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It’s true, I’ve gone 10 years as a recipe creator and never once dived into the realm of hot cross buns… not because I don’t love them (I really love them!!), but more because there are already so many good recipes out there. I only want to create content that adds VALUE!

Well this year (after some serious nagging!) I’ve taken to task, and created and delicious and dense egg-free and dairy-free Easter bun, and I’m really impressed with the results! Jam-packed with dried fruit and delicious spices, these buns are much more complex than your standard supermarket offering… the ‘plush’ version!

They also use all pantry-staple ingredients meaning you can whip these up at a pinch, no matter what the time of year!

This recipe is vegetarian, nut free and can be made dairy free, vegan, and soy free. The recipe yields 12 buns.

Ingredients

3 tsp dried yeast
100g raw or rapadura sugar
250g milk of choice
80g olive oil
5 tsp mixed spice
1 tsp fine salt
450g baker’s flour
180g combined weight of mixed sultanas, raisins and currants
50g apricot jam (optional)
20g water

Method

1. Place yeast, sugar and milk in TC bowl, heat for 3 minutes, 37°C, speed 2. Allow to stand in TC bowl for 10 minutes.

2. Add oil, spice, salt and flour, mix for 6 seconds, speed 6.

3. Knead dough for 2 minutes, dough function, while slowly adding the fruit through the hole in the lid. Transfer mixture to an oiled bowl, cover and allow to double in size, approx. 1 – 2 hours (ensure to put in a warm spot or use the warmer function on your oven).

4. Once doubled in size, remove dough from bowl and divide into 12 pieces.

5. Roll each into a tight ball, tucking the dough underneath to create tension.

6. Arrange buns on a baking tray lined with baking paper or a baking mat, allowing minimum 1cm space between each. Cover with a tea towel and allow to rest for 1 hour.

7. Preheat oven to 180°C. Bake buns for 25 minutes.

8. Place jam and water in TC bowl, heat for 3 minutes, 70°C, speed 2. Once buns are out of the oven, brush with apricot jam glaze.

Allow to cool on a wire tray for a minimum of 15 minutes before serving.

Note

The apricot glaze in step 6 is totally optional but will give your buns that shiny top!

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.


About The Author

Alyce Alexandra

Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related.
Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.

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