Coffee, Date & Walnut Hot Cross Buns – Thermomix



Preparation time 30min

Total time 2h 40min

Serving size 12


Dough

  • 130 g unsalted butter, cut into pieces, plus extra to grease

  • 200 g milk

  • 50 g rapadura sugar

  • 2 ½ tsp dried instant yeast

  • 2 eggs

  • 500 g baker's flour, plus 1 tsp & extra to dust

  • 2 tsp ground cinnamon

  • 20 g instant coffee

  • 1 tsp sea salt

  • 50 g sultanas

  • 150g chopped pitted dates

  • 100g chopped walnuts

Piping mixture

  • 40 g plain flour

  • 50 g water

  • 1 tsp grapeseed oil

  • 1 pinch sea salt

Syrup

  • 40 g water

  • 40 g rapadura sugar

Preparation


Dough

  1. Grease a large bowl and line a baking tray (30 x 40 cm), then set aside.

  2. Place a bowl onto mixing bowl lid and weigh butter into it, then set aside.

  3. Place milk, sugar and yeast into mixing bowl, then heat 2 min/37°C/speed 2.

  4. Add eggs, flour, cinnamon, coffee powder and salt, then mix 20 sec/speed 3, then knead Dough 5 min.

  5. Knead for a further Dough 3 min, adding the reserved butter 1 piece at a time through hole in mixing bowl lid.

  6. Place a small bowl onto mixing bowl lid and weigh sultanas, dates & nuts into it. Toss with 1 tsp baker's flour then set aside. Place dough on a lightly floured silicone bread mat or work surface. Press dough out to flatten, then sprinkle with the fruit & walnuts and knead by hand until fruit & nuts are incorporated. Place dough in prepared bowl, cover with a silicone bread mat or a tea towel and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl.

  7. Divide dough into 12 equal-sized pieces (approx. 105-110g) then form into buns and place them 3 cm apart on prepared baking tray. Cover with a tea towel and set aside for 30 minutes. Continue with recipe.

Piping mixture

  1. Preheat oven to 200°C.

  2. Place a bowl onto mixing bowl lid and weigh flour and water into it. Add oil and salt and mix until smooth. Pour into a piping bag with a nozzle (10 mm) and pipe crosses on the top of the reserved buns. Bake for 20 minutes (200°C) until golden brown.

Syrup

  1. Place water and sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.

  2. Brush sugar syrup onto the buns while still warm. Allow to cool on the tray for 10 minutes, before transferring onto a wire rack. Serve fresh or toasted, with butter.

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