There's something really special about a hot cross bun, or at least there should be. Because of that we only make this on the run up to Easter each year and it always feels exciting when we make the first batch.

A slow fermented sponge is made using our sourdough starter and fermented for 12hrs for a better tasting, easier to digest bread, just as it was done in the rural bakehouses of the Victorian era.

Then the next day we set to work and turn it into an enriched dough with eggs, milk, spice and butter before allowing it to bulk prove slowly. The fruit is added and it's knocked back, portioned and shaped, all by hand, before a final prove. Once proved each bun is adorned with it's very own cross ready for the oven.

The final flourish once they've been baked is a lightly spiced bun wash of sugar syrup to give a glorious shiny finish. All that's left to do is for you to lightly toast and spread with some delicious butter oh and of course get a pot of tea on.

Pack of 4 buns, minimum net weight 200gm.

ALLERGENS: GLUTEN, SULPHITES, MILK, EGGS, SOYA

ORIGIN: British 🇬🇧

Suitable for vegetarians 🌱

Suitable for home freezing on day of delivery ❄️

Ing: Wheat flour[wheat flour, calcium carbonate, iron, niacin, thiamin], Sourdough Starter24%(Wheat Flour(Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water), Milk, Mixed Fruit[Sultanas, Currants, Orange peel, glucose-fructose syrup, Lemon peel, sugar, Potassium Sorbate, Sulphur Dioxide, Citric Acid, Vegetable oil], Butter, Eggs, Yeast, Crumb Softner(Soya, Wheat), Spices(Cinnamon, Allspice), Crossing Paste(Water, Wheat Flour, Glycerine, Rapeseed Oil). Salt.