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Real Hot Cross Buns
Real Hot Cross Buns
Your Family April 2020
Cheats Hot Cross Buns
Cheats Hot Cross Buns
Ingredients
Ingredients
For the buns
500g pack white bread mix
2 heaped tsp mixed spice
50g butter
, chopped
50g golden caster sugar
50g mixed peel
85g currant
100ml milk
1 large egg
For the crosses and the glazes
3 tbsp plain flour
golden syrup for brushing
Method
Method
Tip the bread mix into a bowl and stir in spice and sugar. Rub in the butter with your fingertips. Stir in the peel and currants.
Pour 100ml/4fl oz water onto the milk, then beat in the egg and pour into the dried ingredients. Mix to a very moist dough (the wetter the better). Leave for 5 mins then cut in to 10 equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much). Even though the mixture is very moist, try not to use extra flour as it will toughen the dough.
Space the buns apart on 2 greased baking sheets, cover loosely with cling film, then leave in a warm room until about half again in size. This will take anything from 45 mins to 1 hr 15 mins, depending on how warm and moist the environment is.
When the buns are risen, heat oven to 220C/fan 200C/gas 7 and make the crosses. Mix the flour with 2½ tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners. Pipe crosses on each bun. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture and brush with golden syrup. They’ll keep fresh for a day, and after that are best toasted.
5 Ingredient Empty Tomb Rolls
5 Ingredient Empty Tomb Rolls
Ingredients:
Ingredients:
8 large marshmallows
3 tablespoons of melted butter
A mixture of equal parts cinnamon and granulated sugar (About 2 tablespoons of each)
A bag of pre-made bread dough (or find an easy dough recipe here)
Directions:
Directions:
Dip a large marshmallow in melted butter and roll in cinnamon and sugar mixture.
Place marshmallow on crescent roll piece.
Roll crescent roll dough completely around the marshmallow and pinch edges so it’s sealed.
Place into greased muffin tin.
Repeat for the remaining marshmallows and rolls
Cook for about 15 minutes at 350 degrees!
No bake egg nests
No bake egg nests
INGREDIENTS
INGREDIENTS
1 ½ cups unsweetened shredded coconut
3/4 cup chocolate chips
24 Cadbury mini eggs, jelly beans or macadamia nuts
DIRECTIONS
DIRECTIONS
Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt. Alternately, you can toast the coconut in a pan on the stove-top.
Let toasted coconut cool on baking sheet while melting chocolate. Add chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted. Add cooled coconut and melted chocolate into a large bowl and toss to combine. Use a spoon or ice cream scoop to scoop about 2-3 Tablespoons of the coconut chocolate mixture onto a piece of parchment and shape into a nest. Top each nest with 2-3 eggs. Repeat with remaining ingredients.
Let nests set at room temperature or place in the fridge or freezer to speed up the process. Store leftover nests in an airtight container at room temp for 4-5 days or in the fridge for longer storage. If you store them in the fridge, let sit for about 5-10 minutes before eating.
Pastel Bunny Sugar Cookies
Pastel Bunny Sugar Cookies
Ingredients
Ingredients
2 cups cold butter cubed
1 1/2 cups sugar, you can add 1/4-1/2 cup additional sugar for cookies not being topped with icing but I personally don't think it's necessary
1/2 teaspoon sea salt
2 eggs
1 1/2 teaspoons vanilla extract
5 1/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon nutmeg
1/2 cup sour cream
Instructions
Instructions
Preheat oven to 375°F.
Cream together butter, sugar, and salt in a stand mixer with paddle attachment.
Mix in the eggs and vanilla extract.
Add flour, cornstarch, and nutmeg. Mix on low until fully incorporated.
Stir in the sour cream.
Use a rolling pin to roll all of the cookie dough out to a thickness of 1⁄4 inch. You may also work with half of the dough at a time if needed. If your cookie dough is sticky you may lightly flour your surface. You can also place the dough in the refrigerator for 30 minutes if necessary. Cut cookie dough into desired shapes using your favorite cookie cutters.
Bake for 10 minutes or until edges are lightly browned. Do not overbake. Remove from oven.
Bunny Tail Flapjacks
Bunny Tail Flapjacks
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup butter, melted
TOPPINGS:
Banana slices, miniature semisweet chocolate chips, whipped cream and sweetened shredded coconut
Preheat griddle over medium-high heat. Whisk together flour, sugar, baking powder and salt. Combine egg, milk and melted butter; stir into dry ingredients just until moistened.
For each bunny, make a pancake 4 in. wide for the body, a pancake 2-1/2 in. wide for the head, two small oval-shaped pancakes for the feet and two small triangular pancakes for the ears. Spoon batter onto griddle; cook until bubbles form on top of pancakes. Turn; cook until second side is golden brown.
To form bunny, place ears at the top of a plate. Place head slightly overlapping the bottom of the ears; top with body slightly overlapping head and feet slightly overlapping body. Place a banana slice on each foot; arrange mini chocolate chips at the end of each foot for toes. Dollop whipped cream on body just above the feet; sprinkle with coconut for the tail. Serve immediately.
Test Kitchen Tip: A squeeze bottle filled with pancake batter is the perfect thing for getting just the right shapes. It's also a great way for little helpers to get creative.
Bunny and Chick Peanutbutter Sandwiches
Bunny and Chick Peanutbutter Sandwiches
Multigrain bread topped with peanut butter , apples, banana, strawberry and grapes.
Easter-themed Chocolate Bark
Easter-themed Chocolate Bark
INGREDIENTS
INGREDIENTS
340g semi-sweet chocolate chips
250g white chocolate baking bars
1 cup mini chocolate eggs with hard sugar shells
1/2 cup salted pretzel sticks
Pastel/springtime/Easter sprinkles
INSTRUCTIONS
INSTRUCTIONS
Line a baking sheet with wax paper or parchment paper. Set aside.
Pour semi-sweet chocolate chips in one microwave-safe bowl. Chop white chocolate baking bar into small pieces and place in another microwave-safe bowl. Microwave semi-sweet chocolate chips for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. (If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.)
Melt white chocolate by repeating the above process, but microwave for only 15 seconds after the initial 1 minute since white chocolate melts more quickly than regular chocolate.
Spread about 3/4 of the melted semi-sweet chocolate in a thin layer onto prepared baking sheet, forming a rough rectangle that measures about 9- by 12-inches. Dollop the melted white chocolate on top. Spoon the remaining semi-sweet chocolate onto the centers of the white chocolate dollops. Use a toothpick to swirl the semi-sweet and white chocolates together.
Immediately arrange pretzel sticks onto the swirled chocolate. Fill in the spaces between the pretzels with the chocolate eggs. Sprinkle the entire surface with sprinkles, pressing them lightly into the chocolate, if necessary.
Refrigerate until chocolate is set, about 45 minutes. Slide wax/parchment paper onto a cutting board and cut bark into pieces. Serve immediately or store in a tightly-sealed container in the refrigerator.
Pretzel & Smartie Bunny Bites
Pretzel & Smartie Bunny Bites
Ingredients
Ingredients
Pretzels or mini bakers biscuits
Directions
Directions
Start by prepping your white melting chocolate by cutting it into squares that fit on your pretzels.
You will also need to cut some of your candies in half. Using a sharp knife saw back and forth a few times and then press straight down.
Place your pretzels on a microwave-safe plate and add a piece of chocolate on each.
Heat them in the microwave. Times may be different based on the style of chocolate you buy. Start at 30 seconds and work your way up. You want your chocolate soft to the touch, but not melted all over your plate.
Place a full circle candy on your chocolate and lightly press down. Then, using your halved candies, add a couple bunny ears!
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