HOT CROSS BUN PULL-APART
SERVES 4 PREP 5 MINS COOK 10 MINS
9 mini chocolate hot cross buns
¾ cup Nutella, plus extra for serving
1 cup frozen raspberries, plus extra, fresh, to serve
½ cup hazelnuts, roasted, roughly chopped
100g white chocolate, roughly chopped
Easter eggs, to serve
1 Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2 Slice hot cross buns into thirds vertically. Using two pieces at a time, sandwich with Nutella, raspberries, hazelnuts and white chocolate.
3 Arrange stacks on prepared tray (some flat, some upright) close together.
4 Bake 10 mins until buns are crispy and chocolate is melted and oozy.
5 Serve straight away scattered with extra fresh raspberries, Easter eggs and dollops of Nutella.