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Six hot cross bun recipes with a twist – from doughnuts to roast lamb and espresso martinis
HOT cross buns are an Easter tradition, usually enjoyed toasted with lashings of butter. But there are many different ways you can serve them.
Top Tesco chef Adam Pickard helps to curate new products across all the supermarket’s ranges.
Top Tesco chef Adam Pickard helps to curate new products across all the supermarket’s ranges
Today he gives Yasmin Harisha his take on how to use hot cross buns in delicious — and unusual — recipes.
HOT CROSS FILLED DOUGHNUT
Hot Cross filled doughnuts are a sweet twist on the classic Easter staple
YOU NEED:
For fruity custard:
4-pack hot cross buns
150ml ready-to-serve custard
For double chocolate and salted caramel:
4-pack salted caramel and Belgian chocolate hot cross buns
100g Belgian chocolate sauce, mixed with ½ tsp just-boiled water until smooth and loosened
For very berry:
Red berry hot cross buns
100g seedless raspberry jam, mixed with ½ tsp just-boiled water until smooth and loosened
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METHOD: Insert a small, sharp knife in the side of each hot cross bun to create a little indent. Use the end of a wooden spoon to increase the gap and create a recess inside the hot cross bun.
Fill a piping bag with your chosen filling and squeeze a quarter of it into each hot cross bun. Gently pinch the edge of the bun together to seal.
HOT CROSS PLANT-BASED BANGERS & SMASH
Vegan hot cross buns combine with chorizo-style sausages and smashed avocado for a tasty vegan treat
YOU NEED:
Vegan hot cross buns
Wicked Kitchen Chorizo-Style Bangers
Smashed avocado with lime
Watercress or rocket to garnish
Most read in Fabulous
METHOD: Pre-heat oven to 180C/gas 4.
Put the chorizo-style bangers on to a non-stick baking tray and place in the centre for 25 to 30 minutes, turning halfway through cooking. Slice once cooked.
Cut the hot cross bun in half and toast.
Once toasted to your liking, generously spread the avocado smash and layer sliced sausages on top.
Garnish with watercress or rocket and serve.
HOT CROSS ROAST LAMB DINNER
Put shredded lamb inside a hot cross bun for a warming treat
YOU NEED:
Extra-fruity hot cross buns
Lamb shanks in red wine gravy
Crispy potato slices
Red onion chutney
Rosemary or watercress to garnish
METHOD: Pre-heat oven to 180 C/gas 4.
Place lamb shanks on to an oven-proof dish and cover with foil. Put in the centre of the oven for 40 minutes. Turn halfway through cooking.
For the remaining 15 minutes, place potato slices on a wire rack in the centre of the pre-heated oven for the final 13 to 15 minutes, alongside the lamb shanks.
Shred the lamb and mix with the provided red wine gravy.
Then slice the hot cross bun in half and toast.
Coat the bottom bun in red onion chutney and then top with the shredded lamb, crispy potatoes and fresh rosemary or watercress.
HOT CROSS SCONES
Why not use a hot cross bun instead of a scone?
YOU NEED:
Clotted cream
Strawberry jam or lemon curd
METHOD: Toast the buns until golden, then allow them to cool until just warm.
Top the bottom halves with a tablespoon of jam or lemon curd and use the back of the spoon to spread it across the base of the bun.
Then add a tablespoon of clotted cream on top of the jam and spread.
HOT CROSS ESPRESSO MARTINI
These cocktails require you to create a hot cross bun sugar syrup
YOU NEED:
Hot cross buns
100ml vodka
50ml coffee liqueur
Shot of espresso, cold brew coffee or instant coffee
100g golden caster sugar
METHOD: First, make the hot cross bun sugar syrup. Put a cup of water, 100g of caster sugar and a hot cross bun in a blender. Blitz until smooth and strain.
Pour equal parts of vodka, coffee liqueur and hot cross bun sugar syrup into a shaker with ice.
Shake long and hard for a frothy top, then pour it into a pre-chilled martini glass.
Place two stirrers in a cross shape on the rim of the glass and dust with chocolate.
Remove stirrer to create the hot cross bun pattern and serve.
HOT CROSS ICE CREAM SANDWICH
Hot cross buns go great with ice cream in an ice cream sandwich
YOU NEED:
Four hot cross buns, halved
160g vanilla ice cream
2 tbsp Belgian chocolate sauce
2 tbsp salted caramel sauce
METHOD: Toast the buns until golden, then allow to cool until they are just warm.
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Top the bottom halves with a 40g scoop of ice cream, then drizzle over a teaspoon of chocolate sauce and a teaspoon of caramel sauce.
Top with the lids and drizzle over another teaspoon of each sauce.
Hot cross hacks
ADAM, who was in charge of menus for the new Tesco Hot Cross Bun Café, reveals innovative ways to switch things up with your buns this Easter.
HOT CROSS CROUTONS: Spice up your soups and salads and give them an Easter twist by garnishing them with hot cross croutons.
To make these, dice your bun into squares and fry them off in a little olive oil until they are crispy, or you can grill them.
Try the St Clements hot cross buns to make citrus-infused croutons for the smoked salmon and fiery beetroot tasting menu dish — they pair perfectly.
HOT CROSS BUN CHEESECAKE: For an easy Easter-themed swap, why not replace a traditional cheesecake base with toasted hot cross bun crumbs? Try salted caramel and chocolate hot cross buns as the base for a delicious bun-infused cheesecake, which makes for a delicious treat.
HOT CROSS TRIFLE: For a delicious Easter Sunday sweet, replace the sponge fingers in your trifle with slices of hot cross bun.
I find that blueberry hot cross buns work best, especially when soaked in apple and elderflower presse.
HOT CROSS CRUMBLE: Apple and cinnamon hot cross buns can be used in all sorts of tasty and innovative recipes to give them an original twist.
Another great use is in classic comfort foods. For a sweet crumble topping, replace half of the flour with toasted apple and cinnamon hot cross bun crumbs in any traditional crumble top.
Alternatively, you can use them instead of normal bread for a hot cross bun bread and butter pudding.
HOT CROSS-TINIS: Extra- fruity crostinis made from hot cross buns are great for any cracker replacement on a cheeseboard, dipping them as crudites or simply snacking.
To make these, slice up your bun and drizzle with some vegetable or light olive oil and sprinkle with a little sea salt. Then bake in the oven at 180C for eight to 12 minutes until golden brown.
