moochi community

a moochi easter

easter treats with kell 

easter - it’s one of the sweetest holidays of the year.

this year the team here at moochi is looking forward to celebrating easter at home on a staycation with loved ones. our favourite part of easter? the treats of course.

our creative director kellie has been keeping busy during lockdown, baking beautiful xx buns for easter


the xx buns are a huge favourite of ours at moochi – and while we can’t share them with you in store this year – we have an exciting xx hunt online where you can win one of 10 xx bun packs this easter!


simply search our website and find 5 hidden xx buns on our products, screenshot them, and email them through to and the first 10 customers will win their very own pack of moochi xx paneton buns!


an interview with panetons madeleine colombie xx 

we spoke with madeleine of our favourite paneton bakery to talk about the journey of the brand, her favourite paneton treats and of course, her love for moochi


1 / tell us a bit about the paneton journey and how it came to be?  

paneton is a story of love, french baking and the love of french baking! dominique colombie learnt the art of making pastry from his father, whose patisserie colombie was an institution in the village of montesquieu-volvestre in south-west france. he later met his wife to be celia elder, in paris. she too shared his love of fine french cuisine and together they dreamt of one day establishing a business in new zealand inspired by their passion for french baking. their love of french baking lead them to start paneton over 30 years ago and now today, we produce a range of delicious frozen and baked goods from croissants to ready rolled flaky pastry and bread, which people can purchase all around the country


2 / what are your top 3 paneton products you think our moochi muses would love?  

our frozen croissants - great for that special occasion, xmas brunch or a lazy sunday morning. the kids put them in the cold oven before going to bed and voilà, like magic the next morning they have risen and are ready to bake

our flaky pastry – it’s an all natural, all butter pastry made in new zealand using an authentic french recipe. the best part is that you get the look and feel of being the baker yourself and you get the smell of the bakery in your own home

our mixed grain loaf – it’s a beautifully dense grain loaf that makes a great sandwich or the perfect toast. totally natural and very easy to digest, so once you try this you won’t want any other

3 / what does moochi represent for you and why have you chosen to be our brand partner?  

moochi represents timeless, effortless clothing that allows you to go from day to night. we have been working with moochi on and off for many years and love the connection between our two brands. doing the xx buns is a real highlight for our team and we enjoy bringing a little bit of the paneton experience to moochi customers.


4 / how have you been keeping busy whilst at home in your bubble?  

i have been doing lots of cooking, baking, reading, watching netflix, hanging out with people in my bubble and enjoying my morning walks


5 / if you were stuck on a deserted island what 3 recipes and goods would you take with you?  

hmmm that's a tough question!

recipes: chelsea winter's chocolate cake recipe, my mother's chicken pie recipe which would remind me of home and any recipe from ottolenghi's book simple - there's always something to inspire you

goods: chocolate, a book and a pocket knife

now let's make our own hot xx buns! 

kellie and her beautiful daughter morgan take us through their favourite hot cross bun recipe, and they look absolutely delicious


3/4 cup (180ml) whole milk, warmed to about 40°c

2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)

1 teaspoon granulated sugar

1/2 cup (100g) packed light or dark brown sugar

5 tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces

1/2 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 teaspoon salt

1 and 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3 and 1/2 cups (435g) all-purpose flour or bread flour (spoon & leveled)*

1 cup (140g) raisins or currants*


flour cross

1/2 cup (60g) all-purpose flour or bread flour

6–8 tablespoons (90-120ml) water


1 / preheat oven to 180°c & prep dough

whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. cover and allow to sit for 5 minutes.

2 / add ingredients

add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. dough should be a little sticky and soft. if it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 tablespoon at a time. *if you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. it will take a bit of arm muscle!*

3 / knead the dough

keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes

4 / first rise

lightly grease a large bowl with oil or nonstick spray. place the dough in the bowl, turning it to coat all sides in the oil. cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size

5 / grease pan

grease a 9×13 inch baking pan or two 9-inch square or round baking pans. you can also bake the rolls in a cast iron skillet or on a lined baking sheet.

6 / shape the rolls

when the dough is ready, punch it down to release the air. divide the dough into 14-16 equal pieces. (just eyeball it– doesn’t need to be perfect!) shape each piece into a smooth ball, pinching it on the bottom to seal.

7 / second rise

cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. allow to rise until puffy, about 1 hour.

8 / add the cross

whisk the cross ingredients together, starting with 6 tablespoons of water. you want a thick paste that will pipe easily. add remaining water if needed. spoon paste into a piping bag or zipped-top bag. (no need to use a piping tip if using a piping bag.) snip off a small piece at the corner. pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.

9 / bake the rolls

bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. if you notice the tops browning too quickly, loosely tent the pan with aluminum foil. remove from the oven and enjoy with lashings of butter!


easter treats with kell 

easter - it’s one the sweetest holidays of the year. this year the team here at moochi is looking forward to celebrating easter at home on a staycation with loved ones. our favourite part of easter? the treats of course.

the moochi bunny has visited our website and it's time to go on a hot xx bun hunt!

find all 10 hidden xx buns on our online products, screenshot them, and email them through to  

the first 10 customers will win their very own pack of moochi xx paneton buns!

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