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A hot cross bunanza

By Heather 9 Mar 2016

To distract myself from all the delicious Easter chocolate around (not helped by the Wellington Chocolate Factory doing a craft beer egg this year as well as their iconic salted brittle caramel, and Bohemein introducing a new Sea Salt Cara-mallow egg!), I decided to have a nibble at the hot cross buns around the city. 

Bun header2

I also did a little reading and found a few humorous 'traditions'. The best being to hang a bun from a kitchen rafter on Good Friday and it staying fresh and mold-free all year (the Smithsonian mag). Okaaaaay, I'll get right on it. And that it'll prevent kitchen fires from breaking out and ensure all breads baked in the coming year will turn out perfect. That bit I could live with.

Here's a look at the ones I've managed to sample so far, and a few others at the bottom I know about:

Arobake

Arobake buns

These looked so inviting I bought a whole pack (available individually at their Aro Valley shop or in packs at Moore Wilson’s). Medium density, a little sweet, and very pleasant au naturel. Heating and buttering just added to their appeal.

Prefab

Prefab bun2

These beauties reminded me a bit of cake, and won the pretty award. Also medium density, cinnamonny, with only a little fruit, and a delicious sticky sweet glaze. They were further enhanced warmed and needed so adornment whatsoever. Available individually at the cafe.

Pandoro

Pandoro bun

This one was denser and larger, with a more traditional mix of small currents and larger raisins. It had good spicy backnotes, and was a treat toasted with local Fix and Fogg peanut butter (yes, you traditionalists can wash my mouth out with chocolate now). Also available in six packs.

Floriditas

Floraditas bun

These had lots of both brown and juicy gold raisins as well as currants, giving bursts of texture and sweetness. A medium density and size, these was tasty au naturel, buttered and toasted. Maybe my favourite all rounder. Available in six packs from Floriditas, and I would expect Loretta.

Zaida

Zaida buns

Again a slightly denser style, with plenty of fruit, this time including apricots. I enjoyed the finger licking glaze on top and the enhanced spiciness when warmed. NOTE – the Zaida café closes for good on 24 March, but the bakery continues for online ordering.

Thorndon New World

NW choc buns

Go straight to the chocolate ones. Soft and decadent with bursts of both fruit and chocolate, these were super dupa moreish once slightly warmed. No enhancements required. And a perfectly legitimate dessert.

Keep an eye out for:

  • Brezelmania buns available in six packs at Moore Wilson's.
  • Home Cafe's (Molesworth and Stout Streets) house-baked.
  • Bordeaux six packs available at their Thorndon Quay baker.
  • And a little birdie tells me Ti Kouka might try something like a hot cross loaf for a change of scenery this year. 

Let us know in the comments below if there are others we should be sharing the love about.

Happy Eastering!

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