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. These classic buns are packed with currants and sultanas that have been soaked in earl grey tea, alongside traditional spices of cinnamon, ginger and all spice, and an added punch of black pepper, coriander and cardamom. Citrus peel, fresh lemon zest and a hint of tonka bean also bring these buns to a whole new level. Once baked, they are paint over a sticky syrup of lemon, orange and cinnamon to produce the best hot cross buns in town.
These Hot Cross Buns are best eaten toasted with a slab of butter and a good pinch of sea salt.