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Brioche hot cross buns

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Brioche hot cross buns recipe for the Thermomix TM6

Useful Items

Bowl, large bowl, baking tray, baking tray (30 x 40 cm), baking paper, piping bag with 10 mm nozzle, pastry brush, wire rack, small bowl, silicone bread mat or tea towel, dough scraper, tea towel, oven

Hints & Tips

  • We used currants, sultanas and mixed peel in our hot cross buns.
  • You can use a disposable piping bag if preferred.
  • When cool, store hot cross buns in a sealable container for up to 3 days or place in the freezer for up to 1 month.

Ingredients

Dough
  • 130 g unsalted butter, cut into pieces, plus extra to grease
  • 200 g milk
  • 50 g sugar
  • 2 ½ tsp dried instant yeast
  • 2 eggs
  • 500 g baker's flour, plus extra to dust
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 tsp sea salt
  • 250 g mixed dried fruit, of choice (see Tips)
Piping mixture
  • 40 g plain flour
  • 50 g water
  • 1 tsp extra virgin olive oil
  • 1 pinch sea salt
Syrup
  • 40 g water
  • 40 g sugar
  • butter, to serve

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Instructions

Dough
  • Grease a large bowl and line a baking tray (30 x 40 cm), then set aside.
  • Place a bowl onto mixing bowl lid and weigh butter into it, then set aside.
  • Place milk, sugar and yeast into mixing bowl, then heat 2 min/37°C/speed 2.
  • Add eggs, flour, cinnamon, nutmeg, cloves and salt, then mix 20 sec/speed 3, then knead Dough 5 min.
  • Knead for a further Dough 2 min, adding the reserved butter 1 piece at a time through hole in mixing bowl lid.
  • Place a small bowl onto mixing bowl lid and weigh dried fruit into it then set aside. Place dough on a lightly floured silicone bread mat or work surface. Press dough out to flatten, then sprinkle with the reserved dried fruit and knead until fruit is incorporated. Place dough in prepared bowl, cover with a silicone bread mat or a tea towel and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl.
  • Divide dough into 12 equal-sized pieces (approx. 100 g) then form into a bun and place them 3 cm apart on prepared baking tray. Cover with a tea towel and set aside for 30 minutes. Meanwhile, continue with the recipe.
Piping mixture
  • Preheat oven to 200°C.
  • Place a bowl onto mixing bowl lid and weigh flour and water into it. Add oil and salt and mix until smooth. Pour into a piping bag with a nozzle (10 mm - see Tips) and pipe crosses onto the top of the reserved buns. Bake hot cross buns for 20 minutes (200°C) until golden brown.
Syrup
  • Place water and sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.
  • Brush sugar syrup onto the buns while still warm. Allow to cool on the tray for 10 minutes, before transferring onto a wire rack. Serve fresh or toasted, with butter.
View this recipe on Cookidoo

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