Brioche Hot Cross Buns

May 9, 2010 / By Foodland
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Brioche Hot Cross Buns

A delightful Easter classic.
Course Breakfast, Side Dish
Servings 30 Servings

Ingredients  

  • Dough
  • 6 cups bread flour
  • 0.5 cup Granulated Sugar
  • 2 tablespoons instant yeast
  • 1 1/2 cups whole milk
  • Remaining Ingredients
  • 6 cups bread flour
  • 1 cup whole eggs
  • 1 tablespoon Salt
  • 2 butter, blocks
  • 0.5 cup water
  • 1 cup dried cranberries
  • 1 cup candied orange
  • 1 cup golden raisin
  • 1 marmalade

Instructions 

Dough
  1. Combine the ingredients into a mixing bowl with a dough hook attachment.
  2. Mix on 1st speed for 3 minutes.
  3. Mix on 2nd speed for 4 minutes and set the dough aside covered with plastic wrap for 1 hour.
  4. Spray the dough with spray grease to prevent the plastic wrap from sticking to the dough.
Remaining Ingredients*
  1. Add the ingredients to the mixing bowl with the dough, except for the marmalade.
  2. Mix on 1st speed for 3 minutes.
  3. Mix on 2nd speed for 3 minutes.
  4. Mix on 3rd speed for 3 minutes or until the dough is fully developed.
  5. Dived the dough into 2.5 ounces and round them into balls.
  6. Place the dough balls into a greased baking dish.
  7. Set aside for 15-20 minutes in a warm area to proof.
  8. The dough should triple in volume.
  9. Before baking, pipe the desired marmalade over the top of each roll to form a plus sign.
  10. After the dough has proofed,spray with an egg wash or evaporated milk and bake in a hot oven at 350° for about 10-15 minutes or until golden brown in color and completely cooked.
  11. Remove from the oven and let cool for about 10 minutes before eating.
  12. If you do not want to bake all the rolls, you can freeze the dough tightly covered for up to 2 weeks.
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