Hot cross buns with pumpkin butter and bacon caramel


Fill hot cross buns with delicious fillings to take this Easter favourite to new flavour heights.


Hot cross buns

10g instant yeast

250ml (1c) warm milk

60ml (¼c) castor sugar

375ml (1½c) bread flour

375ml (1½c) cake flour

5ml (1t) cinnamon

5ml (1t) cloves

5ml (1t) nutmeg

5ml (1t) white pepper

375ml (1½c) chocolate, chopped

3 eggs

125ml (½c) butter

For the cross

60ml (¼c) flour

30ml (2T) water

5ml (1T) sugar

Pumpkin butter

500g Eskort Minced Bacon

500g pumpkin

45ml (3T) olive oil

45ml (3T) brown sugar

5ml (1t) vanilla essence

60ml (¼c) butter

Bacon caramel

250ml (1c) castor sugar

45ml (3T) butter

60ml (¼c) cream

pinch of salt

500g Eskort Minced Bacon


ice-cream of your choice


  • Preheat the oven to 180°C.
  • Mix yeast, warm milk and sugar in a jug and set aside.
  • Combine the remaining dry ingredients in a large bowl.
  • Add the chocolate.
  • Beat the eggs into the yeasty milk and add to the dry ingredients in the bowl.
  • Knead while slowly adding butter until smooth.
  • Shape into small bun-sized balls and place in a greased pan. Allow sufficient space between each ball for proofing.
  • Allow to proof until doubled in size.

For the cross

  • Combine all the ingredients in a small bowl and transfer into a piping bag.
  • Pipe the cross over the buns and bake for 20-25 minutes until done.

Pumpkin butter

  • Fry the bacon in a pan until crispy.
  • Toss the pumpkin in the olive oil, sugar and vanilla essence. Place on a greased baking sheet and roast in the oven for 10-15 minutes.
  • Place the pumpkin, bacon and butter in a food processor and blend until smooth.
  • Refrigerate before serving.

Bacon caramel

  • Heat castor sugar in a pan over moderate heat. Swirl the pan gently as the sugar starts to melt.
  • Add the rest of the ingredients and stir gently.
  • Slice open the hot cross buns, fill with ice cream and top with pumpkin butter or bacon caramel. 

TIP Use store-bought hot cross buns to save time. 

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