Recipe: Brioche hot cross buns

Get everyone's favourites on the table with our laid-back Easter brunch, featuring a new take on an old classic: brioche hot cross bunsBrioche hot cross buns | The Simple Things Not quite breakfast, not quite lunch, but elegantly supplanting both at once, brunch is about as efficient and fun as domestic catering gets.

Easter brunch is unbeatably relaxed and satisfying, but the best thing? It practically forces you to wake up late and do it in your PJs.

The brunch menu featured in the April issue of The Simple Things:

Spinach & bacon baked eggs

Smoked salmon caesar salad on toast

Hash browns

Custard tartlets

Brioche hot cross buns

Green smoothie


Brioche hot cross buns - makes 12


375g plain flour 3 eggs 100g unsalted butter, melted 45g sugar 1 pinch salt 100ml milk, lukewarm 45g sultanas 1 tsp grated nutmeg 1 tsp grated cinnamon 1 packet (7g) dry yeast

For the glaze:

1 egg yolk 1 tbsp milk

For the icing:

100g icing sugar 1 tbsp water


1. In a large bowl mix together flour, salt, sugar and spices. Sprinkle yeast over milk and allow it to prove for 5-10 minutes. Pour milk, yeast, melted butter and eggs into flour and stir well.

2. Transfer the dough onto a work surface and knead for 10 minutes. Place the dough in a lightly greased bowl and cover with cling film for an hour or until it doubles in size. Pinch back the dough on a work surface and lightly knead for a minute. Add the sultanas.

3. Divide the dough into 12 equal parts. Place balls of dough 1cm apart from each other on a baking tray lined with baking paper and let them prove for 30 minutes. Preheat oven to 190C (170C fan), 375F, gas 5. Just before baking, brush buns with egg yolk and milk mixture.

4. Bake for 15-20 minutes or until nicely golden. Remove from oven and let them cool completely on a wire rack.

5. Prepare icing by mixing sugar with water. The icing should have the consistency of a smooth paste. Spoon it into a piping bag or use a ziplock bag with a small hole cut in a corner. Pipe and draw a cross on top of each cooled bun. Allow icing to set before serving.

Turn to page 28 for the rest of the recipes.

Buy The Simple Things now, or have a look through the digital sampler for a taste of the April issue



Inside The Simple Things Issue 7: the Collector

On Facebook and Twitter you've all been telling us how much you enjoy the collector feature inside The Simple Things. We do too. In seven Issues we've looked at all sorts of weird and wonderful collections from radios to valentines cards, and each one has been unique with a special story to tell. This month we take a look inside Michael Tyler's Cuban political poster collection, a series of stunning and powerful images in which artistic freedom meets the struggle for freedom.

1: 'Day of the Heroic Guerrilla', Helena Serrano, 1968 2: 'Day of World Solidarity with Laos', Andres Hernandez, 1972 3: 'Radiant Che', Alfredo Rostgaard, 1969

4: 'America Latina: Week of Solidarity with Latin America', Antonio Perez (Niko), 1968, 5: 'Day of Solidarity with the People of Venezuela', Faustino Perez, 1969 6: 'International Campaign of Solidarity with the People of Korea', Gladys Acosta, 1969.

To read more about Michael Tyler's Cuban poster collection download Issue 7 now or order a copy online.

Issue 7 (March 2013) is currently available in UK shops, subscribe here.




Things to wake up and want: the Valentines edition

This 14th February treat your Valentine to something extra special whether it be homemade chocolates or a simply stunning scent...

Light bulb vase by London Garden Trading (available on Not on the Highstreet)

Mini heart-shaped bowls by Golemdesigns

Rose 31 by Liberty London

Follow your heart coin

Big Love Valentine timbergram Anthropologie

Hazelnut macarons and chocolate truffles: both recipes are found in The Simple Things issue 3 available here.


Friday night dinner for two (behind the scenes)

As it's a Friday and only 7 more days until Valentines,  we thought we'd share a few more captured moments from our dinner for two special (p104 - p111) in this month's The Simple Things.

Duck with spinach and pomegranate recipe found in this month's magazine.


Aubergine with pistachio

& sesame seed crumbs


Duck with spinach

& pomegrante


Poached pear with

gingerbread biscuits

Have you tried any of these delicious recipes? Leave a comment below or hop on Facebook and share your perfect romantic meal menu with us.

Happy Friday all!