There are few Easter treats more iconic than the humble hot cross bun. Soft, spiced and studded with fruit, it’s the baked good that signals the long weekend has officially arrived. Most of us follow the same ritual every year – slice, toast, lash with butter and demolish while it’s still warm. Comforting? Absolutely. But according to one French chef, we’ve all been playing it a little too safe.
Award-winning artisan baker Alex Charasse, founder of Melbourne’s Almost French Epicure and Almost French Patisserie, says Australians have been approaching hot cross buns all wrong. In his view, the bun isn’t the finished product at all – it’s simply the beginning of something far more indulgent.
“Hot cross buns are a great base, but most people stop too early,” Charasse said.
“In French food, we take something simple and elevate it into an experience.”
In other words, if you thought a toasted bun with butter was the final act, Charasse says you’ve barely started the show. The biggest mistake Australians make, he explains, is assuming the bun is already complete.
“It is not the end, it is the beginning,” he said.
“You should be building on it, adding texture, richness and layers of flavour.”
And this is where the French flair kicks in.
Charasse’s favourite upgrade is inspired by the classic French dish pain perdu – better known to most of us as French toast. It’s the kind of breakfast that feels just indulgent enough to blur the line between brunch and dessert.
His method is blissfully simple. Slice your hot cross bun, soak it in a mixture of eggs, cream, vanilla and spice, then cook it slowly in butter until golden and crisp.
“Slice the bun, soak it in a mixture of eggs, cream, vanilla and a touch of spice, then cook it in butter until golden and crisp,” he said.
“Now you have something rich, soft inside and beautifully caramelised on the outside.”
Suddenly that humble Easter bun has levelled up. “It becomes a dessert, not just a snack,” he said.
But Charasse says the real magic happens when you start layering flavours like a French pastry chef on a mission. Think creamy mascarpone or crème fraîche, fresh berries for brightness and a generous drizzle of honey or maple syrup.
“Add mascarpone or crème fraîche for creaminess, fresh berries for acidity and a drizzle of honey or maple syrup for sweetness,” he said.
For those leaning fully into the indulgence, he suggests adding shaved chocolate, orange zest or even a brûléed banana.
“You can also add shaved chocolate, orange zest or even a brûléed banana for something more decadent,” he said.
The goal is balance – a little crisp here, a little creamy there, and plenty of flavour.
“You want soft, crisp, creamy and fresh elements all working together,” he said.
“That is what creates a memorable dish.”
If you really want to impress the Easter table, Charasse says you can even rethink the bun itself. A more French approach, he explains, would swap the traditional dough for something closer to brioche.
“A more French approach is to use a brioche style dough,” he said.
“It is richer, lighter and more buttery, which takes the flavour to another level.”
The result? A bun that feels a little more pâtisserie window and a little less supermarket shelf.
“It becomes more delicate, more indulgent, more French,” he said.
And the creativity does not stop there. Charasse says hot cross buns can be pushed even further with playful techniques borrowed from French kitchens.
“You can press them in a waffle iron for a crisp, caramelised finish, or turn them into croutons for desserts,” he said.
“Even something simple like adding condensed milk or citrus zest can completely change the flavour profile.”
Behind all the buttery upgrades and sweet toppings is a surprisingly simple philosophy.
“French food is not about complexity, it is about doing simple things exceptionally well,” Charasse said.
“When you focus on quality and balance, even something humble becomes extraordinary.”
With Easter entertaining season approaching, he believes this approach offers an easy way to impress guests without turning your kitchen into a full-blown bakery.
“You can create something that feels restaurant quality at home,” he said.
“It is about taking a familiar favourite and making it unforgettable.”
His advice for Australians this Easter? Stop playing it safe with your buns.
“Stop eating hot cross buns the same way every year,” he said.
“Elevate them, experiment with them and enjoy them the way they deserve.”
Or, as Charasse neatly sums it up, the French way is simple. “Take something good and make it exceptional.”
