Espresso Martini-Glazed Hot Cross Buns
Makes
6
Preparation
5
minutesCooking
10
minutesIngredients
½ cup ½ caster sugar
60 ml 60 hot espresso coffee
20 ml 20 coffee flavoured liqueur
1 tsp 1 vanilla extract
6 6 traditional fruit hot cross buns
Marscarpone, to serve
Method
- Place sugar, coffee, liqueur and vanilla into a small saucepan over high heat. Stir until sugar has dissolved. Bring to the boil, without stirring and cook for 1½ minutes allowing it to bubble vigorously, until thickened to a syrup consistency. Set aside to cool for 5 minutes. As the mixture cools it will continue to thicken.
- Meanwhile, preheat oven to 220C fan-forced. Line an oven tray with baking paper and arrange buns on top. Cook for 3 minutes to toast slightly and warm through.
- While still hot, drizzle the buns with espresso glaze. Serve immediately and with mascarpone cheese.
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