Hot Cross Bun Loaf
Preparation 1 hr 50 min
Cook 35
Serves 12
Method
Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined.
Add in melted butter, warm milk, egg, sultanas and currants.
Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.
Knock the air out of the dough and then shape it into a loaf.
Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size.
Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.
Pre heat oven to 180 degrees.
Cross Method
Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times.
Bake in the oven for 35 minutes, or until it sounds hollow when you tap it.
Let cool on a baking rack for 15-20 minutes.
Drizzle Method
Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm.
Ingredients
9g of dry yeast
110g caster sugar
375g warm milk
640g bread flour
1 tbsp cinnamon powder
1 tbsp all spice
½ tsp salt
110g Sunbeam Australia Currants
110g Sunbeam Australia Sultanas
50gm Unsalted butter, melted
1 whole egg
For the cross (optional):
75g of plain flour
5 tbsp of water
For the drizzle:
150g icing sugar
15ml lemon juice
Recipe Collection
Spiced Nuts & Seeds
- Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds in a large bowl with salt and spices.
- Combine oil and maple syrup and tip over nut mixture. Toss well.
- Spread onto a lined oven tray and bake for 12 minutes, tossing occasionally until toasted. Remove from oven and allow to cool.
Butter Chicken
1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.
2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.
*For a faster cooking time, cook on High heat for 4 hours.
Burnt Honey and Macadamia Semifreddo
- Line a 2L freezer-safe container with baking paper.
- In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
- Combine all eggs, vanilla, sugar and salt in a heatproof bowl. Bring a saucepan of water to a simmer, place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
- Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
- Serve generous scoops in waffle cones.
Macadamia and Cacao Balls
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Family Fruit Mince Tart
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Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.
Enclose in plastic wrap; refrigerate 30 minutes.
Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.
Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.
Meanwhile, preheat oven to 200°C.
Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.
Add fruit mince in an even layer over tart base.
Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.
Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.
Simnel Cake
Preheat the oven to 180degress.
Butter the walls of your Bundt tin well.
Chop your glace cherries into quarters and mix into your mixed fruit.
Cream the butter and sugar until light and fluffy and add the lemon zest.
Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.
Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.
Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.
Mix in the mix, then the fold in the fruit.
Spoon the mixture evenly around the Bundt tin and smooth out the mix.
Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.
Let the cake rest for 15 minutes before turning it out to cool further.
For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!
