Hot cross buns with nut filling and cinnamon-vanilla syrup prove that the more buns you can consume over Easter, the better. These sticky, sweet, sinfully delicious buns are all you’ll need this season.
Recipe by Anna Montali
Photograph by Graeme Borchers
Hot cross buns with nut filling and cinnamon-vanilla syrup
- 100g almonds, chopped
- 50g walnuts, chopped
- 250ml (1 cup) water
- 200g brown sugar
- 1 vanilla pod
- 2 star anise
- 1 cinnamon stick
- 5 cloves
- 12 hot cross buns, halved and toasted
For the filling, mix the nuts and set aside.
To make the syrup, gently heat all the ingredients in a saucepan over low heat and cook until syrupy. Set aside until needed.
Place half a toasted bun on each serving plate. Sprinkle with a little of the filling and drizzle with a little syrup. Place half a bun on top of this, adding more filling and more syrup. Finish with a third half-bun and a last drizzle of syrup.