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?
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.