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Thermomix Hot Cross Buns

5 from 1 vote
Thermomix Hot cross buns are the perfect breakfast treat for the whole family. Follow this simple recipe to show off your Thermomix baking skills. Thermomix Hot cross buns are absolutely beautiful. Almost too beautiful to eat. They are the best buns for breakfast time or in the afternoon when you are feeling peckish and want something with a bit of substance. The trick to getting the shiny look is apricot jam. Traditionally, hot cross buns are glazed with a milk and sugar glaze straight after they come out of the oven but the apricot jam just gives another edge to this classic British bread. If you want fresh bread in the morning for breakfast, why not make the dough in the evening and leave in the fridge to proof overnight. The next morning, take out the dough and follow the steps as per recipe. They turn out gorgeous and store well for 3-4 days. If you fancy a bit of a change and don't want the traditional shape of hot cross buns, you can make a loaf with this dough as well. Simply roll out the dough to a rectangle the width of a 2-pound loaf tin and roll up the dough widthways. Then place in the tin and leave to proof for another 1-2 hours covered with a tea towel. The loaf will take between 30-40 minutes to bake, so it is better to bake at 180°C.


Hot Cross Buns:

  • 250 g whole milk
  • 1 Tbsp dry active yeast
  • 60 g light brown sugar
  • 60 g butter
  • 1 egg
  • 500 g plain flour
  • 1 pinch sea salt
  • 1 tsp mixed spice allspice, cloves, cinnamon
  • 150 g sultanas

Flour paste:

  • 4 Tbsp flour
  • 3 Tbsp water

To finish:

  • 50 g apricot jam


  1. Place the milk, yeast and light brown sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. If you don’t have a Thermomix, place the above ingredients into a saucepan and warm up until it is lukewarm. Stir at all times with a wooden spoon.
  3. Add the butter, egg, plain flour, mixed spice, salt and sultanas. Knead 2 Min. / .
  4. If you don’t have a Thermomix, place the yeast mixture in a large mixing bowl. Add the flour, butter, egg, mixed spice, sultanas nd salt (in this order!) and knead until smooth. This process might take up to 10 minutes.
  5. Leave to rise until doubled in size for an hour. Then remove the dough and place on a floured surface.
  6. Cut into 12 individual buns and shape them into balls. Place them on a baking tray lined with greaseproof paper not too far apart if you want them to touch each other.
  7. Cover with a tea towel and leave to rise for 1 hour until doubled in size again.
  8. Meanwhile preheat the oven to 200°C.
  9. To make the flour paste, place the flour and water in the mixing bowl and stir 10 Sec. / Speed 2.
  10. Scrape down and repeat 10 Sec. / Speed 2.
  11. Fill into a piping bag with a plain nozzle and pipe over the uncovered buns in a cross shape.
  12. Bake in the oven for 15-20 minutes. Then, remove from the oven and make the apricot glaze.
  13. Place the apricot jam in the bowl and melt 2 Min. / 90°C / Speed 1.
  14. Using a brush, glaze the buns with the melted apricot jam immediately. Enjoy!

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  1. Leoni on April 3, 2017 at 8:21 am

    Hi Sophia if i want to make the dough the night before and bake in the morning as you suggest do I put it in the fridge after the first or second proving?

    • Weehooey A Weehooey A on April 3, 2017 at 10:14 am

      Hi Leoni, I would put the Doug in the fridge after it has been kneaded and before you are proving it. It will develop int he fridge overnight and you can then continue to shape and prove again in the morning. x

  2. Paloma on April 14, 2017 at 2:49 pm

    Just made these today, they are amazing! I used fresh yeast (about 20 g) because I had some in the fridge, it worked a treat. Hopefully I can achieve the perfect look of yours one day, although I might have to buy a piping bag for that. Thank you for this lovely recipe and happy Easter :D!

  3. Suzy Prils on April 22, 2017 at 3:07 pm

    These are superb! And they keep fresh in a cool place several days! Danke, Sophia 😉

    • Lucy on April 21, 2019 at 2:55 am

      Yum! Didn’t rise as much as I expected but still practice will make perfect. I baked at 200 fan forced but then had to turn the temp down. Is it supposed to be 200 convection or 200 fan-forced?
      Thanks for the recipe. No more shop bought hot buns!!

  4. Joanna on January 14, 2018 at 8:14 am

    Great recipe Sophia. I tried it and turn out fantastic. The apricot jam glaze is a must . The only thing is I mistaken the 1 tablespoon of yeast to 1 teaspoon. But it still prove well and texture was very soft and airy . Thanks again for sharing
    Joanna C

  5. Wendy Makris on February 22, 2018 at 4:06 am

    Oh my goodness!!! Just made these and they are incredible!! Thank you so much!! 🙂

  6. Jessica Halim on March 21, 2018 at 5:36 am

    hi Sophia, just a question, this recipe makes 12 buns isn’t it? if i want to make 24, do i double the recipes? like double the ingredients, double the time too? what about the time to wait for the dough to rise? thank you.

    • Weehooey A Weehooey A on April 23, 2018 at 7:24 am

      If you wanted to make 24 you could double the recipe but rather than making a double batch which is too much for the Thermi, I would make 2 batches and then combine them in a big bowl.

  7. Bernadette Thomson on March 29, 2018 at 10:03 pm

    Is it softened or melted butter please? Hoping to make these tomorrow.

  8. Eva on March 30, 2018 at 1:23 am

    Just made your delicious hot cross buns, so easy and worth the wait.

  9. Magdalena on March 30, 2018 at 12:41 pm

    Fantastic recipe!

  10. Xylia on March 25, 2019 at 7:53 am

    Hi, just want to clarify, 1 tsp of mixed spice, what is the proportion of all spice as compared to cinnamon and cloves? Can I omit cloves as I only have all spice and cinnamon at home. Thank you.

    • Sophia H Sophia H on March 28, 2019 at 2:14 pm

      You could definitely mix the spices however you like them. If you don’t like the cloves, just leave it out x

  11. Sam on April 8, 2019 at 2:42 am

    For the flour, is it bakers flour or just normal plain flour?

    • Sophia H Sophia H on April 18, 2019 at 9:22 am

      plain works better because it will be fluffier but bakers could also work if not 🙂

  12. Kirsten on April 17, 2019 at 8:33 pm

    Hi! If I wanted to bake them fresh for Sunday but I will be away from Friday can I make the dough Friday night and leave it til Sunday morning or is that too far in advance?

    • Sophia H Sophia H on April 18, 2019 at 9:21 am

      I wouldn’t leave it two days in the fridge. I would make them Friday, nearly bake them and leave them in the fridge. Finish the baking process fresh on Sunday. Basically they are then half baked and would certainly come out fresher.

  13. Rosa Morabito on April 9, 2020 at 9:11 am

    To make choc chip buns would i still add a small amount of sultanas and the spice mix….or not?

  14. Ethel Shaw on April 9, 2020 at 9:17 am

    You used fresh yeast. Hope much dry yeast should I use in the absence of fresh?

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