Updated: Apr 22
Stuff hot cross buns with Espresso Martini Marmalade, dip them in créme fraîché like French toast, and serve warm for an incredible Easter breakfast.
This recipe was phenomenal, this could definitely work with sliced brioche and jam however the citrus from the orange complements the spice of the cinnamon.
Our Espresso Martini Marmalade is produced with Blood Oranges, Coffee Liqueur, Vodka & Coaltown Coffee Black Gold no3.
Here's what you'll need:
6 hot cross buns
espresso martini marmalade
1 tablespoon créme fraîche
1 tablespoon caster sugar
1 orange (zest & 2 teaspoons of juice)
2 tablespoons unsalted butter
Sandwich each pair of hot cross bun with 1 tablespoon of marmalade per bun (you may like to add more).
In a shallow dish, whisk the eggs, créme fraîche, sugar, orange zest (you may like to keep a little zest for decoration) and juice.
Melt the butter in a large frying pan over a medium heat (make sure you don't burn it). Dip your hot cross buns in the egg mustard and flip so that all sides are covered.Fry for 1 - 2 minutes on each side until it's golden brown.
Serve with spoonfuls of créme fraîche.