Mini Easter Panettone
Preparation 10 Minutes
Cook 25 MIN + PROVING TIME 2 HRS Minutes
Serves 12
Method
In a medium bowl, whisk together the eggs, yolk and vanilla.
In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.
Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.
Stir in the butter, sultanas and mixed fruit. Mix until combined.
Divide the dough into 12 equal pieces and put into prepared cases.
Cover again and let rise for a further ½ hour.
Brush the tops with milk and bake for 25 mins or until cooked through and golden.
Cool on tray.
Meanwhile, make the icing.
In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.
Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.
Ingredients
2 eggs, plus 1 yolk
1 tsp vanilla paste
500g plain flour
2 x 7g sachets instant yeast
1 cup caster sugar
1 tsp salt
1 ¼ cup warm milk
200g unsalted butter, softened
100g Sunbeam sultanas
80g Sunbeam mixed fruit
Milk for brushing
Dried rose petals, optional
Icing
½ cup icing sugar, sifted
3 tbspn water
Pink food colouring
Recipe Collection
Spiced Oat Slice
- Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
- Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.
Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.
Shortbread Layered Fruit Mince Butter Cake
Preheat oven to 180°C/350°F.
Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.
Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.
Mini Bombe Alaskas
Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*
Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt). Add fruit, nuts and sherry and use a spatula to mix well.
Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.
Slice the madeira cake horizontally into three big slices, about 2cm thick. Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices.
To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
One at a time, carefully remove an icecream from the mould and place on top of a cake round. Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden. Serve and repeat with remaining prepared icecreams.
Hot Cross Muffins
- Preheat oven to 200°C. Grease and line a 12 hole muffin pan. Sift flour, mixed spice and cinnamon into a large Combine the egg, milk and butter in a jug. Pour into a well in the centre of the flour mixture. Stir until just combined.
- Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely
- Place the icing sugar in a small bowl. Gradually stir in water to make a thick icing. Pipe a cross onto each muffin and set aside until the icing is set.
Sultana & Cornflake Cookies
Preheat oven to 180°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour. Fold flour, 1 cup cornflakes, sultanas through mixture. Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. Bake in oven about 20 minutes or until browned. Cool on trays.
Roasted Peach Parfait with Gingerbread Granola
For the granola
Preheat the oven to 180℃.
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.
Notes
Granola will store in an airtight container or jar for up to 2 weeks.
For the Peaches
Preheat the oven to 180℃.
Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.
Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.
To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.
