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.

In the mixer bowl with the hook, mix together the flour, yeast and sugar for about 30 seconds.

Add the eggs, milk, orange blossom water (or vanilla) and raisins or currants, then let the mixer knead for 5 minutes.

Leave the dough in the mixer bowl or transfer to a larger bowl and cover to preserve moisture (you can use a damp cloth), and let it rise for about 90 minutes at room temperature.

Then wrap it and put in the fridge overnight or for at least 6 to 8 hours.

The next day, take the dough out of the fridge, and form the buns that you place on a tray lined with parchment paper or in moulds.

Let rise at room temperature for 1 hour.

Brush with eggwash (one egg + 2 tbsp water) and bake for 12-15 minutes at 180°C / 360°F (when it's ready you the buns will have a nice golden color and you will smell the scent coming out of the oven, to double-check you can insert a knife at the center of the bun and if it comes out dry, it's ready.)

Let cool down and serve with butter or jam.