Hot Cross Buns


Vie de France Traditional Brioche


Candied Fruit

Egg Wash

Apricot Glaze

White Icing

Nonstick Vegetable Spray

Half Size Sheet Pan



THAW: Place Brioche on a sheet pan lined with paper. Cover pan with plastic. 12 dough pieces yields 24 buns. Thaw brioche overnight under refrigeration or at room temperature for 1 hour. Dough is ready to shape when the internal temperature reaches 50-55°.

SHAPE: Cut each brioche in half. Reshape into a round ball and then flatten with palms of hands. Place approximately 2 oz total of raisins and candied fruit in the center of the flattened brioche. Bring the sides of the brioche up and around the filling and shape into a tight ball assuring there are no air pockets.

PAN: Line a half size sheet pan with parchment paper and spray the inner sides with nonstick spray. Place filled brioche seam-side-down on pan 4 rows of 6 leaving 1/2 inch between each brioche. Flatten dough gently with palms of hands.

PROOF: In a preheated proof box to 86° F and 83-86% humidity, proof buns for 1-1 1/2 hours. Proofing is complete when product doubles in size; in addition, each bun will be touching on all sides. EGG WASH: Mix 3 parts egg and 1 part water. Using a pastry brush, egg wash buns.

BAKE: Bake in preheated convection oven at 300° F for 15-18 minutes. Rotate pans halfway through bake time. Buns are finished when they reach a golden brown.

GARNISH: Brush with apricot glaze while they are still warm. Let cool and dry. Finish with white icing to make criss-cross on top.

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