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
Sunbeam Fathers Day Nut Mix
Preheat oven to 160°C
Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.
Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.
In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.
Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.
Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
Crispy Chocolate Slice
- Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
- Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.
Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.
Hot Cross Bun Loaf
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.
Chocolate, Christmas, Gifting, Recipes, Sweet Treats
In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.
Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
Easter Fruit Loaf
Preheat oven to 180°C
Dough:
- Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
- Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
- Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
- Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.
Icing:
- Combine sifted icing sugar with boiling water.
Red Velvet Cupcakes
Preheat oven to 170°C.
- Line 24 cupcake pans with paper cases.
- Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
- Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
- Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
