Easter isn’t complete without the spiced sweet buns filled with currants and marked with an icing or dough cross on top. According to a 12th Century story, an Anglican monk baked the buns and marked them to honour Good Friday. We love eating the pillowy buns topped with a generous lashing of butter, but what do you do with the leftovers?
Easter isn’t complete without the spiced sweet buns filled with currants and marked with an icing or dough cross on top. According to a 12th Century story, an Anglican monk baked the buns and marked them to honour Good Friday. We love eating the pillowy buns topped with a generous lashing of butter, but what do you do with the leftovers?
Luscious Leftovers
It’s inevitable come Easter Monday: Hot cross buns lying on your counter top. Here’s how to resurrect them.
"Delicious served with bacon, poached eggs and a drizzle of maple syrup."
FRENCH TOAST HOT CROSS BUNS
Prep 5 mins | Cook 15 mins | Serves 4
In a bowl, whisk 2 eggs,
½ cup milk and
1 tbsp caster sugar lightly to combine. In a large non-stick frying pan, melt 50 g unsalted butter on medium. Dip 4 halved hot cross buns into egg mixture to soak through on both sides. Pan-fry in butter 1 to 2 mins each side, until golden and crisp. Repeat with remaining buns. MAPLE CINNAMON BANANA In a large non-stick frying pan, heat ⅓ cup maple syrup, 20 g butter and ½ tsp ground cinnamon on high, until melted. Bring to boil, cook 2 to 3 mins. Halve 2 bananas lengthways. Add to pan, tossing gently. Cook 1 to 2 mins, until just soft. Remove from heat. Top buns with maple bananas. Serve with coconut yoghurt, strawberries and toasted coconut flakes.
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