Get ready to transform your kitchen into a professional bakery with these irresistible Brioche Hot Cross Buns that are so delectable, they'll make your taste buds dance with joy! These aren't just ordinary buns - they're a perfect blend of soft, buttery brioche texture and traditional British charm, packed with sweet dried fruits and a delicate cinnamon whisper. Whether you're a seasoned baker or a curious home cook, this recipe will elevate your baking game and impress everyone from family to friends with minimal effort and maximum flavor.
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Cuisine: British
Serves: 12 buns
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet instant yeast
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 cup mixed dried fruit
- 1/4 cup icing sugar (for cross)
- 2 tablespoons water (for cross)
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, salt, and ground cinnamon. Whisk together to ensure even distribution of dry ingredients.
- Warm the milk and water in a saucepan until it reaches approximately 110°F (43°C). Add the softened unsalted butter and stir until melted.
- Create a well in the center of the dry ingredients and pour in the warm milk mixture and beaten eggs. Mix using a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
- Knead the dough for 10-12 minutes until it becomes smooth, elastic, and slightly tacky. The dough should pass the windowpane test, where a small piece can be stretched thin enough to see light through.
- Fold in the mixed dried fruit, ensuring they are evenly distributed throughout the dough.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth round ball.
- Arrange the buns on a parchment-lined baking sheet, leaving space between each for expansion. Cover and let rise for another 30-45 minutes.
- Preheat the oven to 375°F (190°C) during the final rising period.
- For the cross topping, mix icing sugar with water to create a smooth, pipeable paste. Once buns are risen, pipe the cross design on top of each bun.
- Bake the buns for 18-20 minutes, or until golden brown and they sound hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack. Brush with a light sugar glaze while still warm for extra shine and sweetness.
- Serve warm or at room temperature. These brioche hot cross buns are best enjoyed on the day of baking but can be stored in an airtight container for up to 2 days.
Tips
- Temperature is Key: Ensure your milk mixture is precisely 110°F for optimal yeast activation.
- Knead with Patience: Don't rush the kneading process - a full 10-12 minutes develops the gluten for that perfect soft texture.
- Windowpane Test: Check your dough's readiness by stretching a small piece - it should be thin enough to see light through.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven works wonderfully.
- Consistent Bun Size: Use a kitchen scale for uniform buns that bake evenly.
- Cross Decoration: Use a piping bag or zip-lock bag with a corner snipped for precise cross designs.
- Freshness Matters: These buns are best enjoyed on the day of baking, so time your preparation accordingly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 7g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
