Spicy Brioche Hot Cross Buns

Baking - sweet

Preparation time

2h 0min

Total time

2h 20min

Portion

16 portion(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by Panna Cotter

published: 2023/03/22

changed: 2023/03/22

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Ingredients

Dough

300 grams Milk
50 grams Soft brown sugar
7 grams dried instant yeast
2 eggs
1.5 level teaspoons vanilla extract
600 grams High Grade Flour
1/2 lemon or orange, zested
5 teaspoons cinnamon
2 teaspoons Nutmeg
5 teaspoons mixed spice
1.5 teaspoons ground cloves
1.5 teaspoons ground cardamom
1.5 teaspoons salt
100 grams Butter, chopped
260 grams mixed dried fruit

Piping Crosses

40 grams plain flour
55 grams water
1 teaspoon caster sugar
1 pinch salt

Syrup

60 grams sugar
60 grams water

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Recipe's preparation

Grease a large bowl and line a baking tin tray (40 x 40 cm) with baking paper and set aside.

Place 300g milk, 50g brown sugar and 2-3 tsp yeast into mixing bowl, then heat 2 min/37°C/speed 2

Add 2 eggs, 1 1/2 tsp vanilla extract, 600g high grade flour, zest of 1/2 lemon, 5 tsp cinnamon, 2 tsp nutmeg, 5 tsp mixed spice, 1 1/2 tsp ground cloves, 1 1/2 tsp ground cardamom and 1 tsp salt, then mix 20 sec/speed 3, then knead 5 min. Add 100g chopped butter and 260g mixed dried fruit (I used sultanas, raisins and currants). Knead for a further 2 min

Place dough in prepared bowl, cover with a tea towel or cling film and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours).

Divide dough into 16 equal-sized pieces (approx. 100 g) then form into a bun and place on the prepared baking tray. Cover with a tea towel or oiled cling film and set aside for 30 minutes. Clean and dry mixing bowl.
Pre-heat oven to 180c

Piping Crosses

Meanwhile, make the piped cross mixture. Heat oven to 200c. Place a jug on your mixing bowl and weigh in 40 g plain flour, 55 g water, 1 tsp caster sugar and a pinch of salt. Mix until smooth and pop into a small plastic or piping bag with a fine nozzle (or snip a small cut in the bag)

Pipe on your crosses. Place buns in the oven at 180c for 18-20 mins until cooked.

Syrup

While the buns are cooking, place 60g water and 60g caster sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.

When the buns are cooked, brush the syrup on. Allow to cool on the tin/tray for 10 minutes, before transferring onto a wire rack.

Serve with lashings of butter.

Thermomix Model

Recipe is created for
TM 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.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

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.

Recipe's categories:

Bread Easter