Hot Cross Buns in Less Than an Hour Thermomix and Conventional

becs-table.com.au

Wiggie

subheading: For the buns:

15 g active dry yeast (2 tablespoons)

260 g warm milk between 40°c and 45°c (TM: Straight from the fridge is fine).

70 g melted butter but cooled to at least between 40°c and 45°c

45 g sugar

1 egg

2 tsp flaked salt We use Pink Murray Valley

500 g Plain flour

2 tsp cinnamon

2 tsp Mixed spice

1 tsp nutmeg

180 g fruit combination of sultanas, currants, cranberries, whatever you like (Wash fruit and soak in boiling water to plump up first)

subheading: For the Cross Mixture:

30 g Cornflour

1 tsp Castor sugar

2 Tbsp Plain Flour

1 ½ to 2 tablespoons water add a tsp at a time to get the consistency right after adding the first 1½ Tablespoons

subheading: For the Glaze Syrup:

½ cup Castor Sugar

2 Tbsp Water

2 Tbsp sieved apricot jam

Directions at becs-table.com.au

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