Our Easter Special Hot Cross Bun will be back next Easter.

$2 each or $10 for a 6 pack

Cooking instructions

The afternoon/night before you’re wanting to bake your buns, place them on a baking tray, line with baking paper. Leave about a 1cm gap between the buns. Place a bag over the tray and put the tray in the fridge to defrost and slightly prove.

The morning of the bake, take the buns out of the fridge 1.5 hours before and, whilst still placed inside the bag, leave in a warm area until the bun is nearly doubled in size.

Once doubled in size, pre heat your fan forced oven to 220c. If you want to pipe a cross on your buns, now is the time. Mix 4-5 tablespoons of water and half a cup of plain flour together until combined. Place in a piping bag, and pipe crosses on top of the buns.

Once ready, place your tray in the oven, along with a small bowl of water (will generate steam but don’t worry if you forget) and turn your oven down to 200c. Leave the door closed for approximately 15 minutes before checking your pastry. Take them out when they’re nice and golden all over.