Ernest does hot x buns

I was contemplating how to convert my fav hot cross bun recipe to Ernest language (my Thermomix for those who don’t know), when low and behold and email arrives from the lady who sold me Ernest and she had used the exact same recipe! Not being one to look a gift horse and all that, I cracked on with making them. Be warned the dough is very sticky! I had to use a dough scraper to get it all divided up into buns.  If you don’t have a Thermomix, you can find the original recipe here: – my tweak (because there is always one), is that I used mixed spice and cinnamon, but nothing else is needed as the recipe rocks!

300ml full-fat milk,plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g golden caster sugar
1 tbsp sunflower oil
7g sachet fast-action dried yeast
1 egg, beaten
75g sultana
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon + 1 tsp ground mixed spice

For the crosses:
75g plain flour

For the glaze:
3tbs warm apricot jam, sieved for bits

Put butter, milk and yeast in to the Thermo bowl. 2 mins/37degrees/speed 1

Add all other ingredients. 2mins/Dough setting.

Leave in the Thermo bowl in a warm place for up to an hour, until doubled in size.

Tip on to lightly floured surface and divide into 15 buns. Place on parchment lined trays, not too close together. leave to prove for another hour intil doubled in size.

Heat oven 220C/200 fan/ Gas 7.

Mix flour for crosses with up to 5 tbsps of water, one at a time, until you get a good paste. Put into a piping bag and pipe crosses. Bake buns for 20mins until rich golden brown.

Credits: Paul Hollywood, Natalie Locherer


2 Comments Add yours

  1. Cristina Orta-Digon says:

    Wow Jools, they look amazing!!! Great job!

    1. JoolsKitchen says:

      Thanks so much, they are so yummy xx

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