Phillippa’s bakery founder explains what makes a perfect hot cross bun
Ever wondered what the trick is to making the perfect hot cross bun? A Melbourne baker who will sell more than 120,000 of the tasty treats this Easter has shared her secrets — and why she thinks non-traditional varieties need a different name.
Inner East
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If there’s one thing that many people associate with Easter, it is hot cross buns.
The wafting smell of a freshly toasted bun with butter slathered over it is enough to set the mouth watering.
Phillippa’s bakery founder Phillippa Grogan said the Easter period was always associated with lots of hot cross buns when she was younger and that was how she wanted to recreate them.
“I like the texture to be moist but have a nice chew to it, a nice creamy flavour with the freshly ground spices — in balance, not bitter or overpowering — the fruit to be juicy and plump but flavoursome, not just sweet or cheap fruit,” she said.
“It is a battle of the quality components coming together to create a product that stands out in texture and flavour.”
She also likes the buns “to be a nice, round” shape, not the commercial-style cramming as many in the oven as possible.
In terms of eating them, she much prefers them toasted.
“The toasting brings out the flavours of the spices in the fruit and the citrus, adds an extra beautiful wafting scent to when toasting,” Ms Grogan said.
“Cold butter because in contrast with hot buns it works really well. I don’t like them when they’re burned.”
And as for the other variety of buns, with chocolate or without fruit?
“I think good on creative bakers, bringing out new ideas. Some people don’t like fruit or citrus,” she said.
“But I have very strong views about what they should be called though — they are not hot cross buns.
“Call them Easter buns, otherwise it’s quite confusing for people who have heard about hot cross buns and then have another variety and think ‘so what’.”
Ms Grogan expects her bakeries to produce more than 120,000 hot cross buns during the Easter period and said she was “thrilled” so many people valued them enough to spend as much money on one bun as they would for a whole packet in the supermarket.
“That encourages me … that people like quality,” she said.
“It’s saying we appreciate how much effort goes into the food, into sourcing good ingredients, sourcing for flavour not just price and making sure all the components work together, so I’m thrilled.”
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Phillippa’s Easter treats are available instore at Armadale, Brighton, East Hawthorn and Richmond, online at phillippas.com.au and select farmers markets, grocers and stores nationally. Details: phillippas.com.au