Hot Cross Croissant!
Our favourite time of year is here!
Easter has arrived — and with it comes the perfect excuse to indulge in all the treats! From time with family and friends to a delightful overload of chocolate and hot cross buns, there’s just something magical about those warm spices that awaken the taste buds. Honestly, you can’t beat it!
That’s why today we’re sharing our favourite way to enjoy all the iconic flavours of a hot cross bun — without the bun itself! Say hello to our Hot Cross Croissants, made using our pre-proved Bakery De Paris Croissants. But don’t worry, this spiced butter mix can be used in almost any pastry or dessert you can dream up.
The Fruit and the Spices.
To bring your Hot Cross Creation to life, we recommend making a spiced butter mix packed with all the traditional flavours. We like using dark brown sugar (muscovado is our go-to) for a rich, sweet depth, but light brown sugar will also work beautifully.
You can customise your mix by adding dried fruits like apricots or citrus peel for a fruity lift, but we kept it classic with just raisins this time — simple and delicious!
The Croissant
These days, finding an expert pastry chef can be a challenge — but thankfully, your freezer has your back! With our convenient pre-proved, frozen croissants, you can create delicious treats like the Hot Cross Croissant without the need to make pastry from scratch.
For this recipe, we let the croissants thaw for about 20 minutes while preparing the spiced butter. Once the oven was preheated, we popped the croissants in for just 2 minutes. This quick blast helps activate the butter inside and starts forming those beautiful pastry layers.
From there, we gently unrolled each croissant, spread the hot cross butter mix inside, rolled them back up, and baked them to golden perfection. Easy, delicious, and full of festive flavour!
The Hot Cross Croissant Recipe
Recipe
Ingredients
Hot Cross Butter (mixture fills around 6 Croissants)
- 60g of Unsalted Butter
- 3/4 Cup of Dark Muscovado Sugar
- 1/2 Cup of Raisins
- 1 tsp of Ground Cinnamon
- 1 Tbs of Golden Syrup
- 1 tsp of Ground Ginger
Instructions:
Preheat your oven to 190°C.
Soak the raisins in hot water for about 10 minutes.
Remove croissants from the freezer and let them thaw for 20 minutes while you prepare the butter mix.
In a stand mixer, cream the butter and sugar together until light and fluffy.
Add in the remaining ingredients, including the soaked (and drained) raisins.
Place the croissants in the oven for 2 minutes to make them slightly pliable.
Unroll each croissant gently from the tip, and spread the hot cross butter mix on the inside.
Re-roll the croissants, reduce the oven temperature to 165°C, and bake for 15 minutes.
Once baked, let them cool for 15 minutes on the tray before serving.
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