Brioche Hot Cross Buns: The Ultimate Recipe for a Delicious Easter Treat

Brioche Hot Cross Buns are a delightful twist on the traditional Easter treat, combining the rich, buttery texture of brioche with the spiced flavors of classic hot cross buns. Originating from England, these sweet rolls have been enjoyed for centuries, often associated with the Easter season and symbolizing the end of Lent. The cross on top represents the crucifixion, making them not only a delicious indulgence but also a meaningful part of cultural heritage.

People love Brioche Hot Cross Buns for their soft, pillowy texture and the perfect balance of sweetness and spice. The addition of dried fruits and a hint of citrus zest elevates the flavor profile, making them irresistible. Whether enjoyed fresh out of the oven or toasted with a pat of butter, these buns are a convenient and delightful treat for any occasion. Join us as we explore the art of making these scrumptious buns that are sure to become a beloved staple in your home!

Ingredients:

• For the Dough:
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup whole milk, warmed to 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 3 large eggs, at room temperature
• 1/2 cup mixed dried fruit (currants, raisins, and candied peel)
• 1/4 cup orange juice
• For the Crosses:
• 1/2 cup all-purpose flour
• 1/2 cup water
• For the Glaze:
• 1/4 cup apricot jam
• 1 tablespoon water

Preparing the Dough

1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
3. Once the yeast mixture is frothy, add the melted butter, eggs, and orange juice to the bowl. Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or a dough hook attachment on a stand mixer until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes.
6. Incorporate the mixed dried fruit into the dough, kneading until evenly distributed.
7. Shape the dough into a ball and place it in a greased bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap.
8. Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.

Shaping the Buns

9. Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface.
10. Divide the dough into 12 equal pieces (about 3 ounces each). Shape each piece into a smooth ball by tucking the edges under to create tension on the surface.
11. Place the shaped buns on a parchment-lined baking sheet, leaving some space between each bun for expansion.
12. Cover the buns with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.

Preparing the Crosses

13. While the buns are rising, preheat your oven to 375°F (190°C).
14. In a small bowl, mix the 1/2 cup of flour with enough water to create a thick paste. The consistency should be similar to a pancake batter.
15. Transfer the paste to a piping bag or a zip-top bag with a corner snipped off. Pipe a cross over each bun, making sure to cover the entire surface.

Baking the Buns

16. Once the buns are ready and the oven is preheated, place the baking sheet in the oven.
17. Bake for 20-25 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
18. While the buns are baking, prepare the glaze by combining the apricot jam and water in a small saucepan over low heat. Stir until the jam is melted and smooth.
19. Remove the buns from the oven and let them cool on the baking sheet

    Conclusion:

    In summary, these Brioche Hot Cross Buns are a delightful twist on a classic recipe that you simply must try. Their soft, pillowy texture combined with the warm spices and sweet currants creates an irresistible treat that is perfect for any occasion, whether it’s Easter brunch or a cozy afternoon snack. The rich, buttery flavor of brioche elevates these buns to a whole new level, making them a standout addition to your baking repertoire. For serving suggestions, consider pairing these buns with a dollop of clotted cream or a spread of your favorite fruit preserves for an extra touch of indulgence. You can also experiment with variations by adding chocolate chips, nuts, or even a hint of citrus zest to the dough for a unique twist that suits your taste. We encourage you to roll up your sleeves and give this recipe a try. Once you experience the joy of baking and the delightful aroma that fills your kitchen, you’ll understand why these Brioche Hot Cross Buns are a must-have. Don’t forget to share your experience with us—whether it’s a photo of your beautiful buns or a story about how they turned out. Happy baking! Print
    

    Brioche Hot Cross Buns: The Ultimate Recipe for a Delicious Easter Treat

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    • Author: Maria
    • Total Time: 175 minutes
    • Yield: 12 buns 1x

    Print Recipe

    Pin Recipe

    Description

    These homemade Hot Cross Buns are soft, spiced, and filled with mixed dried fruits, making them a delightful treat. Topped with a sweet glaze and traditional crosses, they are perfect for any occasion.

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    Ingredients

    Scale 1x2x3x

    • 4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 packet (2 1/4 teaspoons) active dry yeast
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup whole milk, warmed to 110°F (43°C)
    • 1/4 cup unsalted butter, melted
    • 3 large eggs, at room temperature
    • 1/2 cup mixed dried fruit (currants, raisins, and candied peel)
    • 1/4 cup orange juice
    • 1/2 cup all-purpose flour (for the crosses)
    • 1/2 cup water (for the crosses)
    • 1/4 cup apricot jam
    • 1 tablespoon water (for the glaze)

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    Instructions

    1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
    2. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
    3. Once the yeast mixture is frothy, add the melted butter, eggs, and orange juice. Mix until well combined.
    4. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
    5. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
    6. Incorporate the mixed dried fruit into the dough, kneading until evenly distributed.
    7. Shape the dough into a ball and place it in a greased bowl, turning to coat. Cover with a kitchen towel or plastic wrap.
    8. Let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
    9. Once risen, punch down the dough and turn it out onto a lightly floured surface.
    10. Divide the dough into 12 equal pieces (about 3 ounces each) and shape each into a smooth ball.
    11. Place the shaped buns on a parchment-lined baking sheet, leaving space between each.
    12. Cover with a kitchen towel and let rise for about 30-45 minutes, or until puffed up.
    13. Preheat your oven to 375°F (190°C).
    14. In a small bowl, mix the 1/2 cup of flour with enough water to create a thick paste.
    15. Transfer the paste to a piping bag or zip-top bag with a corner snipped off. Pipe a cross over each bun.
    16. Once the buns are ready and the oven is preheated, place the baking sheet in the oven.
    17. Bake for 20-25 minutes, or until golden brown and sound hollow when tapped on the bottom.
    18. While baking, prepare the glaze by combining the apricot jam and water in a small saucepan over low heat until melted and smooth.
    19. Remove the buns from the oven and let them cool on the baking sheet.

    Notes

    • Ensure the milk is warmed to the correct temperature to activate the yeast.
    • You can substitute the mixed dried fruit with your favorite dried fruits.
    • These buns are best enjoyed fresh but can be stored in an airtight container for a few days.

    • Prep Time: 30 minutes
    • Cook Time: 25 minutes