Once you take this class Hot Cross Buns will not be a dessert you can only enjoy during the Easter Season. The history of these buns is clouded with stories of its origin and meaning including why the particular spices are used to make them. In this class, we will first make rich Brioche Style dough on day 1 and then let that ferment overnight. On day 2, we will shape and then bake the buns. After they have cooled, we will glaze them with the traditional cross on top and then they are ready for serving.
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Earlier Event: March 10
Friday Night Baking Series - Tiramisu with Bill the Baker
Later Event: March 15
Internet Baking Series - Day 2 of Hot Cross Buns