Hot cross Brie toasties
Makes: 5 toasties
Prep time: 50 minsTotal time: 
Recipe photograph by Toby Scott
Hot cross Brie toasties
This spiced fruit loaf can be enjoyed on its own, but it’s simply sensational turned into pan-fried sandwiches, stuffed with oozy melting cheese and sticky onions
Makes: 5 toasties
Prep time: 50 minsTotal time: 
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Nutritional information (Toastie)
Calories
1027Kcal
Fat
55gr
Saturates
32gr
Carbs
102gr
Sugars
45gr
Fibre
8gr
Protein
26gr
Salt
1.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
For the loaf
- 55g butter
- 150ml whole milk
- 400g strong white bread flour, plus extra to dust
- 1 x 7g sachet fast-action dried yeast
- 1½ tsp ground mixed spice
- 1½ tsp ground cinnamon
- a good grating of nutmeg
- 2 tbsp caster sugar
- 1 tsp fine sea salt
- grated zest of 1 orange
- 1 medium egg, beaten
- 50g sultanas
- 50g currants
- 50g cut mixed peel
- 100g dried figs, diced
- flavourless oil, for greasing
For the caramelised red onions
- 1½ tbsp olive oil
- 3 large red onions, sliced
- 1 tbsp light brown sugar
- 4 sprigs of thyme, leaves picked
For each toastie
- 2 x 1cm thick slices hot cross bun loaf
- 20g softened butter
- 60g Brie*, sliced
Step by step
Get ahead
The baked loaf will keep for 2-3 days in an airtight container, or can be sliced and frozen.
- Start by making the loaf; gently melt the butter in a small saucepan then pour in the milk. Leave to cool until just warm to the touch.
- Meanwhile, sift the flour into a large bowl and stir in the yeast, spices, 2 tablespoons of caster sugar, the salt and orange zest.
- Make a well in the centre of the dry ingredients and pour in the milk mixture along with the beaten egg. Use a wooden spoon, then your hands, to bring it together as a soft but not sticky dough.
- Tip out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic (or knead for 5 minutes on a low speed in a mixer with a dough hook). Return the dough to a clean bowl, cover loosely with a damp clean tea towel or oiled clingfilm and leave in a warm place for about 1½ hours or until doubled in size.
- Tip the dough out onto the work surface and press to flatten. Add half the dried fruit and knead into the dough until evenly distributed. Repeat with the remaining fruit.
- Shape the dough into a round and put onto a lined oven tray. Cover and leave to rise for a further 45 minutes or until risen and pillowy when gently pressed. Preheat the oven to 200°C, fan 180°C, gas 6.
- Bake for 30-35 minutes until golden brown and the loaf makes a hollow sound when tapped on the bottom. Transfer to a wire rack to cool.
- For the caramelised onions, heat the oil in a large frying pan or saucepan. Add the onions with a pinch of salt and cook over a low heat for about 40 minutes, stirring occasionally. Stir in the brown sugar and thyme leaves and continue to cook for a further 5 minutes until sticky and caramelised.
- For each toastie, cut 2 x 1cm slices from the hot cross bun loaf and generously butter one side of each slice. Put the sliced Brie on the unbuttered side of one slice of bread and top with a spoonful of caramelised onions. Put the second slice of bread on top, buttered-side out. Fry in a hot non-stick pan for 1-2 minutes on each side, pressing down occasionally with a spatula, until golden brown and melting. Slice diagonally in half and enjoy. Repeat for the required number of toasties.
