Choc Sultana Hot Cross Bun
Preparation 105 Minutes
Cook 30 Minutes
Serves 12
Method
Preheat oven to 200°C
- Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
- Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
- Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
- Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
- Turn onto a wire rack, serve hot with butter, if desired
Ingredients
4 cups plain flour
2 tsp mixed spice
2 tsp cinnamon
125g butter, softened
2 x 7g sachets dry yeast
½ cup castor sugar
250g Sunbeam Sultanas
80g Sunbeam Currants
250g milk chocolate dots, chopped
250ml warm milk
2 eggs, lightly beaten
Flour paste for crosses:
1/3 cup water
½ cup plain flour
1 tbs castor sugar
Recipe Collection
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.
Hummingbird Christmas Cake
Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
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.
Christmas Lava Puddings
Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.
- Combine all ingredients (except white chocolate) in a bowl. Mix well.
- Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
- Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
- Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.
Cherry Dark Choc Biscotti
Preheat oven to 180ºC (160ºC fan). Line a large oven tray with baking paper.
In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs. Whisk until pale and fluffy. Add both flours, nuts, sultanas and cherries and stir to combine.
Lightly dust a clean work surface with flour. Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log. Transfer to prepared tray, flatten the tops slightly then bake for 30 mins. Remove tray from oven and allow logs to cool for 20 mins. Reduce oven temperature to 140ºC.
Use a serrated knife to diagonally cut slices, about 5mm thick. Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry. Transfer biscuits to a wire baking rack to cool completely.
Place chocolate in a microwave safe bowl and melt according to packet instructions. Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess. Sprinkle extra almonds over the chocolate to decorate.
Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
Fruit & Maple Chocolate Cupcakes
To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.
In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.
To make the buttercream, use an electric beater to whisk butter until smooth and creamy. With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.
Decorate cupcakes with the buttercream.
