Hot cross buns
Hot Cross buns are tradtionally eaten around Easter which is why we are not making them at the moment. They are made with a soft brioche dough and spiced with mince meat – not necessarily left over from Christmas but made fresh occassionally. These buns contain butter, milk and eggs and are a wonderful treat. The Austrian breakfast plait uses the same dough and mince meat and is available all year round. the cinnamons swirl uses the same Brioche but avoids the fruit.
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