Pecan, Dulcey Chocolate & Caramel Hot Cross Buns



After years of trialling and testing traditional hot cross bun recipes, Executive Pastry Chef Callum Liddicoat combined a brioche with a soft milk roll, to create his version of the best hot cross bun. This year’s speciality hot cross bun is jammed packed with roasted cinnamon pecans and Valrhona dulcey chocolate (a velvety blonde chocolate with notes of buttery toast, biscuit flavours and a pinch of salt). These hot cross buns are then brushed in a sticky caramel sauce straight out of the oven.

These Hot Cross Buns are best eaten toasted with a slab of butter and a good pinch of sea salt.