Minimum rest time before baking: 6-8 hours
This is a French variation on an Easter classic: the hot cross bun. The recipe for the dough is the recipe of traditional buttery French brioche. It is a yeast bread and the dough needs time to rise and rest, please plan ahead before you make this recipe. It is best if you start the day before and leave it overnight in the fridge before baking.
We recommend using a stand mixer with the hook attachment to knead the dough.
To keep your buns, freezing is the best way to keep them fresh. You can then let them thaw at room temperature and toast them before serving.
For this recipe you need soft chunks butter. You can leave it on the counter for an hour to come to room temperature or use a microwave but be careful, you want your butter to be soft not melted.