Homemade hot cross buns

These come with a warning on a few levels:

• They taste amazing so be careful you don't eat the whole tray!

• They take a lot of effort and patience to make - much, much more than simply picking up a packet from a supermarket.

• I wouldn't call them 'simple' to make and wouldn't usually post a recipe with this much effort but since it is Easter, many of us are wanting to do something special and this recipe is exactly that, special!

• If you are going to try it - you MUST use 'bakers flour' - not plain flour.  I have made this rookie error a few times because I was just being stubborn but don't waste your time with plain flour - they don't turn out any where near as good. 

I certainly don't blame you if you look at this recipe and think "NO WAY"  but I just wanted to try it and judging by the comments on my earlier post, some of you may want to as well. 

I found this recipe on the Thermomix recipe community website and adapted it to try and cut down a few steps.  (http://www.recipecommunity.com.au/baking-sweet-recipes/best-hot-cross-buns-light-fluffy/152095)

I have included both TMX and non-TMX versions depending on what equipment you have at home. 

Happy Easter and goodluck!!

Amanda xx

INGREDIENTS

Dough

• 4 tsp dry/instant yeast
• 620 g bakers flour - not ordinary plain flour
• 50 g sugar
• 380 g milk
• 1.5 tsp salt
• 2 tsp cinnamon
• 2 tsp mixed spice
• 60 g Butter
• 1 egg
• 250 g sultanas

Paste for Crosses

• 90 g bakers or plain flour
• 100 g water
• 1 pinch salt
• 1 tbsp olive oil

Glaze

• 2 tbsp water
• 2 tbsp sugar

THE THERMOMIX WAY

1.  Add milk and yeast into TMX bowl and heat for 3 mins, 37 degrees, speed 1. 

2.  Add in all other dough ingredients (excl sultanas) and mix for 15 seconds, speed 7. 

3. Knead for 2 mins.

4. Add sultanas and knead for a further minute. 

5. Place in a large bowl, cover and allow to sit somewhere warm for 1 hr or until doubled in size. 

6. Once risen, punch dough down then turn out onto a floured surface and knead with your hands for a few minutes to bring it all together. 

7. Divide dough into approx 18 small balls and place close together on a lined oven tray.

8. Set aside for approx 20 mins and allow buns to rise.

9. Preheat oven to 200 degrees C.  You can now pipe the crosses onto the buns or skip this step altogether.  To make the crosses, mix together flour, water, salt and oil.  Mix for 30 seconds, speed 4. Scoop into a zip lock bag and snip off the end.  Pipe the crosses onto the buns. 

10.  Place in preheated oven for 20 mins or until golden and cooked through. If you feel they are browning a little too quickly, cover the top with baking paper. 

11.  Remove from the oven and make the glaze.  Add water and sugar into TMX and cook 2 mins, 100 degrees, speed 4.   Brush buns with hot syrup. 

AND FINALLY.... EAT!

THE NON-THERMOMIX WAY

I will be honest when I say that I haven't tried this method yet.  I have just converted the TMX version for all of you who don't have one.  The process is the same but you need to use your microwave and electric mixer instead. 

1. Warm the milk in the microwave for 2 mins.  Pour into a large mixing bowl.  Add yeast.  Whisk until combined. 

2.  Add in all other dough ingredients (excl sultanas) and mix together using the dough hooks of your electric mixer. Knead until it is a smooth dough consistency.

3.  Add sultanas and continue to knead until sultanas are incorporated into the dough. 

4.  Cover and set aside somewhere warm for 1 hr or until doubled in size. 

5. Once risen, punch dough down then turn out onto a floured surface and knead with your hands for a few minutes to bring it all together. 

6. Divide dough into approx 18 small balls and place close together on a lined oven tray.

7. Set aside for approx 20 mins and allow buns to rise.

9. Preheat oven to 200 degrees C.  You can now pipe the crosses onto the buns or skip this step altogether.  To make the crosses, mix together flour, water, salt and oil in a bowl.  Whisk until it forms a smooth paste. Scoop into a zip lock bag and snip off the end.  Pipe the crosses onto the buns. 

10.  Place in preheated oven for 20 mins or until golden and cooked through. If you feel they are browning a little too quickly, cover the top with baking paper. 

11.  Remove from the oven and make the glaze.  Add water and sugar into a small bowl and stir to combine. Microwave for 30 seconds, stir until the sugar has dissolved. You may need to microwave again.  Brush buns with hot syrup. 

AND FINALLY.... EAT!

Banana & maple syrup bread

Afternoon tea is ready!! It is as easy as throwing everything in one bowl and beating. It is similar to my banana bread recipe but the added maple syrup gives it a lovely taste.

It is perfect for school lunches as it is a little firmer than a cake and will hold together nicely while your kids thrash it around in their bags.

Enjoy,
Amanda

BANANA & MAPLE SYRUP BREAD

• 125g butter, softened
• ½ cup brown sugar
• ½ cup maple syrup
• 2 eggs
• 2 lge bananas, mashed (1 cup)
• 2 ½ cups self-raising flour
• ½ tsp bicarbonate of soda 

1. Preheat oven to 160°C. Line loaf tin (approx. 15cm x 25cm) with baking paper.

2. In a large bowl, combine butter, sugar & maple syrup. Beat with an electric mixer until smooth.

3. Add eggs & beat.

4. Add banana, flour & bicarb soda. Beat until well combined. 

5. Pour into loaf tin and bake for 1 hour or until cooked through. Check if centre is cooked by inserting skewer. If it comes out clean, the cake is cooked.

Strawberry pavlova roll

If you are planning something special this weekend, why not try this - Strawberry Pavlova Roll.  It is easier than it looks and tastes amazing. Best of all you can make it ahead of time so you only need to slice and eat when it is time for dessert.

Enjoy,
Amanda xx

STRAWBERRY PAVLOVA ROLL

• 4 egg whites
• ¾ cup caster sugar
• 1 tsp vinegar
• 1 tsp cornflour
• 1 tsp vanilla essence (or 1/2 tsp vanilla extract)
• 300ml thickened cream
• 250g strawberries, chopped
• 1 passionfruit 

1. Preheat oven to 175oC. Line a swiss roll tin (22cm x 32cm) or similar size baking tray with baking paper.

2. In a large bowl, beat egg whites until soft peaks form. Slowly add sugar & continue beating until mixture is smooth & glossy & all sugar is dissolved.

3. Fold through vinegar, cornflour & vanilla.

4. Pour into lined tin & spread out evenly. Bake in preheated oven for 15 mins.

5. Allow to cool completely in tin before turning out onto a sheet of baking paper sprinkled with caster sugar.

6. Whip cream. Spread over meringue & cover with chopped strawberries (reserving some to decorate the top of the roll).

7. Roll up from the long side & place on a plate, still covered with baking paper. Can be refrigerated for up to 24 hours before serving.

8. Top with extra cream, strawberries & passionfruit just prior to serving.

Apple crumble cake

This recipe was an experiment when I was working on my second cookbook (which isn't published yet) and it turned out to be one of my favourite cakes, especially with vanilla custard poured over it.  It is like an apple tea cake with a delicious crumble topping.  Perfect with a cup of tea or coffee for that afternoon break.

Enjoy!
Amanda xx

APPLE CRUMBLE CAKE

Cake
100g butter, softened
½ cup caster sugar
1 egg
1 cup self-raising flour
1/3  cup milk
3 granny smith apples

Crumble
50g chilled butter, chopped
½ cup flour (self-raising or plain)
½ cup brown sugar, firmly packed
½ tsp cinnamon


Preheat oven to 180oC. Grease a 20cm cake tin.

In a large bowl, add cake ingredients; butter, caster sugar, egg, self-raising flour & milk.

Peel & core apples.  Slice into pieces approx. ½ cm thick. Lay on top of cake batter.

In a bowl, add crumble ingredients; chilled butter & flour.  Rub together with fingertips until it resembles breadcrumbs.

Add sugar & cinnamon & stir to combine.  Sprinkle over the top of the cake.

Bake in preheated oven for 40 mins or until   cooked through.

Paleo Pumpkin Soup

My husband is trialing a new diet so tonight I jumped on board and we all ate the same thing - Pumpkin Soup.  It is the same as the recipe from my cookbook except that I left out adding the milk at the end of cooking time.  The beauty of the recipe is that is tastes delicious and only uses 4 ingredients.

Quick, easy, cheap & very healthy - what more could you want!!

I hope your family love it!
Amanda

Paleo Pumpkin Soup

• 1.4 kg Jap or Kent pumpkin (peeled & chopped)
• 3 cups chicken stock
• 1 large onion, diced
• 150g bacon pieces

1) In a large saucepan over high heat, add pumpkin & chicken stock. Bring to the boil then reduce to medium heat and let the pumpkin boil away.

2) In a large microwave bowl, add onion & bacon.  Cover with plastic wrap &              microwave on high for 2 mins.  Stir, then microwave for a further 2 mins.

3) Add onion & bacon mixture to the boiling pumpkin & stir through.  When pumpkin is soft, use a stick mixer and blend up the contents of the saucepan until smooth.  If too thick, add more water. 

5) Serve immediately or cover & refrigerate until required.  Reheat in                           microwave or on stove top.

FREEZING - pumpkin soup can be stored in airtight container & frozen for up to 6 months.   Thaw in fridge & reheat in microwave or over stove top. 

Homemade Vanilla Custard

I love homemade vanilla custard and yes... I have a thermomix to do it for me but I wanted to show you that it is so easy to make at home without a thermomix.  With minimal ingredients and only 15 mins, the end result is a beautiful custard that you can eat warm or cold poured over your favourite treat.  My favourite would have to be vanilla custard poured over sliced banana - YUM!!

Enjoy,
Amanda

HOMEMADE VANILLA CUSTARD
15 mins from start to finish

• 2 eggs
• 3 cups milk
• 3 Tbspn cornflour
• 3 Tbspn raw sugar (or any sugar you prefer)
• 1 tsp vanilla extract

1. In a saucepan, add eggs, milk and cornflour.  Whisk together until smooth.

2. Over high heat, whisk the mixture until it starts to heat up.  Once the temp of the milk increases and the mixture starts to thicken, reduce to low/med heat and whisk until thick & creamy. This will take approx 7 mins. 

3. Remove from heat & whisk in sugar and vanilla.  Add extra sugar if you like it sweeter. 

4. Eat warm or place into a bowl & refrigerate until cold. To stop a skin from forming over the top, cover with cling wrap & let the cling wrap sit on the surface of the custard as show in the picture below.  When you remove from the fridge, it will be thick so you will need to give it a good whisk to remove any lumps & make it smooth & creamy.

Sugar free chocolate cupcakes

This is a new one for me that I have adapted from a Paleo recipe. They turned out fantastic which is great considering they have no butter and sugar - my main staples for a cupcake recipe. 

I substituted some ingredients for those that are readily available to everyone to make a simple recipe with ingredients in your pantry. 

I hope you enjoy them as much as my children did today.  I did drizzled them with chocolate icing though...

Enjoy,

Amanda

Sugar free chocolate cupcakes

• 1 ½ cups self raising flour
• ½ cup cocoa
• 1 tsp baking powder
• ½ cup coconut oil, melted
• 4 eggs
• ½ cup honey
• ½ cup hot water

Step 1 - Preheat oven to 180 degrees C.  Line a 12 capacity cupcake tin with cases.

Step 2 - In a large bowl, sift flour, cocoa & baking powder.  Add coconut oil, egg, honey and hot water.  Beat with an electric mixer until very well combined.  The mixture will appear quite runny.

Step 3 - Pour the mixture into a jug.  This makes it easier to pour into the cupcakes.  Fill each case to ¾ full.  

Step 4 - Bake in preheated oven for 16 - 18 mins or until cooked through.