Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on September 24, 2009, 07:22:49 am
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HOT CROSS TEA BREAD
200ml milk
1 tsp caster sugar
2 tsp dry yeast
400g baker’s flour
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp salt
50g light muscovado sugar or brown sugar
175g mixed dried fruit
50g unsalted butter
1 egg, lightly beaten
Suggest weighing everything that needs it with your normal scales before beginning.
Place milk into TM bowl, heat on 37°C/1 min + 10 secs/spoon.
Add the caster sugar, yeast and 100g of the already weighed flour.
Mix on speed 3 for a few secs until smooth. Leave sitting in the bowl in the machine for approx 30-45 mins or until bubbles form on the surface. Grease an 18cm springform cake pan.
Melt butter and put aside.
In a bowl, sift together the cinnamon, nutmeg, remaining 300g flour and salt.
Mix in the muscovado/brown sugar and dried fruit, (I used my fingers to mix and break up any clumps of fruit) then add to the yeast mixture in the TM bowl, along with the cooled melted butter and egg.
Mix on speed 1/1 min .- or until combined. I did this, but am thinking you may not need to, just knead straight away for a bit longer?
Set dial to closed lid and knead for 2 ½ mins until you have a smooth dough.
Shape the dough into a round (will feel a bit sticky when you first take out of bowl, but loses that quickly when you shape into a round).
Place in the cake pan. Cover with a clean tea towel/clingwrap (I lightly sprayed clingwrap with oil and covered the pan, the dough didn’t stick to it when it rose above the rim).
Leave to rise in a warm place for 1 ½ hours. The dough should rise to just above the rim of the pan.
Preheat oven 200c. and clean the TM bowl if making the glaze in it.
For the cross
2 tblsp plain flour
1 tsp caster sugar
2 tblsp cold water (use bit less so not as runny) after mixing I added a little more flour to thicken up a bit.
Combine the plain flour, sugar and water in a bowl, mixing until you have a smooth paste. Transfer the mixture to a piping bag fitted with a small plain nozzle or place mixture in a snap lock bag, pushing into a corner, then snip off corner and pipe a cross on top of the bun. (I used the snap lock bag - didn’t use all of it either so could cut down quantities).
Place the pan in the oven and bake for 30-35 mins until golden and cooked through.
Glaze - Either make the glaze in the TM or in a small saucepan on the stove top. (I used saucepan)
2 tblsp caster sugar
2 tblsp cold water
Place the caster sugar in the clean TM bowl. Add water and cook on 37°C/2 mins or until sugar has dissolved.
When bun is cooked, remove from oven, cool for about a minute in the pan before turning out onto a wire rack. Brush with glaze, (I brushed the sides too).
Slice and spread with butter.
Any leftover tea bread can be served toasted the next day.
Notes:
I've had this recipe for a little while even though I hadn't gotten around to making it, so this morning I converted to making in the TM. I am so pleased with how it turned out. Has just the right amount of sweetness and fruit, and tastes just like hot cross buns. Because you can slice, it should be perfect for putting in the toaster and as with all of these sorts of breads they are only fresh on day of baking. Of course if you want to make at other times of the year, just don't mark with the cross and you have a lovely glazed tea cake or even ice if you want to.
Julie.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/bun002.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/bun011.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/bun012.jpg)
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Good work - just thinking about HCBs this am - going thru my picc.
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Great recipe and photo!!! (as always) ;)
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Lovely recipe Julie. I'm sure your photos add the kilos, not the fact that I plan to cook what you have photograped and then eat lots of it. This looks good for the weekend.
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Once again, brilliant. Where's the clapping emoticon?
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Looks great! Wish I had some for supper!
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Thanks guys, I am pleased with how this turned out. ;D
Once it had cooled I put it in one of those plastic containers with a domed lid. Just had half a slice buttered and it's still soft, so I'm chuffed. Can't wait to try it toasted in the morning. :D
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Goodness Julie O you keep on doing it. Before your arrival I had delusions of adequacy.........now, if I had a tail it would be between my legs. Please continue my humiliation with your wonderful offerings. I imagine a slice of this when you are hot & cross with a cup of tea would make the world look like a different place. Well done!!
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Janee, you have a wonderful way with words. :D Thankyou so much for your praise. ;D
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;D ;D ;D ;D
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thank you for another wonderful recipe, julie. while the thermomix has been a nice new toy, it is your recipes and photos which provide so much inspiration.....and drooling....
i remember one easter having the pleasure of eating hot cross buns out of the oven and have never had that opportunity again. now, with your recipe, i'm getting another chance to experience it all again. thanks
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Thankyou Whisks, I hope you get the chance to make it one day, thanks for the nice words. ;D
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Hi Julie I wanted to bump this one because the cake looks so beautiful and it the time of year to give it a go!
Can you recall what size cake tine you used?
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Thankyou versaceyoyo. Had forgotten all about this one myself :)
I used an 18cm springform cake tin. :D
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great Julie - many thanks. will give it a go over the easter break.
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Thanks for bumping this one.
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Mmm, got to make this one!
Once again, brilliant. Where's the clapping emoticon?
Here's one: (http://www.thedishforum.com/smilies/happy-clapping/applause.gif)
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I've made this twice now - it'a a definite winner!
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High praise from you chocdoc - good work JulieO
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Hi This looks so yummy! I was wondering could you just divide the mixture and make hot cross buns out of it??
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Why not try it leoness, and please report back if you do. :)
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Ha as soon as my thermie (going to name her pinkie) arrives I definitely will as I love hot cross buns and this recipe looks easy and delicious!
I have so many recipes to try I am going to be spending a lot of time in my kitchen I think!
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You'll fit right in here then :D
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wow!
This looks like bought from a pastry shop!
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Thankyou farfallina :D