great.
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I can't believe after re-reading this thread that I missed the bit about the extra yeast! I only used 2 tsp as that's what I normally use for 500g flour. No wonder those buggers wouldn't rise....(http://www.thedishforum.com/smilies/shocked-confused-frustrated-scared/ermerm.gif)
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Hi everyone, with Easter approaching, I thought I would try my hand at the EDC HCBs...they didn't work out so well. They are a bit heavy. I wish I'd read all your comments first.
I didn't add the peel and I added 20g of dry yeast. The mix rose well in the proving stage but once I had cut, rolled and placed back on the tray again for more rising, they didn't. Any suggestions? Do you roll the mix after the initial proving? or just cut and shape it?
I agree with the others on making less mix for the crosses and the sandwich bag is a great tip, don't forget to cut small first, as you can always make the hole bigger.
Looking forward to your tips.
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twistiebrinkley, i think this recipe needs 4 teaspoons of dried yeast and don't cook them untill they rise to nearly double. Good luck and try again. I have posted a recipe that certainly works on my blog.
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Tip: don't add Choc chips to warm dough which is what I did. >:( Was in a hurry and didnt think. They melted through and made a bit of a sticky mess. Buns tasted ok but were a bit heavy. Nothing like the batch I did with fruit and which were perfect.
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Thanks for your replies, I'm just in the proving stage of my 2nd batch of HCB's - and they are still looking a little flat, I used 4tsp of yeast. They are now in the second proving stage and have been for 25 mins and they don't seem to be doubling too well, I'll keep waiting and see what happens.
Achookwoman - how do I find your recipe?
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Here's Chookwoman's HCB recipe: http://achookwoman.blogspot.com/2010/03/hot-cross-buns.html
and the image is here http://achookwoman.blogspot.com/2010/03/hot-cross-buns_28.html
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4tsp is a hellovalot of yeast :o And way more than I'd want to add... Rising results are affected greatly by temperature and humidity, but I find that with all bread rolls I need to substitute some bread flour for gluten flour. Rolls just need that extra strength to rise upwards. Normal bread usually fills a bread tin while it proofs, and bread rolls try to do the same unless you've got a stiff dough mix designed for rolls, and not simply a bread dough that you're using for a different purpose.
I normally swap 2tsp of bread flour for gluten flour and it makes a big difference to the result.
I'm going to try choc chip buns today but without cocoa.
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Does the gluten flour really make that much of a difference Depome? And as Professor Sumner Miller would say: "Why is it so?"
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Here's Chookwoman's HCB recipe: http://achookwoman.blogspot.com/2010/03/hot-cross-buns.html
and the image is here http://achookwoman.blogspot.com/2010/03/hot-cross-buns_28.html
I made these today and the verdict from everyone is "Delicious"!
I didn't heat the milk first, thinking that the first stage would achieve this - i *know*, it didn't really make sense to me at the time either but...
I didn't have any craisins on hand so used raisins instead. They didn't rise quite as well as I expected (but this seems a bit normal for my bread - very hit and miss on the rising) but that's probably the cold milk.
Regardless, they were all delicious and I will be making a batch for my DS9 to take with him when he goes on a sleepover during the week. Nothings says, "Thanks for having my child" like a batch of home made HCBs for breakfast.
Kerryn
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Twitterpated I believe that the gluten in the flour helps it to stay 'risen'. I think it's developed when we knead. I'm not too sure. We need Chookie. I'll have a look in one of my bread books and get back to you.
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This is from the 'Bourke Street Bakery'book.
"Gliadin and glutenin are two proteins that exist in flour and when these are mixed they form strands of gluten. The gluten's job is to trap bubbles of carbon dioxide that will rise up and form a larger structure.
With bread making there are stages when you need to 'rest' the dough. This allows time for the gluten strands to relax back to their original position. It is much like a muscle in the body that has been working and then relaxes back to it's original position-the dough is develiping all the time even when it is resting."
I always find if I am having trouble shaping or rolling the dough if I rest it for a while it becomes much easier.
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I am debating how to make my hot cross buns for Friday breakfast. I really want them fresh out of the oven for breakfast (not reheated) and don't want to get out of bed at 5am. Last year I put the dough in the fridge after the first rise and it took FOREVER to get back to room temperature and be shaped ready to start the second rise. I am now debating whether to freeze them half baked and finish baking on Friday morning or put them in the fridge when they are shaped (and already had their second rise). Any suggestions? What are others doing? :)
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Chelsea I am going to shape them and put them in the fridge to do the second rise over night. They should be ready to cook in the morning then - and I do this straight from the fridge. I do this with my bread in the summer and cook it first thing when I get up and it is always well risen.
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cooked a trial batch today, and had a look after 17 mins in the oven - just as well they had started to slightly burn, and saved them in the nick of time.
In the meantime here is Maddy's Chocolate Hot Cross Bun (http://www.forumthermomix.com/index.php?topic=2964.75) recipe if anyone prefers chocolate to citrus peel :-))
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I must be a bit funny but I prefer my hot cross buns toasted, DH doesn't even eat them so I am lucky I can freeze them for Good Friday's breakfast without having to do a last minute cook up.
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I have a problem with Hot Cross Buns-I like them anyway. My Mum loved hers toasted to Judy. I'm going to make a batch of Chookie's tomorrow afternoon for morning tea on Friday and then another batch for DD to take to work on Sunday. I might even make some without the cross to take away to Monkey Mia, no glaze either as they stick in the plastic bag if I do that.
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I'm not keen on the glaze as you more or less have to give your guests a warm flannel to wipe their hands after eating one. Just wondering if an egg glaze before they go into the oven would work just as well but it wouldn't be sticky.
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Chelsea I am going to shape them and put them in the fridge to do the second rise over night. They should be ready to cook in the morning then - and I do this straight from the fridge. I do this with my bread in the summer and cook it first thing when I get up and it is always well risen.
Thanks Kathryn. That is very helpful!!! ;D
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Where would find this recipe so I can make it today, it sounds like a winner (hotcross buns)
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It is in the Everyday Cookbook that came with your machine Huon100.
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Judy has also posted it in this thread on either page 2 or 3 :)
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So I did Kathryn ;D ;D
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Yep Twitterpated, makes a big difference. You can see what gluten is doing in all of those stringy elasticated fibres that you can see when you stretch a good dough. When you cook buns close together, and tear them apart after baking, it's the result of cooked gluten 'fibres' that you can see. It adds strength to bread dough, and that's why high protein (high gluten-potential) flour is called 'strong flour' in the UK, or baker's flour. I think 12% is the magic gluten number for baker's flour. Yeast may form the air pockets in your dough when it respires, but you need gluten fibres all around it to hold the ceiling up. Free-form bread dough in the shape of rolls, or Vienna or cob loaves really benefit from extra gluten or they grow in the width more than height. If you can get hold of gluten flour (not often found in an Aussie supermarket) then your free-form doughs (no bread tins) will definitely benefit.
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Hi everyone
Well it's hot cross bun tme again and I'm thinking of making some with my grade 1/2s tomorrow. Have a few kids away on early school holidays, so I'm wondering if anyone out there can advise me if this recipe would yield 17 smallish buns, or do you think I should do 2 batches. Made some last year, but can't remember how many I made!
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Lelly I would make the batch of dough and then divide it into what ever number I wanted. One batch will keep you busy, unless of course the 'helpers' like to taste as they go. :D
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Lellyj, You could make 1 1/2 times the amount. Lucky kids.
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Lelly I know it's too late now, but the week before last I made two batches of Chookie's recipe in the morning and then once they had risen took them into my sons' school. One batch was for the Preps and we ended up just halving and halving again until we had enough (in total there were 24 pieces). The second batch was for DS7's Grade 1 class and that made 24 as well, although I combined some of the smaller ones together. The kids all had a ball rolling their own bun!
I made up the cross mixture but it was obviously not thick enough as once they were baked you couldn't see the crosses at all - which wouldn't have been a big problem except that we had put the kids initials on them instead of crosses (to identify their own bun but also because there were 2 Jehovas Witness children and they aren't allowed to have Hot *Cross* Buns so their initials on menat they could still have one).
At the time I thought they didn't get to do too much themselves and therefore wouldn't have enjoyed it as much, but I have since had quite a few parents telling me how their children kept talking about it, and one, who is a new TMX owner, asked me which recipe I had used because they weren't having too much luck with the EDC ones. All in all it went well! Since then I have been thinking of all sorts of ways to bring cooking into the classroom.
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Lelly I know it's too late now, but the week before last I made two batches of Chookie's recipe in the morning and then once they had risen took them into my sons' school. One batch was for the Preps and we ended up just halving and halving again until we had enough (in total there were 24 pieces). The second batch was for DS7's Grade 1 class and that made 24 as well, although I combined some of the smaller ones together. The kids all had a ball rolling their own bun!
I made up the cross mixture but it was obviously not thick enough as once they were baked you couldn't see the crosses at all - which wouldn't have been a big problem except that we had put the kids initials on them instead of crosses (to identify their own bun but also because there were 2 Jehovas Witness children and they aren't allowed to have Hot *Cross* Buns so their initials on menat they could still have one).
At the time I thought they didn't get to do too much themselves and therefore wouldn't have enjoyed it as much, but I have since had quite a few parents telling me how their children kept talking about it, and one, who is a new TMX owner, asked me which recipe I had used because they weren't having too much luck with the EDC ones. All in all it went well! Since then I have been thinking of all sorts of ways to bring cooking into the classroom.
Sounds a very rewarding cooking session Kerryn.Do you think you also recruited a potential new member to the forum ;)
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Thanks everyone. I did what Cookie and Kerryn suggested, just divided unti I had enough--18 buns in all. With so much kneading by deft little fingers the buns rose beautifully and they were big enough for grade 1/2s. I never thought of making 1 1/2 batches, which I will try to write down to remind me next year, great idea, Chookie!
Kerryn, I mixed the buns in the thermomix in the classroom, all the kids got to tip one thing in. I talked about grams and showed them a little block which weighs one gram and how we can't measure big things with kilograms (we had done a previous lesson where we weighed ourselves--children still amazed that someone can weigh 89 kg!!). I also put some yeast and warm water in a glass and talked about how yeast was alive and ate sugar and gave off gas as waste . . . etc, they were amazed to see the yeast bubbling away in the glass. I let the dough rise and then divied it up so that every person had a litte bun and this is my trick for figuring out whose bun is whose, I write their name with greylead on the baking paper. I always do this, whenever I make bickies etc in the classroom.
Everyone played with the dough a fair bit--seriously they turned out to be the best hot-cross buns ever--and then shaped them into a bun shape and I piped the crosses on. My crosses usually turn out pretty faint, but you could see them well enough. I turned the oven on at recess while the buns did the second rise and someone was supposed to come and put them in the oven for me; however, someone didn't arrive so the whole class traipsed off to the staffroom, where we looked at the dial of the oven and figured out it was set on 220C (lucky!) and then played on the playground for 12 minutes. The look of delight on the chidren's faces when I pulled out the buns was magical--I'm so glad my oven helper didn't show up!
I love traditional hot crossed buns WITH PEEL, but succumbed to pressure and used some mixed spice and choc chips in the buns. I let the dough cool a little bit before adding the chips, but they still melted a little; however the combination of the chips, the spice and the little bit of chocolate that melted through the mix was quite tasty and all the kids loved them. I took lots of pictures of the kids eating their buns, I wish I could post them here but it's not allowed for privacy reasons, they were too cute!! So all in all it was a really positive experience and like you, Kerryn, I got fabulous feedback from parents so I would definitely do it again. Thanks again for your comments ladies
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You certainly had a great time cooking with your class Lesley.I bet they will remember those buns ;D
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LellyJ, thanks for the feed back. What a wonderful time those lucky kids had. What a inspirational teacher you are.
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It sounds such fun Lelly.
When I was teaching in a 4 teacher school in a little country town Friday mornings was always a cooking activity for the entire school. We took it in turns to organise it and do the activities for the children (year 1-7). We also had parent helpers. It was so good for the children. When I returned to the city I did it again with 3 year 1 classes. It is amazing fun.
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Thanks for the kind comments. I don't know about "inspirational teacher" but I do try and we had lots of fun. Cookie, I agree cooking with the children is so good for them. I remember one food writer on the radio saying that if you can't cook, you don't have control of your life, sounds overly dramatic, but true in a way!
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Hi All,
I am new to the forum but have had the Thermomix for about 3 months, of course I LOVE IT!
I have made the EDC original HCBs a number of times this easter with great success and would love to try the Chocolate recipe posted by Maddy, however i am unable to find Bread improver, can this be substituted or left out?
I live in Hong Kong where some food ingredients are very hard to come by!
Thanks
Tess
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hello and welcome to the forum Tess . i have not made Hot cross buns b4 so i am no help sorry
the master will help you with that question soon
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Hi Tess, welcome to the forum. Why not pop over to Introduce Yourself on the home page and tell us a bit about yourself.
I am certainly not the master but until she pops on to give you her thoughts, you can substitute 1/2 tsp absorbic acid per 500g flour in place of bread improver. Having said that, I still prefer bread improver. However, Chookie doesn't use bread improver in her fruit hot cross buns so I can't see why you couldn't just leave it out of the choc chip recipe.
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Hi Tess, I don't use bread improver because I use a bread mix. Bread mix has salt , sugar and improver already added. You can probably buy 'mix' in Hong Kong as it is made for bread machines. I/2 a vitamin C tablet, crushed, will do the same as improver., however leaving it out will not make a huge difference. Hope this helps.
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Thank you Judy and Chook, yes, i can buy bread mix over here so will give that a go later this weekend!
Thanks again!
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Tess, let us know how you go.
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Made these today but did anyone else think they were way to salty or is it just me?
How much salt do you use?
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Did you use bread mix and also add salt? If so, they would be salty as bread mix has salt in it as well.
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Made another batch of these for school lunch boxes and they are delicious. The best buns I have made yet. Really happy with this recipe. (http://img.tapatalk.com/d/13/02/18/apabyve3.jpg)
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They look amazing Kimmy. I love how you can alter them to suit your own taste.
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Yes very easy to try variations. Looking forward to trying craisons next time and I love the hint of citrus from the blitzed peel without the large chunks.
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they look so perfect Kimmy 8)
....can't get my head around Easter yet...I haven't long ago packed up christmas :P
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I think it's only 5 weeks away Maddy ;)
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they look perfect kimmy, my last lot were a complete flop must try them again one of my boys like choc chip hot x buns, do you think they would work?
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Yes I am sure there is a choc hot cross bun recipe on here.
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Maddy's Chocolae Hot Cross Buns (http://www.forumthermomix.com/index.php?topic=9408.0) and don't they look good ;) ;D
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They were really yummy Suzanne and not heavy. It's taken me a few batches to get it right. I weigh the dough to get the buns even (I know anal but I like it that way ;D) and I took my time to get a big second rise as not much oven rise happens. Not long til Easter :)
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I know I can feel another count down coming on ;D and I've already had an egg or two I'm going to give them a try tomorrow along with the choc chip ones for DS11 who doesn't like sultanas ::)
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Yep me too. But I have been good. No eggs or bunnies here ;D
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Such will power. ;)