Hot Cross Buns with Toppings

19 Ingredients

Number of servings

Goat cheese & thyme

100grams goat cheese
6 sprigs thyme, leaves picked
3 fruit hot cross buns, split, toasted
1/3 cup walnuts, toasted, finely chopped
1 1/2tablespoons honey

Prosciutto & apple

6 slices Woolworths prosciutto, torn
1 Kanzi® apple, halved, cored, thinly sliced
3 Woolworths fruitless hot cross buns, split, toasted
1 sprig mint, leaves picked, roughly torn

Strawberry pavlova

3 Woolworths fruit hot cross buns, split, toasted
1/2 cup raspberry jam
200grams dollop cream
6 strawberries, diced
6 vanilla meringue kisses

Tiramisu

1tablespoons instant coffee granules
225grams cream cheese, softened
2tablespoons icing sugar, sifted
3 brioche milk choc chip hot cross buns, split toasted
125grams raspberries

Description

The perfect canvas for a variety of flavour combinations, these indulgent hot cross buns will make any Easter celebration truly special.

Method

Step 1 of 4

To make tiramisu topping, dissolve 2 tsp coffee in 2 tsp boiling water. Cool. Place cream cheese, coffee mixture and 1 tbs icing sugar in a medium bowl. Stir until well combined. Spread the cut sides of buns with cream-cheese mixture. Top with raspberries. Sprinkle with remaining coffee. Dust with remaining icing sugar. Serve.

Step 2 of 4

To make strawberry pavlova topping, spread the cut sides of buns with jam. Top with cream, strawberries and meringue.

Step 3 of 4

To make prosciutto and apple topping, arrange prosciutto and apple on the cut sides of buns. Serve topped with mint.

Step 4 of 4

To make goat cheese and thyme topping, combine goat cheese and half of the thyme in a small bowl. Spread goat-cheese mixture over the cut sides of buns. Top with walnuts. Drizzle with honey. Sprinkle with remaining thyme. Serve.