Hot Cross Buns
Sweet Breads & Brioche
Spiced sweet buns studded with currants and topped with a flour-paste cross. A beloved Easter tradition.
Prep Time
25 min
Proof Time
1h 30m
Bake Time
20 min
Servings
10
Calories
230
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp instant yeast
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 tsp salt
- 1 large egg
Instructions
- 1
Mix
Combine flour, yeast, sugar, salt, warm milk, and egg.
- 2
Add Butter
Incorporate softened butter gradually until dough is smooth and elastic.
- 3
Rise
Cover and rise 60–90 minutes (or refrigerate overnight).
- 4
Shape
Shape as directed and place in a greased pan.
- 5
Second Rise
Cover and rise 30–45 minutes until puffy.
- 6
Bake
Brush with egg wash. Bake at 350°F (175°C) until deep golden brown.
Baker's Notes
“Cold dough is much easier to handle when making enriched breads. Refrigerate brioche and babka doughs for at least 2 hours before shaping.”
— Baker Thomas Moreau
Nutrition Facts
230
cal
8g
Protein
6g
Fat
35g
Carbs
4g
Fiber
267mg
Sodium
Tips & Tricks
- •Cold dough is much easier to handle — refrigerate enriched doughs before shaping.
- •Egg wash gives the best golden, glossy finish on enriched breads.
- •Rich breads make the best French toast and bread pudding.
Reviews (5)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
