Hot Cross Brioche Scroll

BreakfastServes 12

Give your traditional Easter baking a delicious twist with this hot cross brioche scroll from Rosa Fothergill at Yorkshire Tea Time, a new North Yorkshire based business providing bespoke afternoon tea parties throughout Yorkshire.


500g strong bread flour

8g salt

25g sugar

1tsp mixed spice

1tsp cinnamon

1/2 tsp freshly grated nutmeg

12g dried yeast

50ml warm water

5 eggs (lightly beaten)

300g butter (room temperature)

100g sultanas

40g glacé cherries (quartered)

Zest of 1 orange and juice

2tbsp plain flour

2tbsp water

Apricot Jam to glaze


  1. Place the flour, salt, sugar, and spices in a bowl of an electric mixer with dough hook attachment and mix until evenly distributed.
  2. Soak the dried yeast in the warm water for 5 minutes until the yeast is fully rehydrated.
  3. Add the yeast and eggs into the flour and mix on a low speed for 2 minutes. Then add small chunks of butter in a little at a time whilst still mixing and continue mixing until all the butter is fully incorporated. At this stage the mix should be very wet, you don't need to add any extra flour.
  4. Place in bowl and cover with cling film leave to prove in a warm place for 1hour then place in the fridge and leave overnight.
  5. Meanwhile place the sultanas, cherries and orange zest in a bowl and bring the orange juice to the boil, pour over the fruit, cling film the bowl and leave to soak.
  6. Preheat the oven to 170C
  7. Now the dough should have doubled in size, place onto a floured surface and roll out into a rectangle roughly 30cm X 50cm.
  8. Strain any excess liquid from the fruit and then sprinkle evenly over your dough. Roll up like you would a Swiss roll and portion into 12 equal rounds, placing each on a baking tray so you can see the spiral. Leave to prove in a warm place for about 20-30 minutes or until they have doubled in size.
  9. Make a paste with the plain flour and water and once the slices have proved, use this to make the cross shape on the top either by spoon or piping bag.
  10. Cook for 20-25mins until golden brown and brush with apricot jam whilst still warm.