Sugar-Crusted Hot Cross Bun Chippies

What do you get when you cross a chip with a hot cross bun? A delicious festive dessert!
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Sugar-Crusted Hot Cross Bun Chippies

Sugar-Crusted Hot Cross Bun Chippies

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– 8






  • 4 4 hot cross buns, cut in half, each half cut into 3 batons

  • 50 g 50 butter, melted

  • 2 Tbsp 2 raw sugar

  • 2 Tbsp 2 caster sugar

  • ½ tsp ½ ground cinnamon

  • Salted caramel sauce, to serve


  • Preheat oven to 190C fan-forced. Line an oven tray with baking paper.
  • Place bun batons in a large bowl. Drizzle over half of the butter, toss, then drizzle over remaining butter, toss again.
  • Combine sugars and cinnamon, sprinkle half over the top, toss, then sprinkle remaining and toss again. Arrange batons on tray in a single layer, sprinkle over any remaining sugar mixture from in the bowl.
  • Bake for 12-14 minutes or until sugar crust is golden brown. Serve warm with salted caramel sauce to dip into.

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No more buns!

So you ate all your buns or can’t buy them anymore? No drama.
Replace in your recipes with fruit bread.

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