Apple Hot Cross Buns

Category: Brunch

brioches aux pommes

15 mins

25 à 35 mins



3 1/4 cups (800 mL) all-purpose flour (approx.).

1/4 cup (60 mL) granulated sugar

1 pkg (8 g) instant yeast (rapid-rise)

1 tsp (5 mL) ground cinnamon

1 tsp (5 mL) salt

1/4 tsp (1 mL) ground nutmeg

1/2 cup (125 mL) milk

1/3 cup (75 mL) Rougemont McIntosh Apple Juice

2 tbsp (30 mL) butter

1 egg, at room temperature

1/2 cup (125 mL) raisins

1 apple, peeled, cored and diced


2 tbsp (30 mL) corn syrup

2 tbsp (30 mL) Rougemont McIntosh Apple Juice, divided

1 cup (250 mL) icing sugar


  1. Whisk together 3 cups (750 mL) flour, sugar, instant yeast, cinnamon, salt and nutmeg.
  2. Heat milk, apple juice and butter in saucepan set over low heat until butter is melted. Let cool to about 120°F (49°C). Stir into flour mixture along with egg to form sticky dough.
  3. Turn out onto floured surface; knead in as much of the remaining flour as needed for about 10 minutes or until dough is smooth and elastic.
  4. Place in greased bowl; cover and let rise until doubled in bulk, about an hour. Punch down. Knead in raisins and apple. Let stand for 5 minutes.
  5. Preheat oven to 350°F (160°C). Divide dough into 12 pieces. Form each piece into ball, stretching and pinching underneath so ball is smooth on top.
  6. Place balls close together on parchment paper–lined baking sheet, so that they are barely touching. Cover and let rise for about 30 to 45 minutes or until doubled in bulk.
  7. Bake for 25 to 30 minutes or until golden and sound hollow when tapped on bottom.
  8. Glaze: Heat corn syrup and 1 tbsp (15 mL) apple juice in small saucepan set over low heat until runny. Brush over hot buns. Let cool completely.
  9. Mix icing sugar with remaining apple juice. Transfer to resealable bag. Snip off small corner. Pipe cross over top of each cooled bun. Let stand until set.