There’s no denying that Hot Cross Buns are perhaps one of the most delicious things about Easter. Well, depending on who you ask, they might be a close second to chocolate of course, but that goes without saying.
The fantastic thing about Hot Cross Buns is that while they are the perfect treat on their own (warmed with a bit of butter, mmm!) they can be used as the feature ingredient for plenty of amazing and varied recipes too.
We’ve gathered some of our favourite, creative Easter kitchen inspiration so that you too can enjoy Hot Cross Buns in ways you might never have imagined.
Happy Easter and enjoy!
Hot Cross Bun Bailey’s Cocktail
Oh-my-Easter-Bunny-goodness! It’s hard to know where to start with all the things we love about this recipe. It’s got plenty of chocolate combined with Bailey’s and Hot Cross Buns too, for the ultimate adults-only Easter treat. It’s sure to be a Happy Easter with that magic combo!
Prep: 0:20 Mins
Cook: 0:03 Mins
Serves: 4
INGREDIENTS:
- 3 Brioche Hot Cross Buns, cut into 2cm cubes
- 40g butter
- 8 scoops chocolate ice-cream, plus 4 extra scoops to serve
- 1/3 cup chocolate syrup, plus extra to serve
- 1/3 cup Bailey’s Irish Cream liqueur
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups milk
- 2 tablespoons crushed peanuts, plus extra to sprinkle
- Dollop cream, to serve
METHOD
Step 1
Thread hot cross buns onto 8 small skewers. Melt butter in a medium frying pan over medium-high heat. Add skewers. Cook, turning, for 3 minutes or until starting to brown. Remove from heat.
Step 2
Meanwhile, blend ice-cream, chocolate syrup, Irish cream, cinnamon, nutmeg and milk until smooth.
Step 3
Place nuts on a plate. Drizzle extra chocolate syrup inside four 1 cup capacity serving glasses. Drizzle chocolate syrup around the rim of glasses. Dip rim of glasses in nuts to coat. Fill glasses with milk mixture. Top with skewers and extra ice-cream. Dollop with cream. Drizzle with extra syrup and sprinkle with extra nuts. Serve immediately.
Source link: www.taste.com.au
Hot Cross Bun Bombe
On their own, the humble Hot Cross Bun might not look like anything very special, but as part of this Hot Cross Bun Bombe, it is far from ordinary. We’re sure you’ll agree that it looks super impressive, not to mention tasting absolutely divine.
Prep: 0:10 Mins
Serves: 12
INGREDIENTS:
- 18 Traditional Fruit Hot Cross Buns, split, tops only
- 1L chocolate ice cream, softened
- 125g fresh or frozen raspberries
- 40g Europe Summer Roll chocolate bar, coarsely chopped
- 2 x 500ml tubs Hot Cross Bun Ice Cream
- Chocolate fudge topping, to drizzle
- Rainbow confetti sprinkles, to decorate
- Sugar-coated chocolate eggs, to decorate
METHOD
Step 1
Grease a 10-cup (2.5L) pudding basin or metal bowl. Line with plastic wrap, allowing the sides to overhang.
Step 2
Use your hands to gently flatten bun tops. Use a small serrated knife to trim the edges. Arrange, cross-side out, over base and side of the lined basin or bowl.
Step 3
Place the chocolate ice cream in a bowl. Add the raspberries and chocolate bar and gently stir to combine. Spoon the ice cream mixture over the bun layer in the basin or bowl, pressing over the side to make a 3cm-thick shell. Place in the freezer for 30 mins or until firm.
Step 4
Remove the hot cross bun ice cream from the freezer and set aside for 5 mins to soften slightly. Spoon into a bowl and stir until smooth. Spoon into the chocolate ice cream shell. Smooth the surface. Cover with plastic wrap. Place in the freezer for 6 hours or until firm.
Step 5
Turn onto a serving plate. Drizzle with chocolate topping. Decorate with rainbow confetti and sugar-coated eggs. Cut into wedges to serve.
Source link: www.taste.com.au
Hot Cross Bun Pudding
As the weather starts to cool at this time of year, a delicious pudding is just the thing to warm your tummy. Pudding + Hot Cross Buns = Perfect Easter Dessert!
Prep: 0:10 Mins
Cook: 0:40 Mins
Serves: 6
INGREDIENTS:
- 2 Chocolate Hot Cross Buns, split
- 4 Traditional Fruit Hot Cross Buns, split
- 40g butter, softened
- 1/2 cup (160g) blueberry or raspberry jam
- 6 Coles Australian Free Range Eggs
- 1 1/2 cups (375ml) milk
- 3/4 cup (185ml) thickened cream
- 1/3 cup (70g) caster sugar
- 1 tsp vanilla bean paste
- 125g fresh or frozen raspberries
- 125g fresh or frozen blueberries
METHOD
Step 1
Preheat oven to 160°C. Grease an 8-cup (2L) ovenproof dish.
Step 2
Spread the cut side of each bun half with butter. Spread the bun bases with the jam. Arrange the bun bases, jam-side up, and the bun tops, cross-side up, in the prepared pan.
Step 3
Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Pour evenly over the buns. Set aside for 10 mins to soak.
Step 4
Sprinkle with the raspberries and blueberries. Bake for 30-40 mins or until just set. Set aside for 10 mins to stand before serving.
Source link: www.taste.com.au
Hot Cross Buns and Roasted Strawberries
At Easter time, it’s completely acceptable to have Hot Cross Buns any, and every, meal of the day. Hot Cross Buns for breakfast means delicious strawberries, Nutella and yoghurt. Of course, it’s not recommended by the dietary experts as a regular occurrence, but all dietary rules are paused at Easter, right?! 😉
Prep: 0:15 Mins
Cook: 0:15 Mins
Serves: 4
INGREDIENTS:
- 375g strawberries, hulled, halved
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 3 hot cross buns, sliced crossways into thirds
- 1/4 cup Nutella
- 1/2 cup reduced-fat vanilla yoghurt, to serve
METHOD
Step 1
Preheat oven to 230°C. Line a small roasting pan with baking paper. Add strawberries to pan. Sprinkle with sugar and cinnamon. Toss to coat. Roast for 10 minutes until strawberries collapse and syrup forms.
Step 2
Meanwhile, toast bun slices in toaster or under a grill. Spread 1 side of each slice with Nutella.
Step 3
Place 2 bun slices on each serving plate. Spoon strawberries and syrup over bun. Top with a dollop of yoghurt and serve.
Source link: www.taste.com.au