PPeople get awfully territorial over hot cross buns. If you’ve ever walked through a supermarket with a purist of hot cross buns on Easter, you know what I mean. They’ll see a bun that dares to deviate even slightly from the tried-and-true hot cross bun model, maybe it has blueberries or, God forbid, chocolate, and they’ll act like they’ve been slapped. face.
But whether we like it or not, the hot cross bun has moved on. It now exists in a spectrum that encompasses a multitude of styles, ingredients, and flavors. Here are 10 recipes for very good variations of hot cross buns. RIP my mentions.
Perfect hot cross buns
First, in an attempt to appease the traditionalists, I must turn to Felicity Cloake’s perfect hot cross buns from a decade ago. The recipe still holds up well; their buns are rich in saffron and nutmeg, and they refuse to conform to vulgar fashions. That said, she advocates eating them with Boursin, the monster.
Spiced chunky buns
Tucked in the middle of the Cloake recipe is a mention of Dan Lepard’s spicy chunky buns, which are also worth experimenting with. The variation here is the inclusion of both black milk (Lepard recommends Mackeson) and 250 ml of hot tea. In Cloake’s eyes, “there’s just not enough contrast between bread and fruit to be a hot cross bun.” However, they are dark and malty and incredibly good.
Hot cross buns with hidden bunnies
Kim-Joy is a presentation mastermind and her hot cross buns are no disappointment. While the buns themselves are largely traditional, with only the star anise being a potential intruder, she goes the extra mile by making little bunnies out of flour and water, and placing them between the buns as they bake. This is as adorable as the hot cross bun gets.
Hot Sourdough Cross Buns
“I like hot cross buns, but I’m also a hipster,” you’re saying. Don’t worry, I’ve got you covered. By Izy Hossack hot sourdough cross buns recipe is exactly what you need. These are a bit more faff to make than normal hot cross buns, and the end result is a bit tighter than you might expect, but they are nevertheless very good and (more importantly), massively instagrammable.
Hot cross buns
Now, this is where I’m going to start losing some of you. We’re going off track, so please don’t shoot the messenger. Claire Ptak made some hot cross buns once. I know, I know, but these taste just like regular hot cross buns and since you don’t have to wander around with the yeast dough, they are much quicker to make. And also, as Ptak points out, they are much more practical for anyone with a small kitchen.
Hot Cherry Bakewell Cross Buns
And now the cherry bakewell hot cross bun. This recipe, from Feasting Is Fun, dances precariously on the line between “traditional” and “arrogant”; the dough is enriched with almond extract and studded with dried, glazed cherries, but they are still more muffins than baked. However, they contain enough mutations to go purist.
Hot Chocolate Cross Buns
Nothing sends a cross bun traditionalist into spasms of rage like the addition of chocolate, and there are plenty of ways culinary crime can be committed. You can substitute the nuts with chocolate chips or place a chocolate cross on top. Jamie Oliver, however, has chosen wage all-out war on hot cross bun as we know it. There is cocoa in the dough. Chocolate chips lurk among the raisins. And then get ready now, there’s a square of melted chocolate tucked into the middle of each bun. Sacrilegious.
Hot Prosciutto Parmesan Cross Buns
We’ve gotten sweet enough by now, so here’s a recipe for Bacon Cheese Bacon. Or, as Delicious calls them, hot prosciutto parmesan cross buns. There isn’t much linking these to traditional hot cross buns. They are made with a leavened dough and have crosses on top. However, the yeast is flavored with thyme and the crosses are made with bacon. On paper, it sounds horrible. Actually, if you eat them with a fried egg in the middle, they are almost great.
Hot pot buns
I did a recap of Marmite recipes last week, and somehow this caught my eye. Yes, Hot pot buns they are one thing. Perhaps fortunately, the Food to Glow recipe does not call for nuts, but instead augments the Marmite with different types of seeds. So it’s unrepentantly tasty, but sometimes that’s just what you need.
Hot cross toast with cream egg
Finally, I know this is not strictly a hot cross bun recipe, but I couldn’t let you go without highly recommending it. The New Zealand Countdown supermarket has a recipe for, and this is a marvel, Hot cross toast with cream egg. Get a toast maker. Cut a hot cross bun in half. Fill with minced minced cream eggs. Toast. Eat. Write me an effusive thank you letter. Easy.
George is Digismak’s reported cum editor with 13 years of experience in Journalism