Kirsten Tibballs Brioche Hot Cross Bun Recipe

The classic hot cross bun recipe reimagined through the eyes of  internationally acclaimed pastry chef & chocolatier, Kirsten Tibballs. 

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Makes: 20 | Prep Time: 90 minutes 

There are few more iconic Easter treats than the classic hot cross bun and this easter we’re doing it with a twist thanks to our good friend Kirsten Tibbals. So grab the kids and enjoy creating this tasty little treat that the whole family will love and spread a little joy this Easter. 

Enjoy this very special Brioche hot cross bun recipe and happy Easter from Stone Ambassador. 

Brioche Hot Cross Bun

Ingredients

500g     baker’s flour
45g       caster sugar
11g       salt
10g       instant dry yeast
300g     whole eggs
100g     water, room temperature
250g     unsalted butter, room temperature – best taken out of the fridge the night before
1g          powdered cinnamon
1g          powdered nutmeg
250g     sultanas

Method

  1. Place the flour, sugar, salt and yeast into the bowl of a stand mixer fitted with a dough hook and mix for approximately 1 minute.
  2. In a separate bowl break up the eggs with a whisk and add in the water, before adding this to the flour mix. Use a spatula to combine, ensuring there is no flour left at the bottom of the bowl.
  3. Place back onto the stand mixer fitted with a dough hook and mix at a medium speed while slowly adding in the butter. Continue mixing for approximately 30 minutes until all the dry ingredients are well incorporated.
  4. Do a window test to test the elasticity of the dough, keeping in mind that it is a wet mixture and this will be difficult. If needed, continue mixing for another 5 minutes.
  5. Soak the sultanas in a bowl of boiling water for approximately 30 seconds. Strain well and allow to cool before adding to the dough.
  6. Continue to combine in the stand mixer only until the sultanas have been incorporated so they don’t get broken up.
  7. Transfer the mixture to a lightly greased bowl and cover tightly with plastic wrap. Place into the fridge for 24 hours.
  8. Knock back the dough.
  9. Lightly spray your hands, the bench and scales with oil and roll the dough into 70g balls. Place onto a lined tray and refrigerate for 10 minutes.
  10. Remove from the fridge and again lightly spray the bench, your hands and the baking dish with oil.
  11. Roll each ball again and place them side by side in the baking dish, ensuring they’re not too cramped.
  12. Leave at room temperature for approximately 3.5-4 hours.

Cross

60g       plain flour
60g       water
2g          salt

Method

  1. Combine the flour, water and salt by hand with a small whisk.
  2. Place in a piping bag and pipe a cross on each bun once proofed.
  3. Place into a preheated oven at 165˚C for 20-25 minutes. 

Glaze

50g       water
70g       caster sugar
2g          powdered cinnamon

Method

  1. In a saucepan, boil the water, sugar and cinnamon until the sugar has dissolved.
  2. Brush on the surface of the buns as soon as they come out of the oven. Allow to cool.