Brioche Hot Cross Buns Recipe | The Style Aesthetic


Keyword Baking, Brioche, Easter, Hot Cross Buns, Sweet
Author Julie Cavanagh



  • 1 cup warm milk
  • 2 Edmonds instant dry yeast sachets 8 grams
  • 2 tablespoons sugar
  • 4 egg yolks
  • 2 eggs
  • 4 cups high grade flour
  • 2 teaspoons cinnamon
  • 2 teaspoons mix spice
  • 2 teaspoons Pepper & Me bakers blend ground
  • 150 grams butter softened
  • 2 cups raisins


  • cup flour + 1 tablespoon
  • cup water


  • ¼ cup sugar
  • 3 tablespoons water
  • Touch of vanilla paste


  1. Prepare the yeast mix by adding the sugar and yeast into the warm milk, stir and set aside to froth.

  2. While the yeast is frothing separate the 4 eggs and put aside.

  3. In a cake mixer bowl (or large bowl) add in the flour, cinnamon, mix spice and bakers blend mix to combine and create a large well in the centre of the dry ingredients.

  4. Mix the eggs and yolks together with a fork then gently stir them into the yeast mixture.
  5. Pour the wet ingredients into the well of the dry ingredients with the softened butter.

  6. Mix until it's all combined in the cake mixer with a dough hook, then turn up the speed to knead for 5-10 minutes (the dough should be stretchy and sticky). If you don't have a cake mixer you can mix this with a wooden spoon then knead the dough by hand.

  7. Then add in the raisins and mix through, cover with glad wrap and set aside to rise.

  8. Once the dough has doubled in size, dust the bench with flour and knead the raisins through the dough so they are more evenly spread throughout the dough.
  9. Then create into a longish even log shape about 30cm long, cut the dough into three even pieces then halve each piece again into 6 even pieces, then halve those 6 pieces again into 12 even balls.
  10. Spray a large rectangle dish with cooking spray and line baking paper across the dish with some over hanging outside of the dish to make it easy to lift out the buns.
  11. With both hands smooth the hot cross bun dough into a ball and tuck underneath, I find it cooks a smoother bun if the top is mainly dough with the raisins tucked in underneath.
  12. Place the buns into the large rectangle dish, cover with glad wrap and leave to proof (they should double in size again)
  13. While the buns are proofing, mix the crosses into a thick lump free paste by slowly adding the water to the flour whilst stirring.

  14. Once the paste is smooth pour it into a small snaplock bag or piping bag with a small round tip.

  15. Preheat the oven to 200 degrees.
  16. When the buns have risen remove the gladwrap, snip the corner of the snaplock bag a couple of mm to leave a small hole and slowly pipe on the crosses.
  17. Bake 15-20 minutes until golden if you are unsure they are cooked through, test with a skewer.

  18. While the buns are cooking add the glaze over ingredients to a small pot and gently simmer away until the sugar has dissolved.
  19. Remove the buns from the oven and brush (or pour) the glaze over the hot buns and leave to cool down a little.
  20. Serve with lashings of butter and these are also amazing toasted the next day!