Easter Hot Cross Brioche scroll recipe…….
You could of already guessed Im a MEGA brioche fan!
In my opinion the dough is always softer, fluffier and has more of a flavour depth!
So I thought for Easter why not create a Hot cross bun version and thats how I came up with Hot Cross Brioche Scrolls!
You can find my Cinnamon Brioche Scrolls recipe here which is a great base to make sweet or savoury Brioche.
These buttery Hot Cross Brioche Scrolls take Hot Cross Buns to another level!
If you’re craving something delicious this Easter weekend give these a go, you won’t regret it!
This is my take on Easter Hot Cross Buns, Hot Cross Brioche Scrolls Recipe………
Hot Cross Brioche Scrolls
Taking Hot Cross Buns to another level.
- 1/2 cup warm milk
- 1 8 gram Edmonds instant dry yeast sachet
- 1 tablespoon sugar
- 2 egg yolks
- 1 egg
- 2 cups high grade flour
- 75 g butter softened
- 1 1/2 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1/2 cup brown sugar
- ¼ cup sultanas
- ¼ cup dried cranberries
- 50 grams butter diced
- 1/2 cup icing sugar
- 1/2 tsp vanilla extract
- 20 grams butter softened
- 1 tbsp hot water
Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
Lightly whisk egg yolks and egg and stir into milk mixture.
Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the first lot of butter and mix well until mixture forms a dough.
Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough).
Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in bulk.
While the dough is rising, mix the spices, brown sugar and dried fruit into a bowl.
Preheat the oven to 180 C.
Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle the dough with combined spices, brown sugar fruit mixture. Scatter the diced butter evenly over the spice mix.
Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up onto a baking tray or 23cm round springform cake tin lined with baking paper and sprayed with cooking spray.
Bake for 15 – 20 minutes until golden.
Soften the butter and add in the icing sugar and vanilla extract, stir until mixed together into a paste form
Slowly stir in the milk, once combined pour over the brioche.