hot cross buns made in the Thermomix

One of my favourite Easter treats are hot cross buns…I love the combination of spiciness and the soft juicy raisins. I have never made my own hot cross buns but I decided that this year I really need to try a batch as they are just basically spicy rolls like taste like heaven…how hard can that be. I can now say not hard at all…you just need patience…like with all dough it needs time to prove so this is not a quick recipe.

I made my hot cross bun dough in the Thermomix but you can easily adapt the recipe and make it by hand or in a kitchen stand with a dough hook attached.

You can add all sorts of things to the basic dough depending on what you like. I added crimson raisins because those are my favourite kind but you can add sultana’s, currents, cranberries, etc. If you want to be decadent, you can add chocolate chips – white, milk or dark. You could even pair the chocolate with other flavours, such as dark choc and orange or white choc and cranberry… Let your imagination go wild!

L-R : Hot cross buns about to go in the oven; Hot cross buns just out of the oven; Close up of hot cross buns

L-R : Hot cross buns about to go in the oven; Hot cross buns just out of the oven; Close up of hot cross buns (photos taken with my iPhone)

hot cross buns


  • 10 g instant yeast (1 std sachet)
  • 620 g white bread flour
  • 50 g caramel sugar
  • 380 g milk
  • 11/2 tsp salt
  • 1 - 2 tsp ground cinnamon
  • 1 - 2 tsp mixed spice
  • 1 - 2 tsp ground nutmeg
  • 60 g Butter
  • 1 large egg
  • 200 g raisins
  • Paste for Crosses
  • 90 g flour
  • 100 g water
  • 1 pinch salt
  • 1 tbsp olive oil
  • Glaze
  • 2 tbsp water
  • 2 tbsp sugar


  1. Measure flour, sugar, salt, cinnamon, mixed spice and butter into TM Bowl and
  2. mix 5 sec/sp 8. Set aside.
  3. Add milk to TM bowl and heat 3 min/37 °C/sp 1 or until temperature is reached.
  4. Add yeast along with 1 tsp of sugar, to the TM Bowl with the warmed milk. Mix 5 sec/sp 3. Leave it to sit in the bowl for 10-15mins until it becomes frothy.
  5. Add flour mix and the egg to the TM bowl and mix 15 sec/sp 7 or until all ingredients are combined.
  6. With the lid and measuring cup on, weigh raisins on lid.
  7. Put TM onto Dough and knead for 3 mins. When there is about 1min to go remove measuring cup so raisins can fall into bowl. Help this process if necessary.
  8. Set dough mix aside in a clean bowl and cover with plastic wrap or a clean cloth and stand in a warm place until dough doubles in size. Depending on the weather this can take from 40-60mins. I put my oven on 35 °C and place the bowl in there if it is not a warm day.
  9. Preheat oven to 200 °C
  10. Punch down dough and then knead well. You can either put it back in your TM bowl and put on Dough and knead 3 mins or knead well by hand for about 4 mins.
  11. Divide dough into 12 - 14 even sized portions. Form into balls and place them close together in a greased baking dish.
  12. Stand in a warm place to prove for 20-30mins or until buns are 1 1/2 times their original size.
  13. Paste for Crosses
  14. Place all paste ingredients into clean TM bowl and mix 30 sec/sp 4. Alternatively add all ingredients into a small bowl and mix by hand.
  15. Pour into piping bag and pipe crosses onto buns.
  16. Bake for 20 mins or until golden brown.
  17. Glaze
  18. Place water and sugar into TM Bowl and cook 2 mins/100 °C/sp 4. Alternatively this can be done on the stove if you only have one TM bowl.
  19. Brush buns with hot sugar syrup while they are still warm.

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