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“What's important in this recipe is to use the Sri Lankan cinnamon, rather than cassia cinnamon. They both come from the bark of the tree: Sri Lankan cinnamon is just a better grade and has a distinct aroma. The buns sold in the bakery are made using croissant ferment for a nice sour flavour, but Cancio ...
via Google Alert - best food recipes https://www.google.com/url?rct=j&sa=t&url=https://www.broadsheet.com.au/national/food-and-drink/article/recipe-hot-cross-buns&ct=ga&cd=CAIyGjY1YWNkNzM3ZDUwMzgxY2E6Y29tOmVuOlVT&usg=AFQjCNHnvfunEF9JAxFZFlgHTHXE4XCvzw
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