Hot cross buns and lamingtons are getting a whisky soaked makeover this Easter thanks to a new collaboration between Speyside distillery Benriach and cult bakery Tokyo Lamington.
The limited edition treats will be available from Tuesday 10 March until Monday 6 April, including at Tokyo Lamington’s Carlton store in Melbourne.
Leading the collaboration is the Scotch Cross Bun, a twist on the traditional Easter staple. The bun is layered with fruit infused with Benriach’s The Original Ten single malt Scotch whisky and finished with a smooth Scotch glaze that adds a slightly richer edge to the familiar flavour.
The second creation is the Scotch Caramel Easter Lamington, built around a chocolate sponge filled with a whisky caramel centre inspired by classic Easter chocolate flavours.
Both items are designed to bring a deeper, slightly indulgent spin to the nostalgic treats that tend to dominate bakery windows around this time of year.
Tokyo Lamington co founders Min Chai and Eddie Stewart said the collaboration gave the team a chance to push their playful approach to baking a little further.
“We love taking nostalgic favourites and reimagining them in unexpected ways, and the Scotch Cross Bun and Scotch Caramel Lamington are exactly that. Partnering with Benriach allowed us to explore deeper, more layered flavour profiles while still honouring everything people love about a hot cross bun and a lamington. It’s indulgent, surprising and very much in the spirit of Tokyo Lamington.”
