Sweet Hot Cross Bun Panzanella
There’s always a few hot cross buns lurking around going stale. Turn them into a sweet Panzanella using seasonal apples and rhubarb. Serve with vanilla ice cream for dessert, or for breakfast with a dollop of thick yoghurt.
Heat the oven to 180°C. Peel the apples, remove cores and cut into wedges. Toss in a bowl with the lemon zest and juice and 2 Tbsp maple syrup. Put into a baking dish along with 1/2 cup water and roast for 15 mins.
Cut the rhubarb into 5cm lengths, toss with remaining maple syrup to coat. Add the rhubarb to the apples and bake for a further 15 mins.
On another baking tray, toss the hot cross buns with the melted butter and scatter over the demerara sugar. Toast in the oven until crisp (approx 15 mins), turning occasionally.
Toss the warm hot cross buns with the orange zest and juice to coat and soften slightly then gently toss through the fruits and any liquids, adding extra orange juice as required to soften. Serve warm with ice cream, whipped cream, mascarpone, or yoghurt.
3-4 small apples
1 bunch rhubarb
zest 1 lemon and juice of half
4 Tbsp maple or apple syrup
4-6 Wild Wheat Hot Cross Buns, roughly torn into pieces
50g butter, melted
1/4 cup muscovado sugar
grated zest and juice 1 orange
1/2-1 cup extra orange juice