What is your favourite part of Easter coming up? Is it the hot cross buns? The Easter eggs? Or just the luxuriously long weekend? For me it's the Easter buns (and the weekend let's be honest ;)). These aromatic soft buns clustered in dozens or half dozens often pop up at bakeries and supermarkets months before Easter. Making your own is satisfying because there is nothing like buns that have been freshly pulled out of the oven. However I've always admired the texture of bakery style buns. They're tall, fluffy and soft and I wanted to do some of my very own. And I had a little trick up my sleeve of how to do it. A little trick that some bakeries use to keep their buns soft and moist and lasting longer- tangzhong.