Spiced Brioche Hot Cross Buns
Rich, fruity and perfect toasted with butter. These Spiced Brioche Hot Cross Buns are a delicious treat anytime of the day!
Ingredients
Dough
- 600 g plain flour plus more for kneading
- 75 g caster sugar
- 1 tsp salt
- 7 g easy bake instant yeast
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 125 ml milk whole or semi-skimmed
- 4 large eggs beaten
- 150 g sultanas
- 175 g unsalted butter room temperature
- 80 g mixed peel
- 2 oranges - zest
Cross
- 100 g plain flour
- 90 ml water
Glaze
- 2 tbsp caster sugar
- 2 tbsp boiled water
Instructions
- For the dough: Place the flour, sugar, salt, yeast and spices into a large bowl and mix together with a silicone spatula until combined. Then make a well in the centre and pour in the milk and beaten eggs. Mix with the spatula until a rough dough forms. Then, flour your work surface and removing the dough from the bowl, knead for 5 minutes until the dough has a smooth skin. Then leave to rest for five minutes.
- Meanwhile, place the sultanas in a small heat-proof bowl and cover with boiling water. Then set aside.
- Add the butter to the dough, one tablespoon at a time, kneading as you go so the butter is completely combined. You will need to re-flour your work surface a few times throughout, as the dough will be very sticky. (If you have a dough scraper, this will also help to manoeuvre the dough.) This process should take around 10-15 minutes.
- Once all the butter has been combined, continue kneading the dough for a further 10 minutes until the dough is smooth and pliable and no longer sticky.
- Drain the sultanas thoroughly, then mix in the mixed peel and orange zest. Then flatten the dough slightly and scatter over the fruit. Knead the dough together a little to combine the fruit well - the dough will be slightly wet. Lightly oil a large bowl, place the dough inside and cover with clingfilm. Leave this to prove for at least an hour in a warm place, until the dough has doubled in size.
- Tip your proved dough out onto a lightly floured work surface and knock back slightly to release the air. Then divide into 12 equal pieces and roll into balls. Place the balls onto a lined baking tray with a little room to grow. Then leave to prove for 45 minutes in a warm place, until puffed up. Meanwhile pre-heat the oven to 220C/200C Fan/Gas Mark 7.
- For the crosses: While the buns are proving, make the paste by combining the flour and water in a small bowl until well combined. Then place into a piping bag and cut off the end to create a medium hole. Once the buns have proved, pipe vertical and horizontal lines across each bun. Then bake for 20 minutes until golden brown.
- For the glaze: Once the buns are almost finished baking, combine the boiling water and sugar in a small bowl. Take the buns out of the oven, then using a pastry brush, brush the glaze over while still hot. Then leave to cool on a cooling rack.
Notes
Buns are best served same day.
Buns can be kept in an air-tight container for 3-4 days, and sliced in half and toasted.
Buns can be frozen. Defrost buns at room temperature before consuming.