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Hot Cross Brioche Buns By Ceara Dennison

Hot Cross Brioche Buns by Ceara Dennison

Hot Cross Brioche Buns by Ceara Dennison

With Easter looming on the horizon, I thought I'd revisit this classic, I'm not massively keen on the generic buns so I thought I'd make some to suit my own tastes! These buns have more butter and I've replaced the dried fruit with dried cranberries and white chocolate, it makes them so moreish you won't be able to say no! If you do manage to have some left over (and I doubt that'll happen) they would make an unreal bread & butter pudding!
 

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Ingredients

  • 300ml milk

  • 50g butter

  • 500g strong bread flour

  • Pinch of salt

  • 75g sugar

  • 1 tbsp oil ( I used sunflower)

  • 7g yeast (I used one sachet of fast action yeast)

  • 1 egg

  • 100g dried cranberries

  • 75g white chocolate

  • 1 large orange (zest only)

  • 1 apple (peeled and grated)

  • 1 tsp cinnamon

  • Course

    Course

  • Serves

    Serves15

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Hot Cross Brioche Buns
Hot Cross Brioche Buns

1. Boil the milk and orange zest, remove from the heat and add the butter, stirring until it has melted, leave to cool until at room temperature

2. Place flour, salt, sugar and yeast in a large bowl, make a well in the centre of the dry ingredients and add the wet ingredients (milk mix and egg)

3. Knead the sticky mix until it forms a smooth dough either by hand or machine

4. Place in an oiled bowl and cover with clingfilm for 1hr in a warm environment or until doubled

5. Leaving the dough in the bowl, add the cranberries, white chocolate and cinnamon, and knead through the dough until everything is mixed through

6. Divide dough into 15 pieces at 75g per piece, and shape each with the palm of your hand until a smooth ball is formed

7.Arrange your buns on a baking sheet that's been lined with Parchment evenly spaced

8. Cover the buns gently with some greased clingfilm and leave somewhere warm for 1hr more

9. Preheat oven to 170'c and prepare the cross mixture

10. Mix 75g of white flour with 4-5 tbsp of water, now this you can more or less depending on the flour you use, the mix shouldn't be runny or overly thick, you should be able to pipe

11. I added pink colouring to my paste for fun, a few drops will do!

12. Pipe the mix onto your buns in crosses ( am I being too obvious)

13. And bake your buns in the oven for 20 minutes until golden, I brush my finished buns with some warmed apricot jam for that glossy finish!

Ceara Dennison
Ceara Dennison

I know traditional buns are served with butter, but my taste tasters ate these still warm with no accompaniments quite happily. 

Enjoy and Happy Easter!

Method

Hot Cross Brioche Buns
Hot Cross Brioche Buns

1. Boil the milk and orange zest, remove from the heat and add the butter, stirring until it has melted, leave to cool until at room temperature

2. Place flour, salt, sugar and yeast in a large bowl, make a well in the centre of the dry ingredients and add the wet ingredients (milk mix and egg)

3. Knead the sticky mix until it forms a smooth dough either by hand or machine

4. Place in an oiled bowl and cover with clingfilm for 1hr in a warm environment or until doubled

5. Leaving the dough in the bowl, add the cranberries, white chocolate and cinnamon, and knead through the dough until everything is mixed through

6. Divide dough into 15 pieces at 75g per piece, and shape each with the palm of your hand until a smooth ball is formed

7.Arrange your buns on a baking sheet that's been lined with Parchment evenly spaced

8. Cover the buns gently with some greased clingfilm and leave somewhere warm for 1hr more

9. Preheat oven to 170'c and prepare the cross mixture

10. Mix 75g of white flour with 4-5 tbsp of water, now this you can more or less depending on the flour you use, the mix shouldn't be runny or overly thick, you should be able to pipe

11. I added pink colouring to my paste for fun, a few drops will do!

12. Pipe the mix onto your buns in crosses ( am I being too obvious)

13. And bake your buns in the oven for 20 minutes until golden, I brush my finished buns with some warmed apricot jam for that glossy finish!

Ceara Dennison
Ceara Dennison

I know traditional buns are served with butter, but my taste tasters ate these still warm with no accompaniments quite happily. 

Enjoy and Happy Easter!

Used in this Recipe

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.95

  • Doves Farm Organic Strong White Bread Flour 1.5kg

    Doves Farm Organic Strong White Bread Flour 1.5kg

    €2.75

  • Achill Island Sea Salt 70g

    Achill Island Sea Salt 70g

    €3.65

  • Tate & Lyle Caster Baking Sugar 500g

    Tate & Lyle Caster Baking Sugar 500g

    €1.35

  • Ardkeen Quaility Food Stores Cranberries 100g

    Ardkeen Quaility Food Stores Cranberries 100g

    €1.47

  • Ardkeen Quality Food Store Organic Ground Cinnamon 25g

    Ardkeen Quality Food Store Organic Ground Cinnamon 25g

    €1.31

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