THERMOMIX ® RECIPE

1 Spicy Brioche Hot Cross Buns

Recipe's preparation

Grease a large bowl and line a baking tin tray (40 x 40 cm) with baking paper and set aside.
Place 300g milk, 50g brown sugar and 2-3 tsp yeast into mixing bowl, then heat 2 min/37°C/speed 2
Add 2 eggs, 1 1/2 tsp vanilla extract, 600g high grade flour, zest of 1/2 lemon, 5 tsp cinnamon, 2 tsp nutmeg, 5 tsp mixed spice, 1 1/2 tsp ground cloves, 1 1/2 tsp ground cardamom and 1 tsp salt, then mix 20 sec/speed 3, then knead 5 min. Add 100g chopped butter and 260g mixed dried fruit (I used sultanas, raisins and currants). Knead for a further 2 min
Place dough in prepared bowl, cover with a tea towel or cling film and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours).
Divide dough into 16 equal-sized pieces (approx. 100 g) then form into a bun and place on the prepared baking tray. Cover with a tea towel or oiled cling film and set aside for 30 minutes. Clean and dry mixing bowl.
Pre-heat oven to 180c
Piping Crosses

Meanwhile, make the piped cross mixture. Heat oven to 200c. Place a jug on your mixing bowl and weigh in 40 g plain flour, 55 g water, 1 tsp caster sugar and a pinch of salt. Mix until smooth and pop into a small plastic or piping bag with a fine nozzle (or snip a small cut in the bag)

Pipe on your crosses. Place buns in the oven at 180c for 18-20 mins until cooked.
Syrup

While the buns are cooking, place 60g water and 60g caster sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.

When the buns are cooked, brush the syrup on. Allow to cool on the tin/tray for 10 minutes, before transferring onto a wire rack.

Serve with lashings of butter.