Traditional Hot Cross Buns in Brioche style. These Brioche Hot Cross Buns are light, fluffy and absolutely delicious. Perfect for your Easter celebration!
Brioche Hot Cross Buns (Vegan)
- 2 cups all purpose flour
- 1 cup bread flour
- 1/4 cup sugar of choice
- 2 1/2 tsp active yeast
- 100g dairy free butter
- 1/4 cup condensed coconut milk
- 1 cup warm soy milk
- 100g sultanas (soaked in warm water for 2 mins and strain well) (soaked in warm water for 2 mins and strain well)
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/4 tsp salt
- *additional 1/4-1/3 cup all purpose flour for kneading
- 1/3 cup all purpose flour
- 3 tbsp water
- 1/4 tsp salt
Add warm milk and yeast in a measuring cup, let sit for 10 mins until bubbles to form in the cup. In a stand mixer, combine flour, sugar, cinnamon, nutmeg, salt in a bowl. Stir in yeast milk followed by condensed milk. Mix on low speed with the dough hook until a rough ball begins to form. Add butter, a few pieces at a time. Add the sultanas and mix until incorporated. Scrape down the bowl and dough hook, and remove the dough hook. Continue to knead on low speed for another 5 mins. On a floured surface, knead dough about 4-5 mins by hands.Place dough into a bowl. Cover with kitchen towel. Let it proof until it’s doubled in size (about 1 hour)
Turn the dough onto a clean work surface. Form the dough into a ball. Divide the dough into 9 equal pieces. Roll each piece of dough into balls. Gently place the dough in the prepared pan, body down. Repeat with the remaining dough. Let the dough rise until doubled in size, about 1 hour.
Combine the flour, water and salt by hand with a small whisk. Place in a piping bag and pipe a cross on each bun once proofed.
Preheat oven to 170c. Bake buns for 30 mins or until golden brown. Lightly brush the tops of the buns with melted butter. Allow buns to cool in the pan for 10 mins. Remove from pan and serve warm.