Hot Cross Buns with Brioche Dough

Updated at: Sat, 31 Aug 2024 15:49:47 GMT

Step 1

Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft.

Step 2

Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon. Knead the dough for 5 more minutes.

Step 3

Tip the dough into an oiled bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.

Step 4

Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another 3-4 hours.

Step 5

Heat the oven to 375F fan.

Step 6

For the cross, mix the flour and water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Step 7

Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.

Step 8

Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

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