We are not settling for one flavour this Easter. We are sampling. We are ranking. We are going back for seconds.

Four iconic flavours are at Bakers Delight and honestly… this is your sign.

Meet The Line Up

Apple & Cinnamon Hot Cross Buns
Warm, spiced, slightly sweet.
Giving Easter morning, fresh out of the oven energy.

Mocha Hot Cross Buns
Coffee meets chocolate in the most elite way.
For the grown up Easter crowd.

Chocolate Hot Cross Buns
Soft, rich and loaded with choc chips.
For the people who skip straight to dessert.

Original Hot Cross Buns
The classic. The icon. The one that started it all.
Still undefeated.

You could absolutely eat them warm with butter and call it a day…
Or you could elevate your Easter and turn them into something slightly unhinged in the best way.

If you’re ready to level up your bun game, here is a ridiculously good way to do it.

FREE SAMPLES!

The early bird gets the bun! From 7:30 AM on Tuesday 10th, Wednesday 11th, and Thursday 12th, hop into MetCentre Baker’s Delight and snag a free taste of their hot cross bun flavours – it’s egg-ceptionally delicious!

Until stocks last.

Mocha Hot Cross Bun Tiramisu Recipe

Serves 4 | Prep time: 15 mins | Chill time: 4 hrs

Ingredients

• 6 Pack Bakers Delight Mocha Hot Cross Buns

• 1 cup espresso coffee

• ¼ cup Kahlua or other coffee liqueur (optional)

• 250g mascarpone

• 500ml thickened cream

• 4 tbsp icing sugar

• 2 tbsp cocoa powder
  

  Method

1. Using a bread knife slice the Hot Cross Buns in half horizontally. Mix the espresso coffee and Kahlua (optional) make together in a small bowl and place aside

2.Place the mascarpone, cream and icing sugar into a large bowl and whisk until soft peaks form

3.Line the base of a baking dish with the bottom halves of the Hot Cross Buns and pour over half of the espresso coffee mix

4.Scoop the mascarpone mixture into the baking dish and spread evenly over the soaked buns

5.Dip the top of the buns into the remaining espresso coffee mix and place on top of the Mascarpone mix. Using a sieve dust the top of the tiramisu with cocoa powder

6.Cover with cling wrap and place in the fridge for at least 4 hours before serving