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Spiced hot cross bun toasts with salted caramel apple butter
Spiced hot cross bun toasts with salted caramel apple butter
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate Easter with Curtis Stone's salted caramel apple butter on hot cross buns.
Ingredients:
  • 1.25kg Gala, Granny Smith or Fuji apples, peeled, cored, cut into 3cm pieces
  • 275g caster sugar
  • 63.00 gm fresh lemon juice, divided
  • 4.40 gm vanilla extract
  • 2.40 gm sea salt (flakes preferred)
  • 45g unsalted butter, softened
  • 1.25 gm ground cinnamon
  • 1.25 gm ground ginger
  • 1.25 gm ground nutmeg
  • 6 Hot Cross Buns, halved crossways
Instructions:
  • In a large saucepan, combine apple, sugar, lemon juice, and vanilla. Cook over medium-high heat, stirring often, until apples release their juices and mixture simmers. Reduce heat to medium-low and simmer gently until apples soften and start to fall apart, stirring occasionally.
  • Blend mixture in a food processor until smooth, then transfer back to pan and set aside.
  • Heat 1/2 cup (110g) sugar in a small saucepan over medium-high heat without stirring until it turns into golden brown caramel, swirling the pan occasionally for even cooking. Stir in salt, then mix the caramel into the apple mixture right away.
  • Add a pinch of salt, then swiftly incorporate the rich caramel into the luscious apple mixture.
  • Gently simmer the apple butter over low heat, stirring constantly to prevent scorching, for 2 minutes until smooth. Add the remaining 1/2 tablespoon of lemon juice and let it cool slightly.
  • Combine butter and spices in a small bowl until fully mixed. Spread the flavored butter on the sliced sides of the hot cross buns. Heat a large frying pan over medium heat and toast half of the buns, cut side down, until golden (15-30 secs). Repeat with the rest of the buns. Finish by spreading apple butter on the toasted buns and serve them warm.

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