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Hot Cross Buns
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Hot Cross Buns

Sweet brioche dough buns with mincemeat topped with a signature cross on top. These buns are typically made for Easter but can be enjoyed year round.
Course Dessert, Snack
Cuisine British
Keyword bread, Yeasted
Prep Time 45 minutes
Cook Time 15 minutes
Proofing Time 3 hours 30 minutes
Servings 13 Buns

Equipment

  • Stand Mixer
  • Baking Tray

Ingredients

Dough Ingredients

  • 500 grams bread flour
  • 50 grams brown sugar
  • 7 grams salt
  • 9 grams dry yeast
  • 300 grams milk
  • 2 large eggs one for the dough, one for the egg wash
  • 50 grams butter, softened
  • 300 grams mincemeat

Cross Ingredients

  • 100 grams AP flour
  • 40 grams powdered sugar
  • 50 grams milk

Sugar glaze

  • 100 grams sugar
  • 75 grams water

Instructions

  • Combine the flour, salt, sugar, and yeast in the bowl of your stand mixer.
  • Warm the milk slightly and add to the flour mixture. Add the egg as well and mix on low speed using the dough hook attachment.
  • Mix for around 8 minutes. Use a spatula to scrape down the sides of the bowl and ensure there aren't any pockets of flour on the bottom of the bowl
  • Once the dough begins to pull away from the sides of the bowl, increase the mixer to medium speed and add the butter a tablespoon at a time, letting each piece of butter fully incorporate before adding the next. Continue to knead the dough until it reaches the windowpane stage.
  • Add in the mincemeat and mix until well distributed in the dough.
  • Transfer the dough to an oiled bowl, cover with cling film and leave to proof in a warm area until doubled in size, around 2 hours.
  • Once the dough has risen, transfer to a clean, lightly floured work surface and knock the dough back.
  • Divide the dough into 13 equal pieces and roll each piece into a round and place on a lined baking tray to proof until doubled in size, roughly 90 minutes.
  • Preheat your oven to 375 degrees Fahrenheit. Whisk the remaining egg and brush the tops of the buns with the egg wash.
  • Combine the flour, powdered sugar and milk in a small bowl and whisk until smooth. The paste should be pipeable so add a bit more milk if the mixture is too stiff.
  • Transfer the paste to a piping bag and pipe a cross on top of each bun.
  • Bake for 15 minutes or until golden brown.
  • While the buns are baking, add the sugar and water to a sauce pan and heat, stirring constantly until the sugar is dissolved and the mixture beings to thicken up a bit.
  • Remove the buns from the oven once done and brush the tops with the sugar glaze and then transfer to a wire rack to cool.