6 different ways to eat Hot Cross Buns this Easter

It’s Easter, and you know what that means – hot cross buns! When you eventually get bored of eating these much loved Easter delicacies plain, here are some interesting ways to jazz them up this year:

Hot_Cross_Bun_Loaf_1

  1. Breakfast hot cross bun

To make this delicious twist on breakfast filled -croissants, slice and lightly toast the hot cross buns. Add a smear of tomato jam or relish, a piece of crispy bacon and fill with fluffy scrambled eggs.

blogger-image--1223758236

2. Cheese and onion toastie

This is a twist on the braai favourite – cheese and onion toasties. Just fill your hot cross buns with cheese and some sweet red onions and toast over the braai coals.

12 braai toasties

3. Nutella stuffed hot cross bun French toast

Slice your buns thickly and layer the inside with a thick coating of Nutella. Sandwich the bun back together and dip into an egg mix made with 2 eggs, 50ml of cream and a teaspoon of icing sugar. Fry in a pan on both sides until golden brown.

Sticky_Bun_French_Toast_001

4. Hot cross bunny chow

An Easter variation on the Durban fave, bunny chow! Make your curry mince as normal, (preferably with a bit of chutney for sweetness). Fill the hot cross buns with the curry mince and enjoy!

bunny-chow-making-of

4. Deep fried Easter egg in a hot cross bun

Crumb some stale buns (preferably dried or toasted). Take a Cadbury crème, dust with flour, dip / coat it in buttermilk and carefully roll in the crumbs. Make sure your oil is hot (using a deep fryer) and fry for a few seconds until the crumb is golden brown.

image

6. Hot cross bun Bread and butter pudding

Bread and butter pudding isn’t that popular here in S.A, but it’s never too late to try something new. Layer buttered slices of bun with custard and a sprinkling of raisins into a baking dish and bake in a moderately hot oven for 20-30 minutes until golden brown.

croppedimage733456-Hot-Cross-Bun-Bread-Butter-Pudding

Happy Easter!

This entry was posted in Recipes and tagged . Bookmark the permalink.