Tenina.com's Brew Choc Hot Cross Buns



  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.

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