4 Delicious Topping Ideas to Try - Brumby's Bakery

Easter is just around the corner and there’s no better way to celebrate than with a warm, freshly baked batch of hot cross buns. These sweet, spiced treats have been a beloved Easter tradition for centuries and are enjoyed by people all around the world. Hot Cross Buns are typically made with a mixture of spices and dried fruit. If you fancy something a bit different, try our other options including Double Chocolate, Fruitless, and of course, our hero flavour, Raspberry White Chocolate!
If you’re feeling adventurous, there are endless creative and delicious toppings that you can add to your hot cross buns to give them an extra touch of flavour, colour and punch.There are plenty of ways to jazz up your hot cross buns and make them even more delicious this Easter. So why not get creative and try out some new and exciting flavors and toppings? Your taste buds will thank you!
Sweet Raspberry White Choc Hot Cross Buns

For something super sweet, you can try spreading your buns with a scoop of ice cream. (We love using Vanilla Bean!) and drizzle over runny honey. Or, you spread with soft cream cheese and can pile on some fresh raspberries to balance out the flavours.

Jazz up Traditional Hot Cross Buns

Toast your hot cross buns. Cook up a few rashers of bacon to your liking, place on the bottom half of the bun, and pour over warm maple syrup **drool**.

Add some colour to our Double Choc Hot Cross Buns

Toast your hot cross buns to desired level. Add a smear of hazelnut spread to the bottom half of the bun and cover with fresh fruit. We love strawberries for a burst of colour and freshness!

Brunch-Worthy Fruitless Hot Cross Buns

Toast your Fruitless Hot Cross Buns to your desired level. Spread the bottom half with butter. Add a sliced avocado and a crack of fresh salt and pepper for a weekend treat with a difference.

*Serving suggestion only. Range may vary from store to store. Participating stores only. Call your local Brumby’s for availability. For a limited time only.