Brioche Hot Cross Buns


Brioche Hot Cross Buns


Brioche dough

125ml milk

11g instant yeast

60g sugar

2 large eggs

475g Strong flour

10g salt

230g of cold butter, cut into chunks

150g dried fruit

1 lemon, zested

5 tbsp plain flour and enough water to make it into a pipping paste

2 tbsp apricot jam, warmed

Here’s how

Place all the brioche ingredients in a large mixing bowl.

Using your hand, mix tighter until it forms a dough on your hands and it’s clean from the bowl.

Transfer the dough to a clean work surface and knead until you have a soft stretchy dough.

Return to the mixing bowl, cover and leave to prove for 2 hours or until doubled in size.

Once the dough has proved, turn out onto a clean work surface and street out.

Add the dried fruit and lemon zest, knead the dough for 1-2 minutes to mix the fruit through thoroughly.

Cut the dough into portions and weigh out each ball to between 90g-100g each.

Roll into balls, place on a non stick baking tray and leave to prove for 30-40 minutes or doubled in size.

Meanwhile, mix the plain flour and water together until you have a piping consistency ready to pipe your crosses.

Preheat the oven to 180C then pipe your crosses onto the top of the buns.

Bake in the oven for 20-30 minutes until golden.

Once the buns are ready, leave to cool for 10 minutes and the brush the tops with the warm apricot jam to give a nice sweet glaze.