French toasted hot cross buns with glazed figs and mascarpone

Prep time:
Cooking time:
Chilling/ Freezing Time:
30mins cooling time (glaze)
Level of Difficulty:
Induction cooktop, PowerMove


1 orange
1 cup caster sugar
6 Figs, quartered
2 eggs
1/2 cup milk
3 hot cross buns
250g mascarpone

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.

This is a rare time of year; figs are in season and hot cross buns are on the shelves. Why not make the most of it with this recipe!


Juice 1 orange and pour into saucepan. Add sugar then activate PowerMove on your Induction cooktop leaving your pan at the front section to bring contents to the boil on a high heat, stirring to dissolve sugar. Once boiling, slide pan to back of Induction surface to reduce to a low simmer. Stop stirring.

Place quartered figs into syrup, spooning the glaze over figs regularly. Once cooked, separate the figs and glaze and place in the fridge to cool.

Meanwhile, beat eggs and milk together in a bowl. Cut hot cross buns in half horizontally and dip into mixture so it covers the entire bun, allowing the excess to drip off.

Melt butter in a saucepan and place hot cross buns into pan. Cook each side for 1 to 2 minutes, until golden.

Assemble by placing the hot cross buns on a board inside face up. Place 3 or 4 fig quarters on each bun before spooning a generous scoop of mascarpone on top. Now, place the top half of the hot cross bun on top or serve on the side. Finally, top the buns with remaining fig pieces and drizzle glaze all over to serve!

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