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I’m alyce and my motto is homemade is always healthiest. I truly believe that, regardless of skill level or time constraints, anyone with a thermo cooker can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes and accessories! And that’s where I come in.

Alyce’s Thermomix Easter Buns

Alyce’s Thermomix Easter Buns

It’s true, I’ve gone 10 years as a recipe creator and never once dived into the realm of hot cross buns… not because I don’t 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’ve taken to task, and created and delicious and dense egg-free and dairy-free Easter bun, and I’m 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!

dairy free (option)
vegetarian
vegan (option)
nut free
soy free (option)

Makes 12

3 tsp dried yeast
100g raw sugar
250g milk of choice
80g olive oil
5 tsp mixed spice
1 tsp fine salt
450g baker’s flour
180g combined weight of mixed sultanas, raisins and currants
50g apricot jam (optional)
20g water

  1. Place yeast, sugar and milk in TC bowl, heat for 3 minutes, 37°C, speed 2. Allow to stand in TC bowl for 10 minutes.

  2. Add oil, spice, salt and flour, mix for 6 seconds, speed 6.

  3. Kneed dough for 2 minutes, dough function, while slowly adding the fruit through the hole in the lid. Transfer mixture to an oiled bowl, cover and allow to double in size, approx. 1 – 2 hours (ensure to put in a warm spot or use the warmer function on your oven).

  4. Once doubled in size, remove dough from bowl and divide into 12 pieces. Roll each into a tight ball, tucking the dough underneath to create tension. Arrange buns on a baking tray lined with baking paper or a baking mat, allowing minimum 1cm space between each. Cover with a tea towel and allow to rest for 1 hour.

  5. Preheat oven to 180°C. Bake buns for 25 minutes.

  6. Place jam and water in TC bowl, heat for 3 minutes, 70°C, speed 2. Once buns are out of the oven, brush with apricot jam glaze.

Allow to cool on a wire tray for a minimum of 15 minutes before serving.

Note: The apricot glaze in step 6 is totally optional but will give your buns that shiny top!

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