Hot cross buns have been an Easter staple as far back as the 12th century. Over time, the recipe for this beloved treat has evolved but one thing has remained the same – those signature spices.
This year, we’re giving hot cross buns a contemporary twist by making them the hero of three indulgent dishes that will shake up your Easter feast this year. Hot cross buns can be found at Drakes Supermarket, providing the perfect base for these impressive creations.
Hot Cross Bun Tiramisu
Combine two classics – hot cross buns and chocolate – into one rich dessert with this tiramisu twist, full of creamy mascarpone and plenty of cocoa to make this Easter even more memorable.
9 traditional hot cross buns, sliced into thirds
500ml thickened cream
1/2 cup sugar
2 tsp vanilla extract
2 tbsp instant coffee
1½ cups hot water
1/4 cup cocoa powder
50g dark chocolate, shaved
1. Using an electric beater, whisk the cream, mascarpone, sugar and vanilla extract together until stiff peaks form. Set aside.
2. In a shallow bowl, mix the water and coffee until the coffee granules are dissolved.
3. Lightly dip the hot cross bun pieces into the coffee, then add to a 20cm x 20cm serving dish, forming a layer.
4. Spread one quarter of the whipped cream over the hot cross bun layer.
5. Repeat the process with the remaining hot cross bun slices and cream until the dish is full.
6. Finish with a final layer of whipped cream.
7. Place the tiramisu into the fridge to set for six hours, or overnight.
8. Before serving, dust with the cocoa powder and sprinkle with the dark chocolate shavings.
Hot Cross Bun Ice Cream Cake
Take your hot cross buns out of the toaster and into the freezer with this very cool dessert recipe. Incorporating other beloved dessert staples, like fruit, nuts, chocolate and ice cream, it’s perfect for Easter lunches and dinners.
1L vanilla ice cream, softened
3 traditional hot cross buns, cut into 2cm cubes
1/2 cup hazelnuts
1/4 cup butter, melted
1/4 cup caster sugar
100g dark chocolate, grated
1 cup frozen raspberries
1 cup fresh raspberries
1. Preheat your oven to 180°C and line a baking tray with baking paper.
2. Add the hot cross bun cubes, hazelnuts, melted butter and caster sugar to a large bowl. Stir until mixed well.
3. Spoon the hot cross bun mixture onto the tray and flatten into an even layer.
4. Place the tray into the oven and bake for 10 - 15 minutes or until golden brown and caramelised. Remove from the oven and allow to cool. Set one third of the mixture aside to use for decorating.
5. Line a 15cm x 25cm loaf tin with plastic wrap. Add the ice cream, caramelised hazelnuts and hot cross buns, grated dark chocolate and frozen raspberries to a large bowl. Fold to evenly combine.
6. Spoon the mixture into the lined tin and smooth the top. Place a sheet of plastic wrap on top, then place into the freezer to set for six hours or overnight.
7. Remove the ice cream cake from the mould, take off the plastic and place it onto a serving plate.
8. Decorate the cake with the fresh raspberries and the leftover caramelised hot cross bun cubes and hazelnuts.
Banoffee Hot Cross Bun French Toast
Have a sweet start to your Easter Sunday with this pan-fried banana and toffee flavoured hot cross bun creation.
4 traditional hot cross buns, halved
1/2 cup milk
2 tbsp neutral tasting oil, like vegetable or grapeseed oil
1/2 cup double cream
1/2 cup caramel sauce
2 bananas, thinly sliced in discs
50g dark chocolate, shaved
1. In a shallow bowl, lightly whisk together the eggs and milk.
2. Place a pan over medium heat and add the oil.
3. Dip the hot cross bun halves into the egg mixture, then add to the pan.
4. Cook each hot cross bun piece for a few minutes on each side, until golden brown, flipping in between.
5. Remove the French toast from the pan and add two halves to each serving plate.
6. Top French toast with a dollop of cream, a drizzle of caramel sauce, banana slices and chocolate shavings.
The trick to perfecting these sweet Easter recipes is choosing the right hot cross buns. Coles Supermarkets make theirs fresh daily.