Brew Choc Hot Cross Buns

Name: Thermomix recipe: Brew Choc Hot Cross Buns
Prep time: 30 min
Cook time: 25 min
Ingredients: 85 Grams bakers or strong flour; 310 Grams Brew Choc brewed and strained liquid; 2 Teaspoons dried yeast; 1 Teaspoon raw caster sugar; 360 Grams bakers or strong flour; 1 Pinch pink salt flakes; 2 Tablespoons Brew Choc dry granules; 3 Drops doTERRA cinnamon bark oil optional; 3 Drops doTERRA wild orange oil optional; 3 Drops doTERRA lemon oil optional; 1 Teaspoon ground cinnamon; 1 Teaspoon mixed spice; 80 Grams chocolate chopped; 80 Grams dried cherries (you can use raisins, but don't!); 3 Tablespoons bakers or strong flour; 3 Tablespoons cacao powder; 1 Teaspoon Extra Virgin Olive Oil (EVOO); water as needed; 25 Grams raw caster sugar; 1 Pinch mixed spice; 30 Grams water

Makes 12 buns Prep Time 30 minutes Cook Time 25 minutes Rated: Print

We do a new recipe almost every year for Hot Cross Buns. We love them that much. You are going to love this one the most! SO good. Addictive even.

Here we go again. That year flew by. We love to add Hot Cross Bun recipes to our repertoire every year and this is our 2021 version. Ultra delish. Ultra Eastery, and very very easy. Don't be dismayed at the ingredient list. It looks way more daunting than it is.

Hoppy Easter to you all. We know it has been a tough year, we trust things can only improve over time and hey, if you have a batch of these with your loved ones this year, life is good!

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Need

The Roux
85 Grams bakers or strong flour
310 Grams Brew Choc brewed and strained liquid BUY
The Dough
2 Teaspoons dried yeast
1 Teaspoon raw caster sugar BUY
360 Grams bakers or strong flour
1 Pinch pink salt flakes BUY
2 Tablespoons Brew Choc dry granules BUY
3 Drops doTERRA cinnamon bark oil optional BUY
3 Drops doTERRA wild orange oil optional BUY
3 Drops doTERRA lemon oil optional BUY
1 Teaspoon ground cinnamon
1 Teaspoon mixed spice
80 Grams chocolate chopped BUY
80 Grams dried cherries (you can use raisins, but don't!)
The Cross Mix
3 Tablespoons bakers or strong flour
3 Tablespoons cacao powder BUY
1 Teaspoon Extra Virgin Olive Oil (EVOO) BUY
water as needed
Spice Glaze
25 Grams raw caster sugar BUY
1 Pinch mixed spice
30 Grams water

Do

1: Place Roux ingredients into the Thermomix bowl. Cook 5 min/100°C/speed 4. Cool.
2: Add yeast and sugar to the cooled mixture. Blend 1 min/speed 2.
3: Add all remaining dough ingredients except for the chocolate and cherries.
4: Combine 10 sec/speed 6. Knead 2 min/Interval/Dough setting.
5: Add chocolate and cherries. Knead 1 min/Interval/Dough setting
6: Tip dough out on to a floured silpat mat. Knead together by hand into a ball. Wrap up and let rise until doubled in size approx 1 hour.
7: Divide dough into 12 balls and place on to a lined baking tray. Leaving a small space between each. Cover and let rise until doubled in size and just touching.
8: To make the Cross Mix, place flour, cacao, EVOO and a splash of water into the Thermomix bowl. Mix 10 sec/speed 6. Add water as needed to create a smooth, pipe-able paste. Mix 10 sec/speed 6*. Pour into a piping bag with a small round nozzle. Pipe crosses onto the buns.
9: Place tray into a cold oven set to 200°C. This will give another small rise. Cook for 25 minutes or until browned.
10: To make the Spice Glaze, place all ingredients into a small saucepan and melt over medium heat until the sugar has dissolved.
11: Brush Spice Mix generously over the (hot) Hot Cross Buns! Serve warm with lashings of butter.

Served with

Butter Ideas

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.