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Cake, Spelt or Khorasan Christmas Cake (MAGIMIX CE Method)

Wild Sourdough Spelt or Khorasan Christmas Cake

(MAGIMIX CE Method)

VEGAN option: use vegan butter/margarine

Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour

I always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.

The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.

Magimix CE function which allows you to keep the blade stationary at a perfect fermenting temperature of 30C is perfect for this cake, especially if you make this cake in Nothern Hemisphere pre-Christmas time. Allow 4 hours to ferment this cake using the Expert Programme, Speed 0, at 30C.

NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.

Use the best quality organic dried fruit you can buy!

Cake, Spelt or Khorasan Christmas Cake (MAGIMIX CE Method)
Print Recipe
This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Cake, Spelt or Khorasan Christmas Cake (MAGIMIX CE Method)
Print Recipe
This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Ingredients
Fruit and Liqueur mixture - prepare at least a day before and up to 2 months
Flour and spice mixture
Servings: cake
Instructions
Mix fruit and liqueur
  1. Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake. You can also prepare the mixture a few weeks beforehand for a stronger flavour. Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
  1. Put the flour and spice mixture ingredients in your metal bowl, run the EXPERT programme and mix for 20 seconds/speed 7. Put aside.
  2. Beat soft butter, the two sugars and vanilla in the metal bowl with the whisk attachment, run the PASTRY/CAKE programme for 2 minutes/speed 7 until light and creamy. Scrape down sides frequently to make sure the ingredients are well mixed.
  3. With the programme running, slowly add eggs one by one through hole in lid. Allow 30 seconds between the addition of each egg. Stop mixing once the mixture looks curdled. Scrape sides of bowl.
  4. Add sourdough starter and molasses and continue whisking. Scrape sides of bowl.
  5. Add pre-mixed flour and spice mixture and continue whisking until the programme ends. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl, if necessary.
  6. Remove the whisk. Ferment your cake mixture for 4–6 hours with the lid on, if you are making this cake in warmer weather such Australian pre-Christmas weather. Alternatively, if the room temperature is cold (ie. Northern Hemisphere Christmas), run the Expert programme 30C/speed 0/4hours . The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
  1. Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.
Add and mix
  1. Add drained fruit to the cake mixture and run the Expert programme for 20 seconds/speed 5, until the fruit is well distributed. Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
  1. Put the cake inside a cold oven and set the temperature to 165°C (329°F). Here are the baking times depending on the size of cake tin you used: For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil. For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F). For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F). Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
  1. Leave to cool before cutting. Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
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Cake, Wild Sourdough Spelt or Khorasan Christmas Cake

Wild Sourdough Spelt or Khorasan Christmas Cake BY HAND

VEGAN option: use vegan butter/margarine

Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour

I always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.

The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.

NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.

Use the best quality organic dried fruit you can buy!

Cake, Wild Sourdough Spelt or Khorasan Christmas Cake
Print Recipe
This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Cake, Wild Sourdough Spelt or Khorasan Christmas Cake
Print Recipe
This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Ingredients
Fruit and Liqueur mixture - prepare at least a day before and up to 2 months
Flour and spice mixture
Servings: cake
Instructions
Mix fruit and liqueur
  1. Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake. You can also prepare the mixture a few weeks beforehand for a stronger flavour. Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
  1. Put the flour and spice mixture ingredients in a large bowl and whisk until the flour mixture is well distributed. Put aside. Beat/Whisk soft butter, the two sugars and vanilla in a bowl until light and creamy. This will take a few minutes by hand. Scrape down sides frequently to make sure the ingredients are well mixed. Slowly add eggs one by one and stop mixing once the mixture looks curdled. Scrape sides of bowl. Add sourdough starter and molasses and mix well but gently. Scrape sides of bowl. Gently mix in the pre-mixed flour and spice mixture. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl. Cover and ferment your cake mixture for 4–6 hours. The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
  1. Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.
Add and mix
  1. Add drained fruit to fermented cake mixture, making sure the fruit is well distributed. If you have decided to use baking powder to make the cake lighter, add the baking powder now. I prefer the cake without the baking powder as I like my fruitcake dense. Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
  1. Put the cake inside a cold oven and set the temperature to 165°C (329°F). Here are the baking times depending on the size of cake tin you used: For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil. For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F). For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F). Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
  1. Leave to cool before cutting. Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
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Cake, Spelt or Khorasan Christmas Cake (Thermomix Method)

Wild Sourdough Spelt or Khorasan Christmas Cake (Thermomix Method)

VEGAN option: use vegan butter/margarine

Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour

always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.

The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.

NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.

Use the best quality organic dried fruit you can buy!

Cake, Spelt or Khorasan Christmas Cake (Thermomix Method)
Print Recipe
a dense fruitcake has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. it is naturally easier to digest than a traditional fruit cake. it also relies on the sweetness of the dried fruit rather than refined sugar.
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Cake, Spelt or Khorasan Christmas Cake (Thermomix Method)
Print Recipe
a dense fruitcake has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. it is naturally easier to digest than a traditional fruit cake. it also relies on the sweetness of the dried fruit rather than refined sugar.
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Servings Prep Time
20cm cake 30 minutes
Cook Time Passive Time
45-60 minutes 4-6 hours
Ingredients
Fruit and Liqueur mixture - prepare at least a day before and up to 2 months
Flour and spice mixture
Servings: cake
Instructions
Mix fruit and liqueur
  1. Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake. You can also prepare the mixture a few weeks beforehand for a stronger flavour. Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
  1. Put the flour and spice mixture ingredients in your TM bowl and mix for 10 seconds/speed 5. Put aside. Beat soft butter, the two sugars and vanilla in TM bowl for 1½–2 minutes/speed 3–4 until light and creamy. Scrape down sides frequently to make sure the ingredients are well mixed. With the machine running at speed 3, slowly add eggs one by one through hole in mixing bowl lid. Stop mixing once the mixture looks curdled. Scrape sides of bowl. Add sourdough starter and molasses and mix for 10–15 seconds/speed 2. Scrape sides of bowl. Add pre-mixed flour and spice mixture to TM bowl and mix for 10–15 seconds/speed 2–3. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl. With the TM bowl lid and MC back in place, ferment your cake mixture for 4–6 hours. The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
  1. Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.
Add and mix
  1. Add drained fruit to the TM bowl and mix for 10–20 seconds/speed 3/Reverse, making sure the fruit is well distributed. If you have decided to use baking powder to make the cake lighter, add the baking powder now. I prefer the cake without the baking powder as I like my fruitcake dense. Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
  1. Put the cake inside a cold oven and set the temperature to 165°C (329°F). Here are the baking times depending on the size of cake tin you used: For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil. For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F). For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F). Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
  1. Leave to cool before cutting. Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
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Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS – using Magimix CE

(can be made VEGAN*)

 

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. Making this in the Magimix CE is a breeze…I promise you!

I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

 

Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
oat porridge
WET INGREDIENTS
DRY INGREDIENTS
INGREDIENT TO ADD TO FINAL DOUGH
  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred
Servings: buns
Instructions
Make oat porridge (at least 4 hrs before)
  1. Cook milk and oatmeal in the CE bowl at 70C for 3-4 min speed 3 until they become a thin runny consistency like porridge. Turn off, remove lid and let cool in the bowl Add sugar/rice malt/maple syrup/honey and stir for 20-30 sec at speed 3 Let the mixture sit until it is warm to touch
Make the dough
  1. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) using Brioche setting, speed 9, 1 min. Rest covered in warm room temperature for one hour
  2. Add 60g butter and 2tsp fine sea salt. Initial Knead using Bioche setting, speed 9, 1 min. Rest 15 minutes Then 'Normal' Knead using Bioche setting, speed 6-7, 1 min. Rest 15 mins And repeat the normal knead/rest until dough is smooth and shiny - total kneading time approx 4-5mins total
  3. Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day. Dislodge the dough from the bowl onto a buttered/oiled bench when you are ready to make the buns
Mix dried fruit/choc chips
  1. Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.
Shape buns
  1. Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls
Put inside tin
  1. Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water
Rise the buns
  1. Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
  1. Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  2. Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling
Recipe Notes

 

Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

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Hot Cross Buns, Soft Sourdough Chocolate

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS

(can be made VEGAN*)

***FOR MACHINE (THERMOMIX, MAGIMIX CE, KITCHEN AID, KENWOOD, ANKARSRUM) INSTRUCTION SEE BELOW***

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

 

Hot Cross Buns, Soft Sourdough Chocolate
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Hot Cross Buns, Soft Sourdough Chocolate
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
oat porridge
WET INGREDIENTS
DRY INGREDIENTS
INGREDIENT TO ADD TO FINAL DOUGH
  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred
Servings: buns
Instructions
Make oat porridge (at least 4 hrs before)
  1. Cook milk and oatmeal until they become a thin runny consistency like porridge Turn off the heat Add sugar/rice malt/maple syrup/honey Let the mixture sit until it is warm to touch
Make the dough
  1. Put the wet ingredients into a bowl. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) Rest covered in warm room temperature for one hour
  2. Add 60g butter and 2tsp fine sea salt Knead well until dough is smooth and shiny (ie. knead like a brioche dough, and this could be done in several kneads/rest) - total kneading time by hand 10mins
  3. Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day.
Mix dried fruit/choc chips
  1. Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.
Shape buns
  1. Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls
Put inside tin
  1. Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water
Rise the buns
  1. Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
  1. Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  2. Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling
Recipe Notes

Mixing and Kneading can be done with machine:

Thermomix: Mix is 20seconds on knead, and Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Magimix CE: Mix is 1 minute on Bake-Brioche setting at speed 9 then Knead is Bake-Brioche setting at speed 7 for 1 min, then 15 min rest, and repeat 3-5 times until dough is shiny

Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

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