Hot Cross Bun Recipes
Ice Cream & Crumble
200g stale hot cross buns, cubed
150g caster sugar
zest of 1/2 lemon
lemon juice, to taste
salt, to taste
Prepare your ice cream maker according to instructions.
Place cubed hot cross buns, egg yolks, lemon zest and sugar into a food processor or blender. Bring milk and cream to a simmer and pour into the blender. Cover securely and begin blending on low, slowly increasing speed to high. Blitz for at least 1 minute or until smooth. Strain through a fine mesh sieve into a large bowl or small pan. Press cling wrap onto the surface and allow to cool overnight in the fridge.
The following day, season the ice cream base with lemon juice to your taste (Hint: you want to just barely taste lemon juice as the acid will become dull once churned and frozen). Place the ice cream base in your preferred ice cream machine and churn accordingly.
200g stale hot cross buns
125g brown sugar
50g honey or maple syrup
175g butter, browned
50g sunflower seeds
50g malted milk powder
100g white miso
Brown butter on medium heat, add sugar, and honey to melt. Blitz or crush hot cross buns and combine with pepitas, sunflower seeds, salt, miso and malted milk. Pour over butter and sugar syrup. Mix until well incorporated.
Bake at 160°C for 30 minutes, stirring every 10 minutes, or until golden brown. Allow to cool until sugar crystallises and the entire mass is hard. Break off chunks and blitz using the pulse setting until desired consistency.
Serve as a base for ice cream or crumble for pies.
4 chocolate cherry hot cross buns, stale and sliced
50g dark chocolate powder / cocoa nibs / shaved dark chocolate
150g caster sugar
450g espresso shots or very dark coffee
250ml pouring cream
5 pasteurised egg yolks
25ml lemon juice
2tsp/5g vanilla bean paste
Bring sugar and water to a boil, remove from heat and add coffee.
In a small bowl, pasteurise egg yolks by placing the bowl over steam and whisking until they reach 80°C or slightly thickened. Set aside.
In a bowl, whip cream until soft peaks form. Fold in mascarpone, egg yolks, lemon juice and vanilla with a spatula. Set aside in the fridge and allow to cool for a few hours.
Remove crusts from chocolate cherry hot cross buns (save for crumble or ice cream) and cut into 1cm thick slices. Pour coffee syrup over slices and allow to soak at room temperature. Assemble in a ramekin, alternating between soaked hot cross bun slices, drizzled with extra coffee syrup, and mascarpone cream. Take care to form a distinct layer by pressing the soaked bread lightly to remove air gaps.
Reserve in the fridge until ready to serve or sprinkle with chocolate and serve immediately.
350g hot cross buns, stale and cubed
140g caster sugar
300g (6) egg yolks, lightly whisked
300g full cream milk
200g thickened cream, cold
50g maple syrup, cold
1/2 lemon, zested
For the pudding base, bring cream, milk and sugar to a simmer, remove from heat and temper your egg yolks slowly with hot mix. Return mix to pot and on low heat whisk until it reaches 85°C. Place cubed hot cross buns in a non-reactive container and pour over the pudding base while warm. Allow to cool overnight in the fridge.
The next day, preheat the oven to 160°C for an hour. Lightly butter the interior of 4 large ramekins and carefully ladle in pudding mixture ¾ up to the top. Place each one in a large deep ovenproof dish. Add boiling water ¾ the way up the side of the ramekin. Tightly cover the entire dish with aluminium foil. Carefully place in the oven and steam for 30-40 minutes, or until the pudding barely sets and has a loose, jello-like jiggle. Immediately and carefully remove ramekins from the dish and allow to cool to room temperature before serving.
Whip thickened cream until firm, then fold in cold maple syrup and lemon zest. Place in the refrigerator until ready to serve.
To serve, dollop whipped maple cream on top and add fresh seasonal fruit.
Extra points: sprinkle on a thin layer of caster sugar and melt it with a small kitchen blow torch to form a caramelized top, like a brulee.
4 Hot Cross Buns
200g Macadamias, toasted and crushed
Fresh fruit, sliced
300g egg yolks
1 tsp, vanilla paste
50g powdered sugar
Bring cream, milk and sugar to a simmer, remove from heat and temper your egg yolks slowly with hot mix. Return mix to pot and whisk on low heat until it reaches 80°C. Slice top and bottom off hot cross bun and place in a small deep tray. Pour the warm brulee base over sliced buns, cover and allow to absorb overnight in a fridge.
200g egg whites
100g maple syrup
3g ground and toasted wattle
Toast wattle in a pan or oven until fragrant. Set aside and allow to cool. Whip egg whites to firm peaks on medium speed.
Meanwhile, boil sugar and honey to 113°C. Slowly pour the sugar syrup into the egg whites while it’s still mixing. Once all of your sugar has been incorporated into the egg whites, turn up the speed until the bowl cools down to touch and the surface is glossy. Add salt and toasted wattle seed. Reserve for later at room temperature.
Drain brulee-soaked hot cross buns over a wire rack. Heat butter over medium high heat until it begins to foam. Add slices of soaked hot cross buns. Flip every 30 seconds to gently heat the center while browning the outside. You want the center to have the texture of custard.
Cool on a resting rack. Serve with a dollop of maple marshmallow, toasted macadamias and fresh fruit.
200g cultured butter
100g maple syrup / coconut syrup / honey
Flakey sea salt
Morella Grove cherry balsamic
Whip butter and maple syrup until fluffy. Spread on a warm hot cross bun, sprinkle with flakey sea salt and drizzle with Morella Grove cherry balsamic.