Delicious Brioche Hot Cross Buns Recipe for Easter

This post for brioche hot cross buns was originally published on 15th March 2021.

Since moving to Italy, getting hold of a hot cross bun has been impossible. And having brought some back before, our dad has fully embraced the idea of them, so here we go with our version of brioche hot cross buns. But before we start, I have to get this one out of the way: 🎶🎶🎶 Hot Cross Bun, Hot Cross Bun, One a Penny, Two a Penny! Hot Cross Buns!

Such an Italian thing to do, the whole singing, even though a good friend of ours who’s English knew exactly what I was talking about. I remember moving to the north of Italy and having barely any knowledge of English as a language, only for my favorite English teacher – my beloved teacher Sandy! – to print this song out and have the whole class sing along to it. I was honestly so surprised such a thing was real and no, I did not go to private school at any point.

Now that I have that sorted and out of the way, welcome to what was the first installment of Easter 2021 – I remember it like it was yesterday. Is it only me? We were all stuck inside the 4 walls we call home and, while I was very grateful to have those 4 walls around us, we were all going a bit mad. I mean, it had been a year of Covid restrictions and for some reason, I had some sort of expectations about being able to celebrate Easter differently that year. And by differently I meant actually celebrating it. Because, you see, we never do anything for Easter other than eat chocolate.

Nothing has changed in the chocolate-eating habits for 2021, but I am happy to confirm these brioche hot cross buns have been made over and over because, admittedly, they are absolutely delicious. Out of the ordinary. Better than the ones you get at the shops, too. I would actually love one right now as I sip on my tea.

I used to find bakes like these brioche hot cross buns quite daunting and scary, yet these were easy to prep and even easier to chomp down. My cup of tea would have come in really handy right about now if I had one.

Check out these other Easter recipes too, it says online these are some of your favorites:

• Easter candy charcuterie board;
• Sicilian Cuddura, or Easter bread;
• Super easy Easter charcuterie board ideas;
• Easy Easter cheese board;
• Mini Egg blondies;
• Mini Egg thumbprint cookies;
• Easter Ice Cream;
• Mini carrot cakes;
• Mini egg fudge.

Extremely delicious and easy recipe for the best brioche hot cross buns

These heavenly treats take the classic hot cross buns recipe to a whole new level, infusing the richness of brioche into a time-honored favorite. With a luscious texture, a medley of spices, and an array of dried fruits, these buns promise a mouthwatering experience that marries tradition with decadence.

What are hot cross buns and what’s their origin?

Hot cross buns are a type of sweet, spiced bun that is marked with a cross on the top, literally you pipe crosses onto each one. They are typically made with currants or raisins and are associated with certain holidays, especially Good Friday. The cross on the bun is often made of icing or a mixture of flour and warm water, and it’s a symbol associated with Christianity, representing the crucifixion of Jesus.

The exact origins of hot cross buns are a bit unclear, but they have a long history dating back several centuries. One theory suggests that they have roots in England, with the first known reference to them appearing in a 1733 nursery rhyme that goes, “Hot cross buns! Hot cross buns! One a penny, two a penny, Hot cross buns!” The song suggests that these buns were a popular street food at the time.

The history of hot cross buns is rich and dates back several centuries. As we said, the exact origin of hot cross buns is somewhat uncertain, but they are believed to have deep roots in England. Here’s a brief overview of the history of hot cross buns:

1. Medieval Origins: Some theories suggest that hot cross buns have medieval origins, and they were likely created by monks. During this period, the use of spices was a symbol of wealth and luxury, and buns enriched with spices were reserved for special occasions;
2. St. Albans Abbey Tradition: The Oxford English Dictionary traces the earliest recorded use of the term cross-bun to a 1733 publication. However, some reports suggest a monk at St. Albans Abbey in the 14th century distributed spiced buns marked with a cross to the poor on Good Friday. This tradition might have contributed to the association of hot cross buns with Good Friday;
3. Elizabethan Era: By the 16th century, hot cross buns had become more widespread in England. It was during this period that a London street cry, a type of musical advertisement used by vendors, was recorded: “Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns”;
4. Superstitions and Traditions: There were various superstitions associated with hot cross buns. For example, it was believed that hot cross buns baked on Good Friday would not spoil and could be kept for medicinal purposes. Additionally, some people thought that keeping a hot cross bun from Good Friday would bring good luck to the household;
5. Official Ban (17th Century): In the 17th century, during the reign of Queen Elizabeth I, there was an attempt to ban the sale of hot cross buns, except on Good Friday, Christmas, and at burials. The idea was to regulate the sale of these buns and preserve their special significance for certain occasions;
6. Widening Popularity: Despite attempts at regulation, hot cross buns continued to gain popularity and became a cherished tradition associated with Good Friday and Easter. The familiar nursery rhyme that mentions “One a penny, two a penny, Hot cross buns” reflects the street vendor tradition of selling these buns;
7. Commercialization and Global Spread: Over time, the commercialization of hot cross buns led to them being available year-round, not just during religious holidays. They became a popular and beloved baked good enjoyed by people around the world.

The association of hot cross buns with Good Friday and Easter likely has religious origins, as the cross on the bun symbolizes the crucifixion. Over the years, the tradition of consuming hot cross buns has spread to various countries and is not limited to Christian communities. Today, hot cross buns are widely available and enjoyed by people around the world, not just during religious holidays but often throughout the year. They can be toasted and served with butter, making for a delicious treat. And these brioche hot cross buns are even better!

What ingredients do I need to make these brioche hot cross buns?

Creating a delicious batch of brioche hot cross buns requires a careful selection and combination of ingredients. Let’s delve into the details of each component.

The Brioche Dough:

1. Instant Dry Yeast: Instant yeast is a type of yeast that doesn’t need to be dissolved in water before use. It provides leavening to the dough, causing it to rise and become light and fluffy;
2. Caster Sugar: Caster sugar is finely granulated sugar. Its sweetness not only adds flavor to the buns but also contributes to the yeast’s fermentation process, aiding in the rise of the dough in a warm place;
3. Full-Fat Milk: Warm milk adds moisture to the dough, creating a tender crumb. Full-fat milk contributes richness and flavor to the brioche, making it soft and luscious;
4. Strong White Flour: Strong white flour contains a higher level of gluten than all purpose flour, providing structure and strength to the brioche dough. This helps in achieving the desired texture – soft, yet with enough elasticity to hold the fillings;
5. Cinnamon and All Spice: These aromatic spices add warmth and depth to the flavor profile of the brioche, making it perfect for the festive hot cross bun;
6. Salt: Salt is a crucial ingredient, enhancing the overall flavor of the buns. It also helps to control the yeast’s activity, preventing the dough from rising too quickly;
7. Dried Cranberries and Sultanas: Dried fruits like cranberries and sultanas provide bursts of sweetness and a chewy texture. They are classic additions to hot cross buns, elevating the flavor and adding a festive touch;
8. Apple and Zest of 1 Orange: The grated apple contributes moisture and sweetness to the dough, while the orange zest adds a citrusy aroma and flavor, balancing the sweetness of the brioche;
9. Unsalted Butter: Butter enriches the brioche, providing a tender crumb and a rich, buttery flavor. The melted butter is incorporated into the dough, enhancing its texture and taste;
10. Egg: The egg acts as a binder, contributing to the brioche’s structure and providing a golden color to the finished product. It also adds richness to the dough.

The Crosses:

11. Flour and Warm Water: The mixture of flour and warm water (not boiling water!) is used to form the cross on top of the buns before baking. This adds a traditional visual element to the brioche hot cross buns.

The Glaze:

12. Apricot Jam and Warm Water: The glaze, made with apricot jam and warm water, is brushed on top of the baked brioche hot cross buns when at room temperature. It adds a glossy finish, enhances the visual appeal, and provides a touch of sweetness.

By combining these carefully measured and selected ingredients, you’ll create brioche hot cross buns that are not only visually appealing but also bursting with delightful flavors and textures. Enjoy the process of baking and savoring these festive treats!

How do I make these brioche hot cross buns?

Making these brioche hot cross buns is not difficult, just make sure you have all the ingredients you need weighted out and next to you so that the process goes as smoothly as possible. Let’s see together how to make the brioche hot cross buns now.

In the bowl of your stand mixer, place the flour, yeast, sugar, spices, and salt and mix quickly so that everything is combined. Add the butter, milk, egg, dried fruit, grated apple, and orange zest, then mix until it’s all smooth and together. It will take roughly 5 minutes with the standing mixer, but if you are doing it by hand it might be slightly longer, along the 10-minute mark.

Leave the dough to rise in a large greased bowl covered with cling film and place it in a warm spot, leaving it until it is doubled in size – usually between 45 minutes to 2 hours depending on how warm your place is. Once it is doubled in size, remove the cling film and punch the dough to deflate.

Dust the surface with flour and place the dough on it, then shape it into a log and cut into 12 equal pieces. Press each piece down and work it to get a ball shape and roll it to form a ball. Place it smooth-side-up on a baking tray covered with parchment and repeat with the other pieces.

Spray a piece of cling film with oil and cover the buns for a second rise, roughly 30-45 minutes so they are just less of doubled in size. Preheat the oven to 180°C and prep your crosses mix: you’ll need a thick, runny paste to form and once the right consistency is there, move it into a piping bag.

Now remove the cling film from the brioche buns and pipe the crosses on them, then proceed to bake for 20 to 25 minutes, or until they are deep golden brown. We used no egg wash but a mix of apricot jam and warm water to brush the buns as soon as they come out of the oven, then we left them to cool down on a cooling rack.

Hot Cross Buns

Simona

These brioche hot cross buns are heavenly treats that take the classic hot cross bun to a whole new level, infusing the richness of brioche into a time-honoured favourite. With a luscious texture, a medley of spices, and an array of dried fruits, these buns promise a mouthwatering experience that marries tradition with decadence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine English

Servings 12 buns

Ingredients

  

The Buns

• 9 g instant dry yeast
• 110 g caster sugar
• 375 ml warm full-fat milk
• 640 g strong white flour
• 2 teaspoons cinnamon
• 2 teaspoons all spice
• ½ tsp salt
• 50 g dried cranberries
• 60 g sultanas
• 1 apple grated
• zest of 1 orange
• 50 g unsalted butter melted
• 1 egg

The Crosses

• 75 g flour
• 5 tablespoons warm water

The Glaze

• 1 tablespoon apricot jam
• 2 teaspoons warm water

Instructions

 

• In the bowl of your standing mixer, place the flour, yeast, sugar, spices and salt and mix quickly so that everything is combined.
• Add the butter, milk, egg, dried fruit, grated apple and zest, then mix until it’s all smooth and together. It will take roughly 5 minutes with the standing mixer, but if you are doing it by hand it might be slightly longer, along the 10 minutes mark.
• Leave the dough to rise in the bowl, covered with cling film and place it in a warm spot, leaving it until it is doubled in size – usually between 45 minutes to 1 1/2 hours depending on how warm your place is.
• Once it is doubled in size, remove the cling film and punch the dough to deflate.
• Dust the surface with flour and place the dough on it, then shape it into a log and cut into 12 equal pieces.
• Press each piece down and work it to get a ball shape and roll it to form a ball. Place it smooth-side-up on a tray covered with parchment and repeat with the other pieces.
• Spray a piece of cling film with oil and cover the buns for a second rise, roughly 30-45 minutes so they are just less of doubling in size.
• Preheat the oven to 180°C and prep your crosses mix: you’ll need a thick, runny paste to form and once the right consistency is there, move it into a piping bag.
• Now remove the cling film and pipe the crosses on to the buns.
• Bake for 22 minutes, or until they are deep golden brown.
• Mix the jam and warm water and brush the buns as soon as they come out of the oven, then leave them to cool down on a cooling rack.

Notes

These brioche hot cross buns will last up to three days in an airtight container.

Keyword brioche hot cross buns

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What about the savory Hot Cross Buns?

I have also read you could try the savoury version with bacon, but I have yet to taste that so the jury is still out on it.

For the vegan version of these hot cross buns, we have replaced the butter for the vegan counterpart, same for the milk – we like oat milk as it has a very subtle taste, and the most similar in consistency to normal milk – and have replaced the egg by using this new product we absolutely love called Crack’d.

Our little rant

Now, before we proceed any further, let me share a few thoughts about the quirky beauty of baking and the absolute delight that is the hot cross bun. In a world where everything feels predictable, this recipe is a bold declaration of individuality. It tells you that sometimes you must throw caution to the wind, mix ingredients with improvisation, and embrace the messy, unruly art of baking.

The Grumpy Olive isn’t afraid to tell you that life is too short to follow recipes to the letter. Instead, it’s about adding that extra dash of spice, that unexpected twist, and most importantly, having a bit of fun while doing it. Imagine a kitchen where the aroma of warm bread blends with the spices, creating a symphony of flavors that breathes life into every bite. This is not just a recipe, it’s a reminder that even when the world is at its most drab, there is always room for a little joy.

With each mix, knead, and baking session, you’re not only crafting a delicacy but also revolutionizing your own moment of calm. No more boring, mundane snacks: only bold, hearty buns that challenge the status quo. So, grab your ingredients, ignite your passion, and let the spirit of the hot cross bun fuel your creative fire.

Remember, perfection is overrated; it’s the imperfections that make something truly memorable. Now go forth, mix your ingredients with a vigor that only a true rebel can muster, and show the world that even the Grumpy Olive knows how to rise above the ordinary. Take this recipe as a symbol of rebellion, a triumph of creativity over convention, and a taste of life’s unexpected delights. While the world may offer you rules, remember that true art is born from the heart.

So that’s it, that’s the end of this recipe for the brioche hot cross buns

Toast them and smother them in salty butter – that’s the only way you should really eat them! If you enjoy the recipe for these brioche hot cross buns, then why not play around with different dried fruit, nuts and even chocolate or caramel? The world of brioche hot cross buns is your oyster!

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