It's the question that has divided family and friends... what's the perfect bun-to-butter ratio? With Easter here, some top-notch hot cross buns freshly toasted, and some of that famously good Westgold butter ready to spread, we turned to the experts for their advice and insight into this iconic treat.
Yael Shochat, Ima Cuisine
She's the woman behind some of the most famous hot cross buns in Tāmaki Makaurau. Restaurateur and author Yael Shochat began making buns in 2004 for her first eatery City Lunch Box, before opening the iconic Ima in 2005 and adding hot cross buns to the seasonal offering there — which soon become an obsession for Aucklanders. "It's been a long and sometimes very hard journey," she admits. "But making products that people fall
in love with makes it all worthwhile and joyful." When enjoying them herself, Yael likes tucking into a toasted, buttered bun on the weekend, alongside her family and some good coffee.
Your hot cross buns are famous! What does this success mean to you?
It's been absolutely amazing. Through the buns, I've managed to reach so many people. It has given the restaurant exposure to a wide audience, and it's so wonderful to see how much they are enjoyed by so many.
What is it about hot cross buns that makes them so significant or special?
The buns are really balanced which is something really important to me with all the food we make—the balance of spice, fruit, sweetness from honey (and of course the vanilla custard) and the richness that the butter brings. I didn't grow up eating them in Israel but I was introduced to them when I was studying in the UK.
What's unique or distinctive about Ima hot cross buns?
Always with everything we make it's the quality of the ingredients and balance of flavours.
Why is high-quality butter so important to making an exceptional hot cross bun?
Butter gives the dough richness and moisture.
Do you use salted or unsalted in the baking process?
Unsalted.
What's the best way to enjoy an Ima hot cross bun?
Cut in half and toast under the grill cut side up, then slather with Westgold butter.
When tucking in, what is the perfect butter-to-bun ratio, and what Westgold butter should we be spreading?
Give it a generous spread a few millimeters all over. Salted for sure.
Why is Westgold perfect for buttering up your buns? It's rich, creamy and fresh, with a nice amount of salt.
Isabel Pasch, Bread and Butter
With their popular Grey Lynn store a favourite of foodies, Bread & Butter's hot cross buns are in demand in the lead up to Easter. Owner Isabel Pasch dusts off her apron and sits down with New Zealand Herald to discuss how to butter your buns to optimal effect, and why Westgold is the perfect choice.
What is unique or distinctive about Bread & Butter hot cross buns?
Like many of our breads and leavened products, we work with long fermentation times.
Our hot cross buns are made with a small amount of yeast and then fermented for 18 hours. This way they can develop flavour and texture more slowly, but still rise to their lovely pillowy best. We use a blend of spices, only organic and unsulphurised fruit and a burnt butter glaze on top.
Why is butter so important to making an exceptional hot cross bun? Do you use salted or
unsalted in the baking process?
We try and make exceptional organic sourdough breads and beautiful buttery pastries, so of course we want to see our hot cross buns to be in the same league as our other baking. We source the best quality ingredients, with no additives or artificial alterations—and that's one of the reasons we love Westgold. We always use unsalted butter in all our baking.
Do you have a special memory associated with hot cross buns?
In our second or third year here at Bread & Butter we had a power cut on the morning of the Isabel Pasch, Bread and Butter Wednesday or Thursday before Easter. The mix for
the hot cross buns, some 120kg, had just gone into the mixer, butter, eggs, milk, flour … everything. And then the power went off. We had no choice,but to knead the dough by hand!
What's the best way to enjoy a Bread & Butter hot cross bun? Where are you and what are you drinking, doing, or thinking about when to make it an exceptional experience?
Just toasted with some butter - salted or unsalted - is your choice. I love them with a good cup of coffee or tea. My favourite thing to do is: on the weekend, when my family is still asleep (I am an early riser, who knew eh?) to get up, make a cup of tea and grab a baked treat and then settle into my sofa and read a good book or magazine. All quiet,
all me, all bliss! Hot cross buns work perfectly for this.
When tucking in, what is the perfect butter-to-bun ration and why? And should we be spreading salted or unsalted?
My mother used to have a saying that went : "If you can still see the bread under the butter you haven't got enough butter on it." I like to cut a thin slice of butter (I like my butter cold) about the size of the hot cross bun, slap it onto my bun and then eat it before the butter is fully melted. For me, salted butter on a hot cross bun.
Why is Westgold perfect for buttering up your buns?
The creaminess and buttery taste just brings out the flavour of the buns perfectly!
Pick up a slab of Westgold butter (we recommend salted) at your local store, and then head to Ima or Bread & Butter for some fresh hot cross buns. For more on Westgold head to westgold.co.nz.