This week, we have an amazing Easter recipe from the fabulous 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.
Recipe by: Kirsten Tibballs
Beginner
90 Mins +24hrs Proving
Makes 20
BRIOCHE DOUGH
INGREDIENTS:
- 500g (17.64oz) baker’s flour
- 45g (1.59oz) caster (superfine) sugar
- 10g (0.35oz) instant dry yeast
- 11g (0.39oz) salt
- 300g (10.58oz) whlie eggs
- 100g (3.53oz) water (room temperature)
- 250g (8.82oz) unsalted butter (room temperature – best taken out of the fridge the night before)
- 1g (0.04oz) powdered cinnamon
- 1g (0.04oz) powdered nutmeg
- 250g (8.82oz) sultanas
EQUIPMENT:
- stand mixer
- whisk
- spatula
- plastic scraper
- scales
- Demarle Silpat Mat
- aluminum baking tray
METHOD
In the bowl of a stand mixer fitted with a dough hook, place in the flour sugar, salt and yeast and mix for approximately 1 minute. In a separate bowl break up the eggs with a whisk and add in the water, before adding this to the flour mix. Use a spatula to combine, ensuring there’s no flour left at the bottom of the bowl. Place back onto the stand mixer fitted with a dough hook and mix at a medium speed while slowly adding in the butter. Continue mixing for approximately 30 minutes until all the dry ingredients are well incorporated. Do a window test, keeping in mind that it is a wet mixture and this will be difficult, to test the elasticity of the dough and add in the spices. If needed, continue mixing for another 5 minutes. Soak the sultanas in a bowl of boiling water for approximately 30 seconds. Strain well and allow to cool before adding to the dough. Continue to combine in the stand mixer only until the sultanas have been incorporated so they don’t get broken up. Transfer the mixture to a lightly greased bowl and cover tightly with plastic wrap. Place into the fridge for 24 hours.
Knock back the dough. Lightly spray your hands, the bench and scales with oil and roll the dough into 70g balls. Place onto a lined tray and refrigerate for 10 minutes. Remove from the fridge and again lightly spray the bench, your hands and the baking dish with oil. Roll each ball again and place them side by side in the baking dish, ensuring they’re not too cramped. 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.
CROSS
INGREDIENTS:
- 60g (2.12oz) plain (all purpose) flour
- 75g (2.65oz) water
- 2g (0.07oz) salt
EQUIPMENT:
- piping bag
METHOD
Combine the flour, water and salt by hand with a whisk. Place in a piping bag and pipe a cross on each bun once proofed. Place into a preheated oven at 165°C for 20-25 minutes.
GLAZE
INGREDIENTS:
- 50g (1.76oz) water
- 70g (2.47oz) caster (superfine) sugar
- 2g (0.07oz) powdered cinnamon
EQUIPMENT:
- pastry brush
METHOD
In a saucepan, boil the water, sugar and cinnamon until the sugar is dissolved and brush on the surface of the buns as soon as they come out of the oven. Allow to cool.
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