Brioche dough for hot cross buns from Bouchon Bakery (page 313) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

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

    I was a bit worried about the amount of mixing time that this dough calls for (over an hour in my mixer), but my mixer did great and the resulting bun had a lovely texture. I used King Arthur AP flower and SAF Gold yeast. I would definitely make this again!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.