You read that right, people. Hot cross buns with gelato inside them are back this Easter, and it’s fair to say our excitement has reached three-exclamation-mark levels (!!!). Last year, Pidapipó Gelateria and Baker D. Chirico embarked on a crazy food experiment, to see if hot cross buns and gelato could live together in perfect harmony. Turns out they’re bloody best friends.
This year the flavour is pure chocolate-y indulgence. Baker D. Chirico has forged a hazelnut and dark chocolate bun (using Hunted+Gathered 60% Dominican Republic dark choc) while Lisa Valmorbida from Pidapipó has blended a milk chocolate, gianduia and hazelnut special edition gelato to sit inside like a little pillow of happiness.
You can grab these diet-killers at both Pidapipó stores from Tuesday 11 April until Easter Monday (17 April), or pick up the buns solo (ie. without gelato) at Baker D. Chirico from now until the end of Easter. On Thursday 13 April there’ll also be a Pidapipó cart at D. Chirico’s Carlton and South Yarra stores to dish up the full bun/gelato combo.
You probably don’t need another reason to eat this thing, but here goes: half the proceeds from the buns will also go towards the Royal Children’s Hospital’s Good Friday Appeal. Hop to it.
Want to get your bake on? Check out our ultimate recipe for chocolate hot cross buns.
Image credit: Morgan Hickinbotham