This became my go to Hot Cross Bun recipe over Easter this year. It was a customer exclusive recipe too hence why I didn't share it before Easter but you can always save this one for next year or turn into pumpkin bread any day of the year to toast for breakfast. Hope you enjoy it too. Eb x
- 200g raw pumpkin, roughly chopped (unpeeled)
- 50g maple syrup
- 200g milk
- 1 tbsp dried yeast
- 550g bread mix (or 550g bakers flour + 1 tsp salt)
- 1 egg
- 1-2 tsp ground cinnamon
- 1-2 tsp ground coriander
- 2 handfuls of dried cranberries
Place pumpkin into the bowl and grate on Speed 6 for 5 seconds. Scrape down the sides. Cook for 5 minutes at 100deg Speed 2.
Add maple syrup, milk and yeast and mix 20 seconds on Speed 2.
Add flour, salt, egg and spice mix and mix on Speed 5 for 5 seconds.
Set machine to Dough Function for 5 minutes. While kneading, add cranberries through MC hole.
Place onto a floured ThermoMat. Set aside to rest until doubled, approximately 30-45 minutes.
Form into buns and place on a lined baking tray.
Mix 80g plain flour, 100g water, 1 tsp oil, 1 tsp cinnamon and 1 tbsp caster sugar either in a bowl or your Thermomix bowl. Pour into a snap lock bag, snip one corner and pipe onto the buns.
Place buns into a cold oven, turn the temperature to 220deg and bake for approximately 20-25 minutes.
Mix 2 tbsp hot water and 2 tbsp sugar together and brush over the hot buns to create a sugar glaze.