Brioche-Style Hot Cross Bun
For the Buns:
1X 600g Lighthouse White Vienna Bread Mix sachet, portion out 500g (4 Cups) Lighthouse Bread mix or
500g (4 Cups) Lighthouse Bread & Pizza Plain Flour
1 X 7g Lighthouse Yeast + sachet
150ml (1/3 Cup + 2) Full fat milk, Warm
100g (1/3 Cup) Unsalted butter, melted
2 Large eggs, at room temperature
60g (3 Tbsp) Sugar
1 Tsp salt
Chocolate chip hot cross buns
100g Dark chocolate chips
Traditional hot cross buns
2 Tsp Ground cinnamon
2 Tsp All spice
For the Crosses:
66g (1/2 Cup) Plain flour (any kind of flour)
100ml (5 Tbsp) Water
For the Glaze:
¼ Cup Sugar
¼ Cup Water
Preparing Yeast Mixture
Place measured amount of milk into a microwave proof jug. Heat milk in the microwave for about 30-50 seconds or more, until lukewarm. Place the yeast and 2 Tbsp of sugar into the yeast mixture. Mix the mixture and leave it to stand for 10 minutes until it becomes foamy.
Brioche bun dough
Mix melted butter and eggs until well-combined in a small bowl.
Add either 500g of the bread mix or Lighthouse Bread & Pizza Plain flour, remaining 1 Tbsp of sugar, sultanas/currants, ground cinnamon, mixed spices and salt into a large mixing bowl.
Add the butter and yeast mixture into the mixing bowl. Mix with a fork until a dough has started to form.
Use a standing mixer fitted with a dough hook to mix until a smooth elastic dough form, approx. 8-10 minutes on Medium speed. Add extra flour if required- the dough when ready would be smooth and elastic.
Kneading by hand
Alternatively, place dough onto a well-floured surface and knead by hand for 10 minutes until the surface of the bread dough is smooth and elastic.
Leave the dough in the mixing bowl, cover with a clean damp tea towel or cling wrap and place it in a warm environment to rise until doubled in size. The duration of the first proof would take anywhere from 30 to 90 minutes, dependent on where the dough is placed.
Line a 31.5 X 23.5cm tray with baking paper with slight overhang.
Remove tea towel and punch down dough to deflate.
Add the chocolate chips additions, if desired, onto the bread dough.
On a floured surface, knead lightly and shape into a log. Cut the dough into desired pieces.
Large hot cross buns: ~190g each
Regular sized hot cross buns: ~120g each
Small (i.e retail size) hot cross buns: ~85g each
Take each piece, press down with palm and gather the dough into a ball like a moneybag- one side of the bun will form into a smooth round dome.
Place the balls on the tray and line them with sufficient amount of space between them.
Cover the tray with a clean damp tea towel and return tray to warm place. Leave dough to proof for about 30 – 40 minutes, until the dough has risen by about 75% of its size.
To know if the dough has been sufficiently proofed, when making an indent on the dough, the indentation bounces back halfway. However, if the bread dough is under-proved, the dough would bounce back without any indentation left.
Preheat the oven to 180⁰C (Fan forced) or 200⁰C (Conventional).
Making the crosses
Mix measured amounts of flour and water until a paste is formed. The paste should be smooth and of piping consistency.
Using a piping bag or a spoon, pipe crosses across each bun.
Place prepared tray of buns onto the oven. Bake for about 20 minutes (fan-forced) and 23 minutes (Conventional) or until surface is golden brown.
Preparing the glaze
To prepare the glaze, place measured amounts of sugar and water into a saucepan. Bring the sugar mixture into a boil, reduce to simmer for about 1-2 minutes, until sugar is fully dissolved.
Remove hot cross buns from the oven and leave to cool on a cooling rack.
Brush glaze mixture on the buns while warm. Allow to cool further before serving.
Tips on storing or making ahead:
Microwave the hot cross buns for approx. 15 seconds
Place the hot cross buns into a freezer bag and freeze. Leave the hot cross buns to defrost. To reheat the batches, place the defrosted hot cross buns onto a baking tray and cover them with foil. Reheat at 160⁰C Fan-forced or 180⁰C Conventional for about 8 minutes or slightly more.