With Easter fast approaching the debate on how to eat hot cross buns is gaining momentum. Warm with butter melting into them or freshly baked that day?
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Wagga Hot Bake owner Peter O’Brien has been making hot cross buns since 1970 and said they have to be warm.
“They definitely have to be toasted with the butter melting in,” he said.
When it comes to the type of hot cross bun, Wagga Hot Bake only make traditional but will bake fruitless on request.
They have used the same recipe for the last 39 years and only bake hot cross buns the week before Easter.
On busy days the bakery will make around 250 dozen hot cross buns with a baker starting before midnight and working into the early hours of the morning before another baker takes over.
