Espresso Martini-Glazed Hot Cross Buns

Get into the spirit of Easter this year with a boozy hot cross bun
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Espresso Martini-Glazed Hot Cross Buns

Espresso Martini-Glazed Hot Cross Buns

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  • 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


  • 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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Market tip...

Once the espresso-martini glaze has cooled a little and you’re ready to serve, if it is slightly thicker than desired you can thin it down with a little water. Only add ¼ tsp at a time. There’s a selection of coffee liquers you can use such as Kahlua and Tia Maria. Or choose your favourite liqueur and use that instead. For the kids simply swap it for water.

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