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    Brioche Hot Cross Buns

    Uploaded by

    Mariia
    This recipe is for brioche hot cross buns with a buttery brioche base. The recipe includes instructions to make the brioche dough from scratch over 24 hours, including a proving and knocking back process. The dough is then shaped into balls and crossed piped before baking and glazing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Brioche Hot Cross Buns

    Uploaded by

    Mariia
    195 views3 pages
    This recipe is for brioche hot cross buns with a buttery brioche base. The recipe includes instructions to make the brioche dough from scratch over 24 hours, including a proving and knocking back process. The dough is then shaped into balls and crossed piped before baking and glazing.

    Original Description:

    Savour Recipe

    Copyright

    © © All Rights Reserved

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    This recipe is for brioche hot cross buns with a buttery brioche base. The recipe includes instructions to make the brioche dough from scratch over 24 hours, including a proving and knocking back process. The dough is then shaped into balls and crossed piped before baking and glazing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    195 views3 pages

    Brioche Hot Cross Buns

    Uploaded by

    Mariia
    This recipe is for brioche hot cross buns with a buttery brioche base. The recipe includes instructions to make the brioche dough from scratch over 24 hours, including a proving and knocking back process. The dough is then shaped into balls and crossed piped before baking and glazing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    BRIOCHE HOT CROSS

    BUNS
     RECIPE BY

    KIRSTEN TIBBALLS

    Spice up your Easter with your new go-to hot cross bun recipe! The buttery brioche
    base will have your family and friends wanting more.

    BEGINNER

    BRIOCHE HOT CROSS BUNS



    90 MINS
    + 24 hrs proving

    MAKES 20

    BRIOCHE DOUGH
    METHOD
    INGREDIENTS
    500g (17.64oz) baker’s flour
    In the bowl of a stand mixer fitted with a dough hook, place in
    45g (1.59oz) caster (superfine) sugar
    the flour sugar, salt and yeast and mix for approximately 1 min-
    10g (0.35oz) instant dry yeast 
    ute. In a separate bowl break up the eggs with a whisk and add
    11g (0.39oz) salt
    in the water, before adding this to the flour mix. Use a spatula
    300g (10.58oz) whole eggs
    to combine, ensuring there’s no flour left at the bottom of the
    100g (3.53oz) water (room temperature)
    bowl. Place back onto the stand mixer fitted with a dough hook
    250g (8.82oz) unsalted butter (room tempera-
    and mix at a medium speed while slowly adding in the butter.
    ture - best taken out of the fridge the night
    Continue mixing for approximately 30 minutes until all the dry
    before)
    ingredients are well incorporated. Do a window test, keeping in
    1g (0.04oz) powdered cinnamon
    mind that it is a wet mixture and this will be difficult, to test the
    1g (0.04oz) powdered nutmeg
    elasticity of the dough and add in the spices. If needed, contin-
    250g (8.82oz) sultanas
    ue mixing for another 5 minutes. Soak the sultanas in a bowl
    EQUIPMENT of boiling water for approximately 30 seconds. Strain well and
    allow to cool before adding to the dough. Continue to combine
    stand mixer in the stand mixer only until the sultanas have been incorporated
    whisk so they don’t get broken up. Transfer the mixture to a lightly
    spatula greased bowl and cover tightly with plastic wrap. Place into the
    plastic scraper fridge for 24 hours.
    scales
    Demarle Silpat Mat Knock back the dough. Lightly spray your hands, the bench
    aluminum baking tray and scales with oil and roll the dough into 70g balls. Place onto
    a lined tray and refrigerate for 10 minutes. Remove from the
     SUBSTITUTE fridge and again lightly spray the bench, your hands and the
    10g (0.35oz) instant dry yeast {for} baking dish with oil. Roll each ball again and place them side
    10g (0.35oz) dry yeast (added to the water) {for} by side in the baking dish, ensuring they’re not too cramped.
    16g (0.56oz) fresh yeast Place into a dough prover set at 27°C with 80% humidity for
    2 hours or leave at room temperature for approximately 3.5-4
    hours.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
    CROSS
    METHOD
    INGREDIENTS
    60g (2.12oz) plain (all purpose) flour
    Combine the flour, water and salt by hand with a small whisk.
    60g (2.65oz) water
    Place in a piping bag and pipe a cross on each bun once
    2g (0.07oz) salt
    proofed. Place into a preheated oven at 165 for 20-25 minutes.
    EQUIPMENT

    disposable piping bag

    GLAZE

    INGREDIENTS METHOD
    50g (1.76oz) water
    In a saucepan, boil the water, sugar and cinnamon until the
    70g (2.47oz) caster (superfine) sugar
    sugar is dissolved and brush on the surface of the buns as soon
    2g (0.07oz) powdered cinnamon
    as they come out of the oven. Allow to cool.
    EQUIPMENT

    pastry brush

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

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