5 Hot Cross Bun Recipes for Easter

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With Hot Cross Bun madness sweeping the nation this Easter Season our brains and bellies are going crazy with the latest and greatest ways to indulge in these seasonal goodies. Little did we know how versatile these delicious buns of joy could be, so without further ado, check out our TOP FIVE hot cross bun recipes for Easter!

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Choc-Hazel Hot Cross Bun + Butter Pudding

This is a massive favourite of ours! Real and true comfort food right here. Perfect to make when you got all excited at the bakery and stocked up on far too many hot cross buns and now they’ve gone stale. But you don’t want to waste them because they’re still hot cross buns, like seriously!

What You’ll Need (serves 6)

  • Flora with Butter
  • 6 hot cross buns
  • Handful choc-chips
  • Choc-Hazelnut Spread
  • 3 large eggs
  • 200ml double cream
  • 200ml milk
  • 1 tsp vanilla extract
  • 6 tbsp caster sugar
  • cream or vanilla ice cream, to serve (optional)

How You’ll Do it

  1. Use some Flora with butter to lube up a baking dish appropriately sized to fit the buns. Cut each of the buns in half, and put them back together with a light layer of Flora then a plentiful helping of choc-hazelnut spread. Arrange the buns in the dish nice and snug.
  2. Whisk together the eggs, cream, milk and ¾ of the chocolate chips, then pour into a jug with the vanilla and 5 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in nice and good.
  3. Heat your oven to 160C. Scatter the remaining sugar and chocolate chips over the pudding. Bake for about 30-40 mins until the top is golden, the chocolate chips are melted and the custard nicely set. Stand for 5 mins, then serve with cream or vanilla ice cream, and a tonne more chocolate chips if you like.

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Hot Cross French Buns

Any kind of bread can be used for French toast, but ramping it up a notch with hot cross buns will set you apart from the rest of the rabble. The perfect way to use up those stale buns, these are best served with a hot mug of hot chocolate and a smile.

What You’ll Need (serves 4)

  • 100ml milk
  • 4 hot cross buns
  • Flora with Butter
  • 2 tsp maple syrup
  • 2 eggs
  • ice cream and maple syrup, to serve

How You’ll Do it

  1. Mix 3 tablespoons of the Flora with Butter with a tablespoon of maple syrup until you have a nice soft mixture. (Personally I like using a butter blend like Flora with Butter and a pinch of Sea Salt. It tastes exactly the same as butter and the salty sweet combo is a winner, also it saves those few inches around the belly, especially now that we are coming round to the colder seasons where warm baggy clothes are used not only to keep out the cold but hide those growing love handles you’ve been harbouring).
  2. Sandwich two slices of hot cross buns together with half the maple/ Flora mixture and repeat with the remaining two slices. Beat together the egg, milk and remaining maple syrup.
  3. Dip those buns in the egg mixture and leave to soak for a few seconds. Heat the remaining tablespoon of butter in a frying pan until foaming. Cook the soaked hot cross buns for 1-2 mins on each side until they look beautifully golden. Make sure you push down on them as you cook to avoid any uncooked egg.
  4. Serve each portion with a good spreading of the Flora then top with a scoop of ice cream and a good lashing of maple syrup. Heaven!

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Hot Cross Cheese, Egg and Bacon Bun

If you thought the humble Hot Cross Bun could be eaten as a sweet food only, you’re seriously wrong. The sweetness of the buns mixed with the savoury fillings is perfect for a simply delicious brunch-able that’ll have you hooked!

What You’ll Need (serves 1)

  • 1 plain hot cross bun
  • Flora with Butter
  • 2 rashers of bacon (cooked)
  • 1 egg
  • Slice Cheese (any will do so long as it melts well)
  • BBQ or Tomato Sauce (optional)

How You’ll Do it

  1. Cook your eggs and bacon to your preference (crispy and scrambled for me please!)
  2. Slice your bun in half and give it a good helping of Flora with Butter spread. Place a slice of cheese on the bottom layer, followed by the egg, the bacon, then another slice of cheese.
  3. Pop this bad boy in the sandwich press or jaffle maker and watch that baby sizzle. Kick it up a notch with some BBQ sauce, tomato sauce or even maple syrup. Worth it!

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Hot Cross Toastie

A delightful little toastie made famous by The King of Rock. Till his last days this was his favourite food to eat and we are about to take it to a whole new level!

What You’ll Need (serves 1)

  • Flora with Butter
  • 1 hot cross bun
  • 1 banana
  • 2 tbsp crunchy peanut butter
  • 2 tsp honey
  • 1 tbsp caster sugar
  • icing sugar & vanilla ice cream, to serve

How You’ll Do it

  1. Halve your bun horizontally then spread them thick with Flora with Butter. Spread each slice with a good helping of peanut butter, then layer over the banana slice.
  2. Drizzle lightly with some honey, and sandwich the two together. Lightly butter the top and bottom of each bun. Pop this in your sandwich press or jaffle, until your toastie is nicely crisp and golden.
  3. Fancy this up with a light dusting of icing sugar and serve with vanilla ice cream.

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Hot Cross Buns with Sweet Ricotta and Honey

A wee bit more la-dee-da than the rest but a killer recipe for brunch or dessert!

What You’ll Need (serves 1)

  • Flora with Butter
  • 1 hot cross bun
  • 2 tbsp of fresh ricotta
  • 2 tsp honey
  • pinch of lemon zest
  • crusted pistachios (optional)

How You’ll Do it

  1. Halve your bun horizontally then pop it under the grill until it’s nicely toasted. Spread lightly with Flora with Butter.
  2. Mix the ricotta with a drizzle of honey and the lemon zest to taste. Spoon mixture onto each bun half.
  3. Drizzle with more honey and zest. Sprinkle some crushed pistachios for so extra flavour and texture.

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In the end after all these recipes there’s only one that truly rings dear to my heart, and that’s a simple warm hot cross bun, halved with a delicious, melting spread on top – just like Flora With Butter. Nothing better and remember: Spread it thick.

Flora with Butter is available in two variants, with a Pinch of Sea Salt and Reduced Salt, from leading retailers including Coles and Woolworths now – RRP $4.29 for a per 400g tub.

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