Mini mango & macadamia hot cross buns

Mini mango & macadamia hot cross buns

Australian-inspired hot cross buns

Mini mango & macadamia hot cross buns – soft sweet buns full of pieces of dried mango and roasted macadamias, topped with slices of fragrant fresh mango.

Great as a mini sweet treat over Easter. Eat a mini mango & macadamia hot cross bun for afternoon tea or for dessert.

Easter sweet treats

Traditional hot cross buns are sweet spiced buns with a cross on the top of them. Hot cross buns are normally made from dried fruit like currants or sultanas and are flavoured with spices like mixed spice and cinnamon.

If you have an interest in why for example hot cross buns have a cross on them, the following article by Gourmet Traveller sheds light on The history of the hot cross bun.

My version of this recipe has an Australian influence – I use dried mango and roasted macadamias instead of spices and mixed dried fruit to produce delicious hot cross buns that have Australian flavours.

You should make mini mango & macadamia hot cross buns because they are:

  • A delicious Easter treat.
  • Great to eat for afternoon tea or as dessert.
  • Freezer-friendly – make a batch of hot cross buns to put in the freezer for a rainy day.
  • A different take on traditional hot cross buns, using the Australian-inspired flavours of mango and macadamias.

Mini mango & macadamia hot cross buns’ main ingredients:

  • Yeast
  • Sugar
  • Milk
  • Flour
  • Butter
  • Egg
  • Dried mango
  • Macadamias
Mini hot cross buns on a blue plate
Mini mango & macadamia hot cross buns

Tips for busy cooks

Flour – I use plain flour for a softer texture, but you could use strong white bread flour if you prefer.

Dried mango – if you can’t get any dried mango, you can use any other dried fruit that you prefer.

Macadamias – I love the flavour combination of mango and macadamias but other nuts would also work well such as pecans, hazelnuts or walnuts.

Kneading – I use my hands to knead the bread dough but if you have a stand mixer you can use the dough hook for kneading.

Crosses – I use fresh mango to make the crosses on the buns, alternatively you could pipe crosses made from icing onto the hot cross buns.

Serving suggestions:

  1. Afternoon tea – perfect slightly toasted with butter.
  2. Dessert – make an indulgent ice cream sandwich – split a hot cross bun in half and toast under the grill, then fill the hot cross bun halves with a scoop of ice cream.

Hot cross buns recipe

Want a different take on the traditional hot cross bun recipe? Try my Australian-inspired recipe for mini mango & macadamia hot cross buns.

Sweet buns made from an enriched dough that is combined with bits of dried mango and macadamias. Use pieces of succulent fresh mango to create crosses on the buns to enhance that wonderful mango flavour.

Did you use macadamias in your hot cross buns or did you use another type of nut?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Do you love a sweet treat? Try these recipes next:

Mini mango & macadamia hot cross buns

Mini mango & macadamia hot cross buns – soft sweet buns full of dried mango and roasted macadamias, topped with slices of fresh mango.

Meal Type Afternoon tea, Dessert
Cuisine Australian-Inspired
Keyword Mini mango & macadamia hot cross buns, Vegetarian
Cook Time 2 hours 35 minutes
Servings 12
Author Veg Coast Cook

Ingredients

  • 7 g dried yeast
  • 40 g caster sugar
  • 180 ml milk
  • 400 g plain flour sifted
  • ½ tsp salt
  • 50 g unsalted butter cubed (plus extra for greasing)
  • 1 small free range egg lightly beaten
  • 90 g dried mango finely chopped
  • 60 g macadamias roasted and chopped (reserve some for garnish)
  • 2 tbsp apricot jam slightly warmed
  • Fresh mango peeled & de-stoned

Instructions

  1. Grease a 20cm by 20cm by 5cm deep square baking dish with butter.
  2. Mix together the yeast, sugar and the milk together in a small bowl and set the bowl aside for 5 mins until the mixture looks frothy.
  3. Put the flour into a large mixing bowl and add the salt. Add the butter to the flour and rub it in with your fingertips until the mixture resembles breadcrumbs.
  4. Make a well in the centre of the flour, add the egg and the yeast/milk mixture. Mix well until all the ingredients are combined.
  5. Add the chopped dried mango and most of the macadamias (reserve some for a garnish) to the dough and knead with your hands until they are evenly distributed throughout the dough. Cover the bowl with a clean tea towel or oiled clingfilm and leave the dough to prove (rise) in a warm place for 1 hour or until it has doubled in size.

  6. Turn the dough out onto a floured surface and knead it for 10 minutes. Divide the dough into 12 balls. Put the dough balls into the greased baking dish and cover with a clean tea towel or oiled clingfilm. Leave the buns to prove (rise) in a warm place for 45 minutes.
  7. Meanwhile, preheat the oven to 200°C fan. Remove the tea towel or clingfilm and bake the hot cross buns for 15 – 20 minutes or until the buns sound hollow when tapped on their bases. Remove them from the oven and transfer them to a wire rack.
  8. While they are still warm, glaze them with warmed apricot jam. Cut some of the fresh mango into strips and lay them on top of the hot cross buns as crosses. Serve the hot cross buns on a plate or platter and garnish them with chopped macadamias.

Recipe Notes

Flour – I use plain flour for a softer texture, but you could use strong white bread flour if you prefer.

Dried mango – if you can’t get any dried mango, you can use any other dried fruit that you prefer.

Macadamias – I love the flavour combination of mango and macadamias but other nuts would also work well such as pecans, hazelnuts or walnuts.

Kneading – I use my hands to knead the bread dough but if you have a stand mixer you can use the dough hook for kneading.

Crosses – I use fresh mango to make the crosses on the buns, alternatively you could pipe crosses made from icing onto the hot cross buns.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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