Every Easter there are so many styles of hot cross buns to choose from, and this year you can add yum in lots of different ways.
Want more delicious hot cross bun recipes?
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Put lemongrass and sugar in a mortar and pestle and pound until lemongrass is broken up. Pour into a medium saucepan with zest, juice and extra sugar. Set over medium heat, cook for 5 minutes, then set aside to cool slightly.
Strain through a fine sieve, then pour liquid back into a medium saucepan with butter and yolks. Set over low heat and cook, stirring constantly, for 5 minutes, until thickened. Pour into a sterilised jar and seal while hot. Allow curd to cool completely.
Use a serrated knife to halve hot cross buns, spread each with a little butter, arrange on an oven tray and bake for 5-7 minutes, until crisp on the edges. Serve warm with curd and ice cream.
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