Making hot cross buns from scratch can be tricky if you don't have experience with yeasted dough, says Auckland baker Isabel Pasch, but who doesn't love homemade?
She shares with us the hot cross bun recipe from the bakery she founded - Bread & Butter.
Isabel's hot cross buns Photo: supplied
- Recipe: Hot Cross Buns
The bakers at Bread & Butter are totally over making hot cross buns at this stage, Pasch tells Jesse Mulligan. The Thursday before Easter they made about 4,000 of them.
Theirs are made with mostly organic ingredients, including organic dried fruit which she says is better for the stomach than regular dried fruit (which is sulphurised to keep the colour bright).
A long, slow fermentation process gives Bread & Butter hot cross buns good texture, flavour and digestibility, she says.
"To me, [the ideal hot cross bun] should be soft and pillowy, it should be not dry… but not too heavy. And it should have a nice spice-fruit blend."
And always toasted, with butter.
"It brings out the spiciness, right, it brings those flavours alive."
