Bake That Thing! - Hot Cross Buns 2 Ways
Tradition never tasted this good!
Ingredients:
For the waffles:
- 4 whole hot cross buns
- 3 large eggs
- 180ml milk
- 60ml double cream
- 1t vanilla extract
- 1t caster sugar
- ½t ground cinnamon
- Pinch of salt
- 30g butter, melted, plus extra for greasing the waffle iron
For the quick chocolate fudge sauce:
- 120ml double cream
- 100g dark chocolate, finely chopped
- 30g brown sugar
- 20g butter
- Pinch of salt
- 1t vanilla extract
- To serve
- 4 scoops vanilla ice cream
- Light dusting of icing sugar, optional
How To Make Hot Cross Bun French Toast Waffles
- In a shallow bowl, whisk together the eggs, milk, cream, vanilla, sugar, cinnamon and salt until smooth.
- Working one at a time, dip each whole hot cross bun into the custard mixture, turning gently so it absorbs the mixture on all sides. Let it soak for about 20 to 30 seconds per side.
- Preheat the waffle iron and lightly grease it with a little butter.
- Place one soaked bun in the centre of the waffle iron and close the lid gently, allowing the bun to compress naturally into the waffle shape.
- Cook for 3 to 5 minutes until deeply golden, crisp on the outside, and heated through the centre.
- Repeat with the remaining buns, greasing the waffle iron lightly between batches if needed.
- For the quick chocolate fudge sauce, heat the cream, brown sugar and butter in a small saucepan over low heat until steaming and the sugar has dissolved.
- Remove from the heat, add the chopped dark chocolate, salt and vanilla, then leave for 30 seconds before stirring until smooth and glossy.
- Serve each hot cross bun waffle warm with a scoop of vanilla ice cream and a generous spooning of the warm chocolate fudge sauce.
Ingredients:
For the buns:
- 6 hot cross buns
- 150ml strong espresso or very strong coffee, cooled
- 2T coffee liqueur, optional
- 30g caster sugar
- For the mascarpone cream
- 250g mascarpone
- 250ml double cream
- 60g caster sugar
- 1t vanilla extract
For the custard soak:
- 3 large eggs
- 250ml milk
- 100ml double cream
- 40g caster sugar
- 1t vanilla extract
- To finish
- Cocoa powder, for dusting
- Dark chocolate, finely grated, optional
How To Make Hot Cross Bun Tiramisu Bake
- Preheat the oven to 180°C.
- Slice the hot cross buns into thick rounds, about 3 slices per bun.
- Arrange half of the slices snugly into a buttered baking dish.
- Mix the cooled coffee with the caster sugar and coffee liqueur, if using.
- Spoon half of this over the first layer of buns so they absorb the flavour without becoming overly wet. In a bowl, whisk together the eggs, milk, cream, sugar and vanilla for the custard soak.
- Pour half of the custard gently over the first layer. Whip the double cream with the caster sugar and vanilla until softly thickened, then fold through the mascarpone until smooth and luscious.
- Spoon half of the mascarpone cream over the soaked bun layer and spread gently.
- Repeat with the remaining sliced buns, the rest of the coffee mixture, and the remaining custard.
- Finish by spreading the rest of the mascarpone cream over the top in soft swirls.
- Bake for 25 to 30 minutes until the edges are lightly golden, the centre is just set, and the mascarpone topping has taken on a slight toasted colour.
- Allow it to rest for 10 minutes before dusting generously with cocoa powder and a little grated dark chocolate.
- Serve warm with the cream still soft and the buns rich with coffee and spice.