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Brioche Hot Cross Buns Recipe

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4.3 from 13 reviews

Deliciously soft and buttery Brioche Hot Cross Buns studded with juicy raisins and cranberries, perfect for a festive treat or comforting snack. These enriched buns are lightly spiced and topped with a sweet icing cross, baked to golden perfection for a tender crumb and fluffy texture.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Ingredients

Fruits

  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries

Yeast Mixture

  • 3/4 cup milk (warm to 110°F)
  • 1 tbsp sugar
  • 1 1/2 tsp active dry yeast

Dough

  • 3 1/2 cups all-purpose flour (plus up to 1/4 cup extra if needed)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup unsalted butter (softened)

Icing

  • 1 1/4 cup powdered sugar
  • 3-4 tsp milk

Instructions

  1. Soak the dried fruit: Place the golden raisins and dried cranberries in a bowl and cover with boiling water. Let them soak for 15-20 minutes until plump and softened.
  2. Prepare the yeast mixture: Warm milk to 110°F, then stir in 1 tbsp sugar and 1 1/2 tsp active dry yeast. Let it sit for 15 minutes or until the mixture turns frothy, indicating the yeast is activated.
  3. Mix dry ingredients: In the bowl of a stand mixer, combine 3 1/2 cups flour and 1/2 cup sugar. Make a well in the center to add the yeast mixture.
  4. Add wet ingredients and salt: Add the eggs, vanilla extract, and a pinch of salt into the flour well. Start mixing on low speed with the dough hook attachment.
  5. Knead the dough: Mix on low until flour is incorporated, then increase to high speed until the dough looks uniform and no flour patches remain.
  6. Incorporate butter: Gradually add softened butter (3/4 cup) and continue mixing on high for about 10 minutes. The dough will become sticky but will start to hold together; add up to 1/4 cup more flour if necessary.
  7. Scrape the bowl: Periodically scrape down the sides of the bowl with a spatula to incorporate any butter stuck on the edges into the dough.
  8. Add soaked fruit: Drain the raisins and cranberries thoroughly, then mix them into the dough for about one minute until evenly distributed.
  9. First rise: Remove the dough from the bowl and shape into a ball. Place it in a large greased bowl, cover, and let rise for about 1 hour or until doubled in size.
  10. Shape the buns: Turn the dough onto a work surface, shape into a log, and divide into 12 equal pieces. Form each piece into a smooth ball with your hands.
  11. Second rise (proof): Arrange the shaped buns in a deep baking dish coated with non-stick spray. Cover with a kitchen towel and let them proof for 1 hour until puffed.
  12. Prepare for baking: Preheat the oven to 350°F. Brush the risen buns with egg wash for a shiny crust.
  13. Bake: Bake the buns at 350°F for 25 minutes until golden brown and cooked through.
  14. Make the icing: Mix powdered sugar with 3-4 tsp milk until smooth, slightly runny but thick enough to pipe.
  15. Decorate: Once the buns have cooled, pipe the icing in a cross pattern over each bun for the iconic hot cross look.

Notes

  • Soaking the dried fruits plumps them up and prevents them from drawing moisture out of the dough.
  • Use room temperature ingredients to ensure proper yeast activation and dough development.
  • Softened butter is key to incorporating smoothly without melting the dough.
  • If dough is too sticky, add flour gradually to avoid tough buns.
  • Egg wash enhances the shiny golden crust but can be omitted for a softer top.
  • The icing cross is traditional; adjust thickness to pipe easily without spreading.
  • Store baked buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bakery, Breakfast, Snack
  • Method: Baking
  • Cuisine: British

Find it online: https://avascooking.com/brioche-hot-cross-buns-recipe/