Michael Klausen from Sydney’s notoriously innovative bakery Brasserie Bread is looking to Japan to set his hot cross buns apart this Easter.

Whether you’re a fan of glamming up these spice-laden buns with chocolate and dried cherries, experimenting with sourdough or just a stickler for tradition, hot cross buns are a shelf-staple in the lead up to Easter.

Fundamentally, hot cross buns are fairly easy to make and, for years, supermarket majors have latched on to the product for months at a time. The trend to now bring out hot cross buns the minute Christmas cakes are removed from the shelves continues to anger traditionalist consumers. Of course, it’s also a concern for bakers who rely on seasonal spikes in business.

This is why Brasserie Bread’s Michael Klausen says it’s now more important than ever to innovate and set your hot cross buns apart from the crowd.

“I have just developed a very soft bun and am using it for Easter hot cross buns. I’m using a Japanese technique to make the perfect soft dough. Adding to this, I make it a sourdough bun and only use freshly-ground spices,” he says.

Not being able to resist, Australian Baking Business headed out to Michael’s Banksmeadow kitchen to see the buns in action.

“Easter is always a great festive time, it seems to bring a very positive energy into the bakery,” Michael says as he readies the ingredients.

“Bakers have always been a little competitive about the numbers they can make and sell. Our staff love the pre-Easter time when we do test baking and sampling for the customers, because there are always leftovers for the staff!”

This year, Michael has experimented with Tangzhong – also known as ‘water roux’ – a bread-making method used to create soft and fluffy bread. Originated by the Japanese, the method is now popular throughout Asia and allows the bread to stay fresh for longer without needing to use artificial preservatives.

“I came across the method when I was looking at soft bread from Hokaido in Japan. The amazing part is the bread stays soft and fluffy even after a few days. Simply reheat the slice of bread or the bun in the microwave for 10-15 seconds and you’ll a have warm, soft and fluffy product – just like it’s fresh out of the oven,” he says.

“Basically the Tangzhong method is to mix one part bread flour with five parts of milk or water, and heat it up to 65°C to form a paste or a wet dough. At 65°C, the gluten in the bread flour and milk mixture would absorb the moisture and become leavened. Thus, when the Tangzhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread.

“Of course, there is a lot of science behind it, involving starch granules, but a quick internet search can tell you a lot about this old Asian baking method. It’s very interesting.”

Quality ingredients and traditional methods, wherever they originate from, have always been integrate to Brasserie Bread. This Easter, Michael encourages his peers to settle for nothing less than first-rate hot cross buns.

“We are in competition with the supermarkets, but a hot cross bun from a supermarket tastes and feels like the price tag, cheap! The way supermarkets treat our food is a big problem in Australia, but it has to be consumers who change their behaviour… and then the supermarkets will take notice and change.”

TANGZHONG HOT CROSS BUNS