Sunday, March 28, 2010

Easter Recipes

With Easter fast approaching, now is the time to get prepared! We have found a great selection of recipes to fill your tummies over the Easter long weekend. From traditional hot cross buns through to Hot Cross Truffles and Easter Bunny Biscuits, you will be sure to have a fantastic time cooking and more importantly eating these treats! 



Makes 12

Ingredients

  • 4 cups plain flour
  • 2 x 7g sachets dried yeast
  • 1/4 cup caster sugar
  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 1 1/2 cups currants
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten

  • Flour paste

  • 1/2 cup plain flour
  • 4 to 5 tablespoons water

  • Glaze

  • 1/3 cup water
  • 2 tablespoons caster sugar


  • Method
    Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

    Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

    Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.

    Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

    Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
    Notes
    These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, place 1 hot cross bun onto a sheet of paper towel. Heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.


    Hot cross truffles by Taste.com.au
    Hot cross buns are traditionally eaten during Easter, but these fruity spiced chocolate truffles look just like them and taste even better!
    Preparation Time
    60 - 290 minutes
    Cooking Time
    20 minutes
    Makes
    10
    Ingredients
             2 x 100g pkts Lindt Excellence Extra Creamy milk chocolate, coarsely chopped
             80ml (1/3 cup) thickened cream
             60g (1/3 cup) dried mixed fruit
             1/2 tsp ground mixed spice
             1/4 tsp ground cinnamon
             1 x 375g pkt milk chocolate melts
             150g white chocolate melts

    Method
    Place milk chocolate and cream in a heatproof bowl over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and the mixture is smooth.

    Remove any whole cherries from the mixed fruit. Add the mixed fruit, mixed spice and cinnamon to chocolate mixture and stir to combine. Cover and place in the fridge for 3 hours or until firm.

    Line a baking tray with non-stick baking paper. Use your hands to roll tablespoonfuls of mixture into balls. Place on the lined tray. Place in the fridge for 30 minutes or until firm.

    Place the milk chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and is smooth. Use a truffle dipper or a fork to dip 1 truffle into the melted chocolate to evenly coat. Remove truffle, tapping the dipper handle gently on the edge of the bowl to shake off excess chocolate. Place on the lined tray. Set aside for 10 minutes to set.

    Place white chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and is smooth. Transfer to a piping bag fitted with a 4mm plain nozzle. Pipe a cross on the top of each truffle. 

    Set aside for 10 minutes to set. Serve.
    Notes
    Time plan tip: Make up to 3 days ahead. Store in an airtight container in the fridge. Remove from the fridge and bring to room temperature before serving.


    Easter bunny biscuits by Taste.com.au
    Makes
    16
    Ingredients
             125g butter, softened
             1/2 cup caster sugar
             1 egg yolk
             2 1/2 tablespoons golden syrup
             2 cups plain flour
             1 teaspoon bicarbonate of soda
             3 teaspoons ground ginger
             1 1/2 teaspoons ground cinnamon
             1 cup pure icing sugar, sifted
             1/2 small lemon, juiced
             ribbon, for decoration

    Method
    Preheat oven to 180°C. Line 2 baking trays with baking paper.
    Using an electric mixer, cream butter and caster sugar until pale and creamy. Add egg yolk and golden syrup. Beat to combine. Sift flour, bicarbonate of soda, ginger and cinnamon together over butter mixture. Stir with a wooden spoon to form a stiff dough.
    Press dough into a 10cm round. Roll out between 2 sheets of baking paper until 5mm thick. Place, between baking paper, on a tray. Refrigerate for 20 minutes or until firm.
    Using an 8cm rabbit shaped biscuit cutter, cut 16 biscuits from dough. Place on prepared trays. Using a chopstick or skewer, punch 1 hole at the top of each biscuit and make small indentations on biscuits to decorate.
    Bake for 15 minutes or until firm to touch. Allow to cool on trays (biscuits will firm further on cooling).
    Sift icing sugar into a bowl. Gradually add 1 tablespoon lemon juice and stir until icing is smooth. Spoon into a small snap-lock bag. Squeeze out air and seal. Using scissors, snip 1 corner from bag and pipe icing on biscuits. Allow icing to set. Thread ribbon through holes. Serve.
    Notes
    You can bake biscuits up to 3 days ahead. Store in an airtight container.

    For more great Easter recipes visit http://www.taste.com.au/recipes/collections/easter




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