{"id":1505,"date":"2013-03-27T18:13:43","date_gmt":"2013-03-27T18:13:43","guid":{"rendered":"http:\/\/suppersfromscratch.wordpress.com\/?p=1291"},"modified":"2013-06-12T10:22:57","modified_gmt":"2013-06-12T10:22:57","slug":"the-easter-countdown-hot-cross-brioche-buns","status":"publish","type":"post","link":"https:\/\/www.suppersfromscratch.com\/?p=1505","title":{"rendered":"The Easter Countdown \u2013 Hot Cross Brioche Buns"},"content":{"rendered":"

\"Hot<\/a><\/span><\/p>\n

Wowee isn’t this fun! A slice of Easter everyday is making me feel like I am on holiday again, and I’m not even going to mention the weather because I don’t care anymore (oops… well it doesn’t count if you’re saying your not going to say anything \u2013 you know what I mean).<\/span><\/p>\n

<\/p>\n

After tackling chocolate and cake I felt it was high time to pay a visit to one of my best friends of the season \u2013 the Hot Cross Bun. I literally can’t live without these bountiful fruit based beauties,\u00a0so much so that in my proper year From Scratch \u2013 you know the one, the one when I actually made everything I ate from scratch \u2026 remember now? Excellent, well that year I made them because I needed them. Beyond anything else I craved Hot Cross Buns. Hopefully you understand why they had to make there way into my countdown.<\/span><\/p>\n

Good, I’m glad were on the same page.<\/span><\/p>\n

You can get my classic Hot Cross Buns here<\/a><\/span><\/p>\n

\"HCBB2\"<\/a><\/span><\/p>\n

SO after all of that ramble I decided I didn’t want to just revisit Hot Cross Buns and make them again but just take better photos I wanted to do something a bit different. I toyed with Hot Cross Biscuits, Hot Cross Foccacia and Hot Cross Brioche. All originally chosen as I thought they would be cheats versions of Hot Cross Buns e.g. getting that delicious flavour without spending hours waiting for things to rise. After much mental deliberation I decide on the Brioche. Since then I have seen a lovely looking Hot Cross Biscuits recipe here<\/a>. And have thought about how cool a Hot Cross Foccacia would be \u2013 If you have made this\/ do make this, let me know how it goes.<\/span><\/p>\n

But I decided on Brioche.<\/span><\/p>\n

Not sure if this was the best decision in hindsight – flavour wise it was spot on, time wise not so much. You know all those hours I didn’t want to spend waiting for things to rise. It turns out Brioche, like the Hot Cross Bun, is a patient food. I kinda knew this but conveniently forgot, so when I woke up this morning thinking I would pop my brioche in the oven and 30mins later have breakfast, I was very wrong. Instead I had to leave it for a hour and \u00bd to rise and then bake it. Which meant annoyingly instead of sitting down and savoring warm brioche goodness I had to rush out of the house with a burnt tongue. Nonetheless don’t let this put you off. Hot Cross Brioche Buns are yummy!<\/span><\/p>\n

Have I won you over? Ignore all my moaning, set a few hours aside and make these bad boys. And if you make too many and don’t get through them all…Hello Hot Cross Brioche Bread and Butter Pudding! Yes indeed, I went there!<\/span><\/p>\n

Enough rambling more recipes… so without further ado<\/span><\/p>\n

Hot Cross Brioche Buns\u00a0\"HCbb4\"<\/a><\/strong><\/span><\/p>\n

Ingredients<\/em><\/span><\/p>\n

250g strong white bread flour<\/span><\/p>\n

1tsp mixed spice<\/span><\/p>\n

1 tsp fast action yeast<\/span><\/p>\n

1\/2tsp salt<\/span><\/p>\n

35ml warm milk<\/span><\/p>\n

3 eggs beaten<\/span><\/p>\n

175g butter ( leave it out for a while so it is room temperature)<\/span><\/p>\n

20g sugar<\/span><\/p>\n

50g raisins<\/span><\/p>\n

Method<\/em><\/span><\/p>\n

    \n
  1. Place flour, mixed spice, yeast and salt in a bowl ( be careful not mix the salt and the yeast as the salt will kill your yeast)<\/span><\/li>\n
  2. Mix in the milk and eggs, either knead together by hand or mix in processor with dough blade<\/span><\/li>\n
  3. Continue to knead until you have a smooth elastic dough ( about 15mins)<\/span><\/li>\n
  4. In another bowl mix the butter and sugar together in bowl, then add to the to your dough a spoonful at a time. Kneed the butter in until you have a smooth shiny dough ( this is much easier in a food processor – as it can get fairly gooey!)<\/span><\/li>\n
  5. Once all the butter is combined and you have a smooth and shiny dough place in a bowl and cover with a tea towel and leave in a warm place to rise for two hours<\/span><\/li>\n
  6. Knock back and knead your raisins into your dough. Place back in the bowl, cover with cling film and leave in the fridge for at least six hours ( I left mine over night)<\/span><\/li>\n
  7. Go to sleep ( you don’t have to, but its a good way to spend your ‘rising’ time)<\/span><\/li>\n
  8. Get back up ( hurray you are awake)<\/span><\/li>\n
  9. Shape your dough into buns and place side by side on a baking sheet<\/span><\/li>\n
  10. To create your cross mix 3tbsp of plain flour with 3tbsp of water, this should create a paste, and then spoon a cross onto your buns<\/span><\/li>\n
  11. Leave to rise for another hour to double in size<\/span><\/li>\n
  12. Preheat the oven to 200c<\/span><\/li>\n
  13. Once your buns have doubled in size place in the oven and bake for 10 mins, turn the oven down to 180C and bake for a further 10 mins<\/span><\/li>\n
  14. Once bake remove from the oven and leave to cool for as long as you can resist<\/span><\/li>\n<\/ol>\n

    You see what I mean now, it’s a slow process, but I promise you well worth the time.<\/span><\/p>\n

    \"HCBB3\"<\/a><\/span><\/p>\n

    I hope you are enjoying the Easter countdown as much as me – let me know what you think and what your favourite post has been so far.<\/span><\/p>\n

    I would love to know what you are all planning to make this Easter and leave a comment and let me know what you will be treating yourself to.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Wowee isn’t this fun! A slice of Easter everyday is making me feel like I am on holiday again, and I’m not even going to mention the weather because I don’t care anymore (oops… well it doesn’t count if you’re … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[138],"tags":[],"_links":{"self":[{"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=\/wp\/v2\/posts\/1505"}],"collection":[{"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1505"}],"version-history":[{"count":5,"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=\/wp\/v2\/posts\/1505\/revisions"}],"predecessor-version":[{"id":1775,"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=\/wp\/v2\/posts\/1505\/revisions\/1775"}],"wp:attachment":[{"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.suppersfromscratch.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}