How we like to eat Hot Cross Buns

Hot Cross Buns are one of our favourite seasonal treats. The warming spices, the soft interior, and the sticky, burnished top. Eaten fresh or toasted, they mark the season in the most delicious way.

Apricots, sultanas and currants are soaked for three days in a citrus and spice mix before being folded into a rich, buttery dough.

When it comes to serving suggestions, we often found ourselves taking the classic approach – halved, slightly toasted, and slathered in butter. We favour Madeleine cultured butter, for its rich and complex flavour.

But there are other ways to enjoy Hot Cross Buns. Here are some of our favourites:

with a sharp cheddar

A nutty, crumbly cheddar, something with a bit of bite, plays well with the bun’s aromatic depth. Try it toasted, the cheese just beginning to melt.

with blue cheese

The salt and sharpness cut through the bun’s gentle sweetness, the spice warming the cheese’s boldest notes. A generous smear of Berry's Creek Riverine Blue - the only buffalo milk blue cheese made in Australia - will do nicely.

With Clément Faugier Crème de Marrons

This chestnut spread is thick and silky, its caramelised nuttiness settling beautifully into the spiced dough. A sweet, entirely appropriate indulgence.

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