Traditionally eaten two days before Easter on Good Friday, the hot cross bun has its roots in the United Kingdom and Ireland. Superstition says if you share a hot cross bun with another person, friendship and goodwill are ensured for the following year.
But all that aside, the sweet buns are delicious and a treat to look forward to come spring.
We visited Thomas Keller's Bouchon Bakery where pastry chef and Director of Bouchon Bakery Alessandra Altieri showed us how to make them at home!
The recipe is adapted from the cookbook "Bouchon Bakery" by Thomas Keller and Sebastien Rouxel.
Brioche dough ingredients
Mix flour and yeast
Making the brioche
Time for fruit
Work the dough
And work it some more
Divide it into 12 equal portions
Press and fold
Form a ball