Easter time means we want to try as many different hot cross bun toppings as possible. Here’s how to supercharge some of the tasty varieties at Coles.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To make the avocado and salsa topping, top burger sauce bun bases with the avocado. Place the tomato, onion, coriander and lime juice in a bowl and gently stir to combine. Spoon salsa over the avocado to serve.
To make the spiced butter stars, line a baking tray with baking paper. Place the butter, icing sugar mixture, cinnamon, ginger and orange rind in a bowl, and stir to combine. Spread the butter mixture in a 1.5cm-thick layer on the lined tray and place in the fridge to set. Use a cookie cutter or a knife to cut into stars and serve immediately with the brioche buns.
To make the nutty maple butter, use an electric mixer to beat the butter for 5 mins, or until whipped. Beat in the syrup until combined, then fold through the pecans and chocolate. Spread the butter mixture over the chocolate buns to serve.
To make the ricotta and chocolate topping, spread the chocolate buns with the ricotta. Sprinkle with the milk chocolate and drizzle with the chocolate topping to serve.
To make the caramel mascarpone, spread the apple and cinnamon buns with the mascarpone. Drizzle with the caramel sauce to serve.
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