Sultana Cinnamon Mini Muffins

White Christmas

Almond Star Bread

Preheat the oven to 180℃.  

 To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.  

Slice each piece of puff pastry into 4 x 25cm circles.  

Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.  

Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.   

Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.  

Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.   

Remove from the oven, allow to cool and then dust with icing sugar, to serve.  

Traditional Hot Cross Buns

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined. 

Add in your melted butter, warm milk, eggs and raisins. 

Mix with your 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 roll it into a log before cutting it into 12 even pieces. 

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.  

Cover balls of 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 after leaving it to rest. 

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically. 

Bake in the oven for approximately 20 minutes or until nice and golden brown. 

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines. 

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish. 

Easter Carrot & Sultana Cake

Preheat oven to 180C. Grease and line two 20cm cake tins.

In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.

In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.

Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)

Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.

Meanwhile, prepare the icing.

In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.

Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.

Decorate with topping of choice.

Golden Fruit Cake

Preheat oven to 180C/160C fan-forced. In a large bowl add Sunbeam Almond Meal, sugar the butter and egg and combine until a breadcrumb texture. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Making sure you have made even base and sides, the palm of your hand for the base. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 – 30 minutes or until golden. Set aside to cool.

Baked Sultana Stuffed Apples

Core apples and peel from the top to about half way down.

Mix Sunbeam Sultanas, sugar, cinnamon and butter together, stuff the centre of each apple with the mixture.

Put in a greased baking dish, and if there is any stuffing left over fill the spaces between the apples with it.

Pour in enough water to cover bottom of baking dish, and bake slowly till apples are tender and syrup like caramel.