Free Recipe for Thermomix · Easter Baking
Dense, spiced and jam-packed with dried fruit, these egg-free and dairy-free Easter buns are the plush, homemade upgrade on the supermarket hot cross bun.
These spiced Easter buns are mixed and kneaded in the Thermomix, take about 3.5 hours including proving and baking, and the recipe makes 12.
It is true, I have gone 10 years as a recipe creator and never once dived into the realm of hot cross buns. Not because I do not love them (I really love them!), but more because there are already so many good recipes out there. I only want to create content that adds VALUE. Well this year, after some serious nagging, I have taken to the task, and created a delicious and dense egg-free and dairy-free Easter bun, and I am really impressed with the results.
Jam-packed with dried fruit and delicious spices, these buns are much more complex than your standard supermarket offering. The plush version! They also use all pantry-staple ingredients, meaning you can whip these up at a pinch, no matter what the time of year.
Making life just that little bit easier is always my motto, and dividing the dough into a neat dozen is so much quicker with a good dough scraper in hand. Enjoy xx
Meet the tool
Portion a perfect dozen with ease
Copper Dough Scraper / Cutter
Laser-etched measurements and a clean edge for dividing and shaping bun dough.
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Baking with us
Have a look at how we work through our thermo baking, then come back to your buns.
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Easter Buns (for Thermomix)
Makes 12 · Thermomix or thermo cooker · about 3.5 hours including proving
Ingredients
The Tools
Naturally non-stick, so the buns lift away cleanly with no baking paper.
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Method
Place yeast, sugar and milk in TC bowl, heat 3 min / 37°C / speed 2. Allow to stand in the TC bowl for 10 minutes.
Add oil, spice, salt and flour, mix 6 sec / speed 6.
Knead 2 min / dough function, while slowly adding the fruit through the hole in the lid. Transfer the mixture to an oiled bowl, cover and allow to double in size, approx. 1 to 2 hours (ensure to put it in a warm spot or use the warmer function on your oven).
Once doubled in size, remove the dough from the bowl and divide into 12 pieces (a Copper Dough Scraper / Cutter makes this quick and even). Roll each into a tight ball, tucking the dough underneath to create tension. Arrange the buns on a baking tray lined with baking paper or a reusable Silicone Baking Tray, allowing a minimum of 1cm space between each. Cover with a tea towel and allow to rest for 1 hour.
Preheat oven to 180°C. Bake the buns for 25 minutes.
Place jam and water in TC bowl, heat 3 min / 70°C / speed 2. Once the buns are out of the oven, brush with the apricot jam glaze.
Note: The apricot glaze in step 6 is totally optional but will give your buns that shiny top.
To finish
Allow to cool on a wire tray for a minimum of 15 minutes before serving.
Frequently Asked Questions
Are these Easter buns dairy free?
Yes, they can be. The recipe is egg free and uses olive oil and your milk of choice (we used soy), so it is easily made dairy free, and there is a vegan option too.
How long does the dough take to rise?
Allow approximately 1 to 2 hours for the dough to double in size, in a warm spot or using the warmer function on your oven. After shaping, the buns rest for a further 1 hour before baking.
Do I have to glaze the buns?
No, the apricot jam glaze is totally optional, but it will give your buns that shiny top.
Do I need a Thermomix to make these Easter buns?
The recipe suits a Thermomix or any thermo cooker; the dough is heated, mixed and kneaded in the TC bowl before proving and baking in the oven.
Can I make these buns outside of Easter?
Absolutely. They use all pantry-staple ingredients, so you can whip them up at a pinch, no matter what the time of year.
Want to get more from your Thermomix?
Bakes like these come together so much faster with the right kit. Portion your dough with the Copper Dough Scraper / Cutter, then bake straight onto a naturally non-stick tray. Set your Thermomix kitchen up for every recipe to come.
