Chef rises to Easter challenge

Chef rises to Easter challenge

The bun took chef Mark Baumann five hours to make

The biggest hot cross bun in the east was delivered to an Essex hospice for Good Friday.

The bun was made by chef Mark Baumann, from Baumann's Brasserie in Coggeshall.

Mark spent five hours mixing, kneeding, raising and baking the monster bun.

The finished result weighed in at a waistband-bursting 30lbs.

The bumper bun weighed 30lbs

The bun was donated to the St Helena Hospice in Colchester as an Easter treat for the patients.

The bun contained the traditional ingredients of flour, milk, cinnamon and currants.

The chef's special tip for aspiring bun-makers to get the best out of their efforts is to use live yeast, not powder.