Hot cross buns are a fave.
In fact, my birthday is always around Easter and some of you will know that I quite often request these beauties instead of birthday cake. Yes you read right. Hot cross buns > cake!
So with Easter coming up, I’m obviously going to be experimenting with hot cross buns in the kitchen. I know they’re great as french toast, and they make an awesome substitute to bread rolls or brioche for a bacon sarnie, but I needed more. More hot cross bun ideas for my Easter repertoire – as well as eating more than my fair share of buttery ones.
It hit me. As it makes such a good bacon toastie, there has to be other awesome fillings. Sweet, savoury, creamy. And so goats cheese and blackcurrant were paired together. Oozing out of the bun as it toasted. Jam dripping onto the plate as we picked up each bun for a bite.
Messy? Yes. Delicious? Incredibly.
They were sweet and creamy. The flavour combination working a treat. Alex, at first unsure, wants to have them again next weekend over Easter! I might have to make them for the family when we visit.
The recipe is below – enjoy. What’s your favourite way to eat hot cross buns?
Goats Cheese & Blackcurrant Hot Cross Toasties
A fruit toastie, with a sweet and creamy filling. Rich and indulgent.
- 4 hot cross buns extra fruity
- 120 g goats cheese
- 4 tsp blackcurrant jam heaped
Pre-heat a toastie machine or George Foreman style grill. Slice the hot cross buns in half, as you would a bread roll or brioche bun for a sandwich. Leave to the side.
Cut the goats cheese into roughly 12 pieces and split between the four hot cross bun bases. Top each with a heaped teaspoon of blackcurrant jam. Close the hot cross bun.
Place each individual hot cross bun between grease-proof baking paper and pop onto the grill. Pull the grill lid down and grill for 5-10 minutes until starting to brown on top and the cheese is starting to melt. Get messy and enjoy!