Traditional Hot Cross Buns for Easter in the style of Brioche!
Easter is less than a week away, and my Easter baking has started in earnest with batches of cakes, bread and Hot Cross Buns being made almost daily, some to freeze for next weekend, and the rest to scoff now! Last year, I shared my own (family) recipe for Hot Cross Buns, Baking for Easter: The History of Hot Cross Buns ~ Traditional Hot Cross Buns Recipe ~ and it has proved to be a VERY popular recipe and post, with people all over the world contacting me to say they have made the buns, and how lovely they are……..it’s always nice when that happens, and it is a tangible reminder that many of my readers actually DO make the recipes I post on Lavender and Lovage, which is brilliant, and makes it all worth while. Along with my recipe, which I will share again today, I also shared the history of hot cross buns, which has also proved popular with readers, so, do pop over there if you are interested in the history and folk-lore that surrounds these little spiced and fruited buns.
This year I have decided to go a little “off piste” with my buns, in a manner of speaking! I will be using my old family recipe, as it really is a winner, but, I will be baking these buns in a muffin tray this year, (as you can see from my photos) in the manner of a French Brioche. I decided that we are going to go dainty for Easter tea, with smaller buns that are also a pretty shape; I was going to bake them in some traditional brioche moulds, but as they are vintage moulds, they are considerably smaller than the modern-day silicone moulds, and greed overtook “dainty” on that score! Plus, using a large muffin tray is easier than individual moulds. However, I was DELIGHTED how well these buns baked, and they were just as delicious as my usual “trencherman” buns.
All you have to do if you want to make these in a muffin tray, is to follow the recipe (below) exactly, until step 5, when you will shape them as instructed, but place them in a muffin tray instead of on a greased baking sheet. Prove them a second time as in step seven and then bake as normal in step 10, but for slightly less time – I found that they were baked to perfection in 15 minutes, but ovens DO vary. Pipe the crosses on as you would normally, and also make sure you add the sugar glaze when they come out of the oven. If you follow the instructions carefully, you will be rewarded with a dozen delicious hot cross buns, in the style of a brioche, or perhaps I should call them “Hot Cross Buffins”!
These freeze beautifully and you can still toast them the next day too – just cut them into three across the middle for hot toasted buns, and spread liberally with butter! If you don’t fancy slicing them to toast, then just pop them in a warm oven for about five to ten minutes, then split them and butter as before, with a generous hand. They work very well when baked this way, as the brioche dough it very similar to hot cross bun dough – they are both butter and egg enriched, but hot cross buns have spices and fruit added of course.
As these have been baked in the style of a French Brioche, sort of, I am entering them into this month’s Tea Time Treats, where the theme is French Tarts, Cakes, Bakes and Pastries – it maybe a LITTLE bit of a cheat, but it’s my challenge so I’ll cheat if I want too!! I am STILL hoping to bake something a little more French, but as the month gallops away, I am hedging my bets!
I hope you enjoy these Hot Cross Buns if you make them and please do let me know, as it’s always lovely to hear that one my recipes has gone global! It’s Palm Sunday tomorrow, and then the countdown to Easter week…….I hope you have lovely Sunday, and see you soon with some more seasonal treats. Karen
I am also entering this recipe into:
Jen’s Classic French, where the theme is Brioche this month
Bake Your Own Bread, hosted by Roxanas Home Baking
And Yeast Spotting