They’re no slave to fashion or season, either. Even at Easter, when hot cross buns fill springtime column inches and bakery ...

Hot cross buns, hot cross buns, one-a-penny, two-a-penny, hot cross buns. Now we've given you that earworm, have a read on ...

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Hot cross buns and various breads are eaten on Good Friday and Easter eggs on Easter Sunday. Sean Armstrong and his Loaf Bakery are well known in Auckland. As a restaurateur, Sean became ...

Bakery smells are always fantastic and it was no exception for Keith Little who loved the aromas from Milburn's in Sea Road.

Mixed spice or ground allspice work well here too. Serve buns warm from the oven or if eating the next day, gently reheat. Serve with lashings of butter. If you are making and kneading by hand you ...

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Bake for 15-20 minutes, or until golden and crispy, turning half way. To assemble: Make two diagonal cuts in the hot cross bun ensuring you don’t cut all the way through. Transfer the cooled custard ...