Preparation time
2h 0min
Total time
2h 20min
Portion
12
portion(s)
Level
medium
Ingredients
Brioche Hot Cross Buns80
- 80 g unsalted butter
- 50 g caster sugar
- 2 teaspoons dried yeast
- 80 g Milk
- 150 g water
- 450 g bakers flour
- 1.5 teaspoons salt
- 1 egg
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 100 g sultanas
- 30 g raisins
- 40 g currants
- 80 g plain flour
- 1 pinches salt
- 1 teaspoons olive oil
- 80 g water
- 2 tablespoons caster sugar
- 2 tablespoons water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Grease a large mixing bowl with olive oil and set aside. Line baking tray with baking paper or baking mat and set aside.
2. Add sugar, yeast, milk and water into mixing bowl and heat 3 mins/37C/sp2.
3. Add flour, salt, butter, and egg. Knead for 8 mins.
4. Add cinnamon, nutmeg, sultanas, raisins, currants and knead for 2 mins.
5. Place dough in prepared oiled bowl and cover with plastic wrap and allow to prove for one hour or until dough has doubled in size.
6. Once dough has proven, place on a bread mat and work any sultanas, raisins and currants evenly and gently into the dough. Divide the dough with a dough cutter into 12 equal portions of approximately 80g each. Shape each portion into a bun and place on prepared baking tray with buns slightly touching each other. Allow buns to prove for 30 mins.
7. Pre-heat oven to 200C.
8. Meanwhile, add plain flour, salt, olive oil and water to mixing bowl. Mix for 45 seconds, speed 4.
9. Transfer cross mixture to a piping bag. Cut a small tip on the piping bag and pipe crosses on buns.
10. Add a small bowl of warm water to the bottom shelf of oven and bake buns for 10 minutes. Remove water bowl and bake for a further 8-10 minutes until buns are golden.
11. While buns are baking prepare glaze mixture. Add sugar and water to mixing bowl and heat 2 mins/100C/sp4.
12. Once buns have been removed from the oven brush with the glaze mixture.
13. Allow to cool (with as much patience as you can muster) before slathering with butter and eating.
Brioche Hot Cross Buns
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Cookaloot: Hello Cookalot, I am sorry I only just saw your comment. I am wondering where you live as I think sometimes our temperatures can impact greatly on how quickly the dough proves and in turn that impacts the rise, softness and fluffiness of the buns. I live in Cairns, and so my dough proves really quickly. It might be that you just need to prove a little longer.
My buns had lots of fruit evenly in each bun, but they are a little dense and heavy in texture. Can someone please let me know what I have done wrong. The recipe is great but I would like them soft and fluffy.
Look forward to your response. Thanks
Ahh! These are so soft and delicious. The exact amount of spices and fruit a good hot cross bun should have. Will be my go to recipe every Easter now.
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