Deep Fried Hot Cross Buns Balls

clock 30 minutes + 10 minutes bowl Serves 6


  • 1L vanilla ice cream
  • 6 Countdown Hot Cross Buns
  • 1 egg, lightly whisked
  • 1 cup fine breadcrumbs
  • Oil for cooking
  • Honey, to serve
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  • 1. Roll 6 x ice cream balls. Re-freeze for at least four hours or overnight.

  • 2. Cut the hot cross buns in half but not right through. Using a rolling pin flatten a little.

  • 3. Working quickly, wrap each ice cream ball in a hot cross bun, moulding into a ball shape. Place back into the freezer for another 4 hours or overnight.

  • 4. Dip each ball into the egg and then breadcrumbs. Refreeze until ready to cook.

  • 5. Half fill a pot with oil or use a deep fat fryer heating it to a medium temperature or about 180°C.

  • 6. Take the balls from the freezer and cook immediately for 2 or 3 minutes until golden on the outside. It may pay to cook one first to ensure the temperature is right.

  • 7. Serve with a drizzle of honey.

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