In Episode 42, we bring you four varieties of Thermomix Hot Cross Buns!
Here are the recipes we chose this week:
Recipe 1 – Chookie’s Hot Cross Buns (from Forum Thermomix)
This is an adaptation of the recipe available in the EDC with ‘minor but significant’ changes. It uses sultanas, cranberries and citrus peel. It smelt (and tasted!) divine. This recipe also includes a good mixture for the ‘cross’ part of the Hot Cross Buns. Oh, and here’s what numbers you are missing out on by making from home…
Recipe 2 – Maddy’s Chocolate Hot Cross Buns (from Forum Thermomix)
If you are looking for a variation of the traditional buns, why not try choc-chip Thermomix hot cross buns? Note: where the recipe says ‘6 seconds, speed 1’ it is meant to read ‘speed 7’. Joe isn’t much of a chocolate fan, but actually really liked these when he got a bit without choc chips in it. Next time, he might try with just the choc dough, because he loved that! Lots of positive feedback about these ones.
Recipe 3 – Gluten Free Hot Cross Buns (from Quirky Cooking)
Please excuse this ‘not so great’ photo!
This recipe is one of Bec’s all time favourite Quirky Cooking recipes. Wait. Stop. Rethink. This recipe is one of Bec’s all time favourite recipes. Last Easter it got made 3 times. It got even BETTER for this year because Bec added some citrus peel as well (20g citrus peel, reduced currants to 80g)…
When Quirky Jo announced that she had created a NEW recipe (see below), we couldn’t understand WHY… but we suppose that the downside of this recipe is the need for the fine rice flour which tends to be better from the supermarket, and using the gums. Note: we didn’t have guar gum last year and it was fine. We just replaced with a bit of extra xanthan gum. Anyway, these are sensational and will make any gluten-free palate sing this Easter.
Recipe 4 – Gluten Free & Dairy Free Hot Cross Buns (from Quirky Cooking)
YUM. That is all.
Seriously though, just when we thought Jo wouldn’t be able to make a better GF Hot Cross Bun… she does. We accidentally put the glaze on BEFORE it went into the oven… but it worked out well because the papers didn’t come off particularly easily. These have a beautiful flavour, and the recipe worked perfectly.
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