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Brioche Hot Cross Buns


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Ingredients

12 portion(s)

Brioche Hot Cross Buns80

  • 80 g unsalted butter
  • 50 g caster sugar
  • 2 teaspoons dried yeast
  • 80 g Milk
  • 150 g water
  • 450 g bakers flour
  • 1.5 teaspoons salt
  • 1 egg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 100 g sultanas
  • 30 g raisins
  • 40 g currants
  • 80 g plain flour
  • 1 pinches salt
  • 1 teaspoons olive oil
  • 80 g water
  • 2 tablespoons caster sugar
  • 2 tablespoons water
  • 6
    2h 20min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
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Recipe's preparation

    Brioche Hot Cross Buns
  1. 1. Grease a large mixing bowl with olive oil and set aside. Line baking tray with baking paper or baking mat and set aside.

    2. Add sugar, yeast, milk and water into mixing bowl and heat 3 mins/37C/sp2.

    3. Add flour, salt, butter, and egg. Knead for 8 mins.

    4. Add cinnamon, nutmeg, sultanas, raisins, currants and knead for 2 mins.

    5. Place dough in prepared oiled bowl and cover with plastic wrap and allow to prove for one hour or until dough has doubled in size.

    6. Once dough has proven, place on a bread mat and work any sultanas, raisins and currants evenly and gently into the dough. Divide the dough with a dough cutter into 12 equal portions of approximately 80g each. Shape each portion into a bun and place on prepared baking tray with buns slightly touching each other. Allow buns to prove for 30 mins.

    7. Pre-heat oven to 200C.

    8. Meanwhile, add plain flour, salt, olive oil and water to mixing bowl. Mix for 45 seconds, speed 4.

    9. Transfer cross mixture to a piping bag. Cut a small tip on the piping bag and pipe crosses on buns.

    10. Add a small bowl of warm water to the bottom shelf of oven and bake buns for 10 minutes. Remove water bowl and bake for a further 8-10 minutes until buns are golden.

    11. While buns are baking prepare glaze mixture. Add sugar and water to mixing bowl and heat 2 mins/100C/sp4.

    12. Once buns have been removed from the oven brush with the glaze mixture.

    13. Allow to cool (with as much patience as you can muster) before slathering with butter and eating.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • My buns had lots of fruit evenly in each bun, but...

    Submitted by Cookaloot on 3. April 2021 - 08:18.

    My buns had lots of fruit evenly in each bun, but they are a little dense and heavy in texture. Can someone please let me know what I have done wrong. The recipe is great but I would like them soft and fluffy.

    Look forward to your response. Thanks Smile

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  • Ahh! These are so soft and delicious. The exact...

    Submitted by melthecat on 6. March 2021 - 21:00.

    Ahh! These are so soft and delicious. The exact amount of spices and fruit a good hot cross bun should have. Will be my go to recipe every Easter now.

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