Hot cross buns from Bouchon Bakery (page 192) by Thomas Keller and Sebastien Rouxel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

KissTheCook on April 07, 2026

I don't find 30 min. kneading with mixer necessary. This brioche is no better than my standard egg bread recipe which has minimal kneading and overnight refrigeration. I also think the "new" butter (palm oil-diet cows and possibly other alterations) does not assimilate well with the dough like it used to. I will try minced candied ginger along with currants and cranberries next time. To my mind, traditional citron (not called for here) is really the essence of hot cross buns, but I can't find any without preservatives. A quintessential Easter treat!
dbuhler on January 27, 2024

This was my first hot cross bun so I don't have anything to compare it to, but I did really like it. I loved the cranberries and currants, but I wasn't wild about the icing... I'm just not a fan of powdered sugar glazes and icings. I know that the egg wash creates a beautiful sheen on the baked buns, but I don't like the flavor, so I will use a different glaze next time. I would definitely make these again!
pennyvr on April 12, 2020

Delicious! The process takes time but the results are fantastic. The best I've ever made.
anya_sf on March 12, 2018

The best hot cross buns I have ever eaten.