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milk

Hot Cross Bun Milk

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This recipe belongs to ‘Blondies Kitchen’ and is a taste sensation. If you love the flavour of Hot Cross Buns, then this is taking it to the next level. The milk is delicate in flavour and you can serve it in a number of ways including small milk bottles or glasses with a straw. Its even delicious poured over cornflakes for a yummy Easter breakfast. We hope you enjoy!

Key Information

  • Prep:
  • Bake:
  • Pints:1.5
  • Skill level:easy

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Ingredients

For the milk

  • 6 6 Hot cross buns torn into pieces
  • 1¼l ⅜ gal Milk (2 whole pints)
  • ½tsp .5tsp Cinnamon ground
  • ½tsp .5tsp Ginger (ground)
  • 10g ½ oz White caster sugar (we use Silver Spoon) White caster sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 190C/170C fan/gas 5.  Put the torn hot cross buns on a baking tray and toast for 10 mins until golden all over. Transfer to a large bowl and pour over the milk, sprinkling over the cinnamon and ground ginger.

    Ingredients for this step

    • Bread
    • 1¼l ⅜ gal Milk (2 whole pints)
    • ½tsp .5tsp Cinnamon ground
    • Ginger
  2. Classic mode Step 2

    Mix the caster sugar with 40ml of boiling water to dissolve and leave to cool a little.

    Ingredients for this step

    • Sugar
    • Water
  3. Classic mode Step 3

    Pour the cooled sugar syrup into the milk and stir everything together. Cover with cling and set aside to infuse for approx. 30 mins.

  4. Classic mode Step 4

    Strain the mixture through a fine sieve. Serve in small milk bottles or glasses with a straw. Its even delicious poured over cornflakes for a yummy Easter breakfast. We hope you enjoy!