Sweet Infinity's Hot Cross Buns pastry chef, Leanne Beck, shows us what goes into making a delicious hot cross bun.
Learn about what goes into making a delicious hot cross bun and the different ways you can serve them to family and friends this Easter, from Sweet Infinity's Hot Cross Bun's pastry chef, Leanne Beck.
What makes the perfect hot cross bun?
“Lots of love, we soak the currants in a light sugar syrup before adding them to the dough. We also use butter in our dough, not vegetable oil.”
What ‘s your number one tip for making hot cross buns?
“When making the dough use a good quality baker flour so that the hot cross buns are able to be light and fluffy.”
What can you do with leftover hot cross buns?
“You can turn old hot cross buns into a bread and butter pudding, by slicing the buns than soaking them in butter. Layer your dish and pour the egg mixture over the soaked hot cross buns, bake and serve with ice cream.”
How do you spend Easter?
“Good Friday is a rather large seafood feast at my parent’s house with much deserved time off and Easter Sunday is massive Easter egg hunt with the family.”
What do you like to cook at Easter for your family?
“Easter Sunday lunch consists of oven roast seasonal vegetables with a suckling pig, which there is always a flight for the salty crackling!”
What is your best Easter entertaining tip?
“For real foodies, plan a menu with matching wines! Then have a score card for each guest and place all the wines on the table. When you are serving each course the guest has to match the correct wine. At the end of the meal the guest with the most correct answer wins the large prize, I usually make the loser wash up!”
How many hot cross buns do you sell at Easter?
“Over 10,000 hot cross buns are going to be hand rolled in the week leading up to Easter.”
What hot cross bun varieties do you offer?
“We make a delicious currant hot cross bun with a rum and honey glaze.”
To order Sweet Infinity Hot Cross Buns visit their Strand Arcade or Woolloomooloo Wharf luxury patisseries or contact (02) 9331 2448.