<p>Bengaluru’s home bakers and bakeries are serving up some experimental Easter goodies this year. The menus feature extra spiced hot cross buns, chocolate simnel cake and cruffins with rum-soaked fruits. </p>.<p>At The Sour Baker, this season’s hot cross buns are infused with cinnamon, nutmeg, ginger, and whole spices. The special menu (starting at Rs 350) also includes dark chocolate and cranberry babka, and carrot cake made with whole wheat flour and jaggery. “A surprise sourdough Easter special may be added if inspiration strikes,” shares Martin Menezes. founder and baker. </p>.<p>Rajat Braganza of Lamara Patisserie has introduced three Easter specials (starting at Rs 1,275). Their menu includes Easter baskets filled with gourmet chocolate eggs (featuring fillings like shortbread-Nutella and Dubai chocolate ganache), whiskey caramel entremet, a layered cake; and chocolate simnel cake. The latter is traditionally eaten during Lent and Easter in England. It is reinvented with marzipan cream and chocolate truffle by Braganza.</p>.<p>Apart from classics like hot cross buns and chocolate eggs, Liliyum Patisserie, has treats like frangipane pie (filled with mixed berry compote — <br>Rs 825 for six), mango custard tart (made with Alphonso or Badami mangoes — Rs 800 for six) and chocolate sandwich cookies (Rs 700 for 12).</p>.<p>‘Hot cross cruffin’, an innovative take on the hot cross bun, is the highlight of Nenapu’s Easter menu. The cruffin has a filling of spiced pastry cream (flavoured with all spice, cloves and nutmeg) and rum-soaked dry fruits. “It will be available until Sunday and we are yet to decide the price as we are still perfecting the recipe,” says Aniz Abbas of the J P Nagar-based bakery. </p>.<p><em>(With inputs from Sumedha Sharma.)</em></p>
<p>Bengaluru’s home bakers and bakeries are serving up some experimental Easter goodies this year. The menus feature extra spiced hot cross buns, chocolate simnel cake and cruffins with rum-soaked fruits. </p>.<p>At The Sour Baker, this season’s hot cross buns are infused with cinnamon, nutmeg, ginger, and whole spices. The special menu (starting at Rs 350) also includes dark chocolate and cranberry babka, and carrot cake made with whole wheat flour and jaggery. “A surprise sourdough Easter special may be added if inspiration strikes,” shares Martin Menezes. founder and baker. </p>.<p>Rajat Braganza of Lamara Patisserie has introduced three Easter specials (starting at Rs 1,275). Their menu includes Easter baskets filled with gourmet chocolate eggs (featuring fillings like shortbread-Nutella and Dubai chocolate ganache), whiskey caramel entremet, a layered cake; and chocolate simnel cake. The latter is traditionally eaten during Lent and Easter in England. It is reinvented with marzipan cream and chocolate truffle by Braganza.</p>.<p>Apart from classics like hot cross buns and chocolate eggs, Liliyum Patisserie, has treats like frangipane pie (filled with mixed berry compote — <br>Rs 825 for six), mango custard tart (made with Alphonso or Badami mangoes — Rs 800 for six) and chocolate sandwich cookies (Rs 700 for 12).</p>.<p>‘Hot cross cruffin’, an innovative take on the hot cross bun, is the highlight of Nenapu’s Easter menu. The cruffin has a filling of spiced pastry cream (flavoured with all spice, cloves and nutmeg) and rum-soaked dry fruits. “It will be available until Sunday and we are yet to decide the price as we are still perfecting the recipe,” says Aniz Abbas of the J P Nagar-based bakery. </p>.<p><em>(With inputs from Sumedha Sharma.)</em></p>