Easy Brioche Hot Cross Buns VIDEO
These brioche hot cross buns are fluffy and with a rich flavor. Soft and pillowy buns filled with dried fruit and brushed with sweet glaze!
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 buns
Equipment
Ingredients
Spiced Brioche Dough
- ¾ Cup (177.44 ml) Milk 180ml warmed to about 110°F
- 2 ¼ Teaspoons (2.25 Teaspoons) Yeast one packet
- ½ Cup (100 g) Sugar 100 grams
- 3 (3) Eggs Large, 50 grams each
- 3 ½ Cups (437.5 g) All-Purpose Flour 420 grams
- 1 ¼ Teaspoon (1.25 Teaspoon) Cinnamon
- ½ Teaspoon (0.5 Teaspoon) Ground Nutmeg
- 1 Teaspoon (1 Teaspoon) Salt
- ¾ Cup (170.25 g) Butter 169 grams, room temperature
- 1 Cup (145 g) Raisins 160 grams
Flour Cross
- ½ Cup (62.5 g) All-Purpose Flour
- 7 Tablespoons (7 Tablespoons) Water
Icing
- 1 Cup (120 g) Powdered Sugar 120 grams
- 3 Tablespoons (3 Tablespoons) Milk
Instructions
- Place one cup of raisins (or the add-in of your choice) in a bowl. Fill the bowl with hot water and let it sit for ten minutes.
- Prepare the dough: In the bowl of your stand mixer, whisk together the warm milk, yeast, and sugar. Cover and let sit for five minutes until it becomes foamy. (See notes if you do not own a stand mixer)
- Add the eggs, flour, cinnamon, ground nutmeg, and salt into the mixer bowl. Using the dough hook attachment, mix on low speed for one minute. Scrape down the sides of the bowl with a spatula. Then, knead on high speed until you see no more patches of flour.
- Now, add the butter a little at a time. Continue mixing on medium speed for about ten minutes. The dough should come together. If it does not, then add ¼ cup of flour and keep kneading until the dough comes together.
- Drain the raisins (or other add-ins) and add it to the dough. Knead on low for about one minute until they are incorporated and evenly distributed.
- First Rise: Place the dough in a large greased bowl and cover. Let rise in a warm place for about two hours or until doubled in size.
- Shape: Once the dough has doubled, place it on a lightly floured work surface. Divide the dough into 12 equal pieces. It doesn't have to be perfect! Take each piece and shape it into a ball. Then, place the shaped dough ball into a greased baking dish.
- Second Rise: Cover the shaped dough balls and let rise in a warm spot for one hour until doubled.
- Preheat the Oven: Preheat the oven to 350°F.
- Add The Cross: Whisk the cross ingredients together. You want a thick flour and water paste that will pipe easily. If it is too thick, add another tablespoon of water. Place the paste into a small piping bag (or a ziplock bag with the corner cut off). Pipe a line down the center of each row of buns, then pipe it in the other direction to create crosses.
- Bake: Bake the buns for 20-25 minutes or until golden brown. If the tops are browning too quickly, loosely cover the baking dish with aluminum foil to prevent tops of the buns from getting too dark. Let them cool on a cooling rack.
- Icing: While the buns are cooling down, whisk the icing ingredients together. Then, brush the icing on the buns once they are ready to serve.
Video
Notes
- Check out my post for step-by-step photos and a short video. They are there to help you out.