I have a friend who once tasted one of my baked-from-scratch creations and declared, “There are definitely two types of people in this world, those who bake and those who cannot.”
Thankfully, I fall into the first category. Not only do I bake, but I love coming up with new creations. So when I was asked to dream up three fresh recipes to complement two already shared by Kytons Bakery, using their award-winning and absolutely delicious hot cross buns, my imagination and tastebuds went into overdrive.
Armed with a few bags of Kytons’ time-honoured and much-loved hot cross buns, which have been enjoyed by more than half a million South Australians each Easter, and a handful of simple groceries, I was ready to get baking.
The results? Five fun and easy recipes that showcase the versatility of these iconic buns, perfect for entertaining or turning leftovers into something special.
Kytons Hot Cross Bun Breakfast Smoothie
First up, I wanted to feature a brand-new way to enjoy a hot cross bun for breakfast. I’m a sucker for a quick and tasty grab-and-go option, so I wondered what would happen if I added an entire hot cross bun to a smoothie. And guess what? It worked. It was delicious — and I’ve had one for breakfast three days in a row now.
Serves 2
Ingredients
• 2 fruitless Kytons Hot Cross Buns, broken into small pieces
• 3 dates, chopped
• 1 ripe banana, chopped
• 1 teaspoon maple syrup
• 1½ tablespoons cocoa powder (or substitute with peanut or nut butter)
• ½ cup ice
• 1 teaspoon cinnamon
• Oat milk to fill to the max line (or your preferred milk)
• Optional — toss in a mini Easter egg if you have one left
Instructions
• Pop all the ingredients into a blender or NutriBullet.
• Blend until smooth.
• Pour into two glasses and sprinkle with cinnamon.
• Enjoy.
Kytons Hot Cross Bun Mini Baked Cheesecakes
A baked New York cheesecake is one of my all-time favourite desserts, so I was excited to put a hot cross bun twist on this classic. Kytons uses top-quality Australian dried fruit (plump, juicy sultanas and currants) and just the right amount of Easter spices. I knew these flavours would bring something special to the biscuit base of these mini cheesecakes. I finished them off upside down, with a white chocolate cross piped on top. They were a hit with family, friends, and even my workmates.
Makes 10
Ingredients
• 3 Kytons Traditional Hot Cross Buns
• 1 packet gingernut biscuits
• 75g unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 2 eggs, lightly whisked
• ½ cup caster sugar
• 2 x 225g or 250g blocks of cream cheese
• ½ cup white chocolate
• Cooking oil spray
Instructions
• Preheat oven to 180°C (fan-forced).
• Slice the hot cross buns in half and toast them, then set aside to cool.
• In a food processor, blitz two-thirds of the gingernut biscuits into crumbs.
• Lightly grease a muffin tray with cooking spray or melted butter.
• Chop the toasted hot cross buns into small pieces.
• Combine the bun pieces, biscuit crumbs, and melted butter in a bowl and mix well.
• Divide the mixture evenly between the muffin holes and press down firmly with the back of a spoon.
• In a separate bowl, whisk the eggs, then add the cream cheese, vanilla, and caster sugar.
• Use an electric mixer or food processor to beat until smooth.
• Pour the cheesecake mixture over the bases.
• Bake for about 25 minutes.
• Cool slightly, then run a sharp knife around the edges to loosen.
• Invert the muffin tray to release the cheesecakes — these are meant to be served upside down.
• Allow to cool completely.
• Melt the white chocolate, spoon into a piping bag or sandwich bag, snip a small hole, and pipe a cross on each cheesecake.
• Store in the fridge until ready to serve.
Kytons Hot Cross Bun Apple Crumble
The clear winner with my very eager team of “official” recipe testers was this Hot Cross Bun Apple Crumble. Even I went back for thirds. A classic crumble is always a comforting hero as the weather cools, and this one is no exception. Serve it with custard, cream, or ice cream — it’s the bee’s knees.
Serves 8
Ingredients
• 4 Kytons Traditional Hot Cross Buns (leftover or slightly stale is fine), chopped
• ¾ cup plain flour
• ⅓ packet of gingernut biscuits
• ½ cup brown sugar
• 200g unsalted butter
• 2 tins of apple pie fruit or 6 fresh Granny Smith apples, peeled and sliced
• 1 teaspoon cinnamon
• Cream, custard, or ice cream to serve
Instructions
• Mix the apple and cinnamon in a bowl and place in a pie dish.
• Roughly chop the hot cross buns into small pieces.
• Cut the butter into chunks and rub into the flour with your fingers until it resembles large breadcrumbs.
• Stir the hot cross bun pieces, brown sugar, and biscuit crumbs into the flour mixture.
• Pile the crumble mixture over the apples.
• Bake at 180°C for 45 minutes or until golden.
• Serve warm with cream, custard, or ice cream.
Kytons Hot Cross Bun Chocolate Fondue
I adore Easter. The chocolate, the hot cross buns, the get-togethers — it’s all part of the fun. But after a few days, the leftover eggs and buns start to pile up, and I find myself wondering how we’re ever going to get through it all. Rather than nibbling away for weeks, it’s time to get creative and turn them into something a little more fun and a lot more shareable.
Serves 4
Ingredients
• 6 Kytons Hot Cross Buns, chopped into 8 pieces each
• 2 cups diced seasonal fruit
• 2 cups pretzels
• A couple of handfuls of marshmallows
• 200g chocolate Easter eggs (or good quality chocolate)
• ½ cup cream or milk
• Wooden skewers
Instructions
• Prepare the fruit and arrange it around a serving bowl.
• Place the chocolate and cream in a small saucepan over low heat, stirring occasionally, until smooth.
• Transfer to a bowl and allow to cool slightly to a safe temperature for children.
• Serve with skewers and let everyone enjoy their own fondue creation.
Kytons Air Fryer Hot Cross Buns
If you’re camping over Easter or simply love your air fryer, these buns are a must-try. Kytons Hot Cross Buns are sweet, spiced, and packed with juicy dried fruit, all topped with the classic cross, hand-piped by the Kytons team. Air frying gives them a golden crust while keeping the inside soft and fluffy, just like they’ve come straight from the bakery oven.
Ingredients
• Kytons Hot Cross Buns
• Butter
Instructions
• Preheat your air fryer to 160°C (note: all air fryers vary slightly, so keep an eye on them).
• If the buns are large, slice them in half for even heating.
• Place them in the basket without overcrowding.
• Air fry for 3 to 4 minutes until warmed through and slightly crisp.
• Serve warm with butter or your favourite spread.
Kytons’ much-loved buns come in Traditional, Fruitless, FruChocs, and a few surprise variations, and are baked right here in Adelaide. You can grab them from Kytons Edwardstown HQ, Foodland, Drakes, selected IGAs, gourmet grocers, or online. Better yet, when you buy Kytons, you are supporting a truly local business that has been keeping community groups, sports clubs, and hot cross bun lovers smiling for more than 85 years.
For more information >> kytonsbakery.com.au
