EASTER SPECIAL - HOT CROSS BUNS !

HOT CROSS BUNS


Ingredients :


Refined Flour : 2 kg
Yeast : 100 gm
Salt : 40 gm
Castor Sugar : 400 gm
Eggs (whole ) : 700 gm
Wheat gluten : 5 gm
Milk : 400 ml
Water : 400 ml
Unsalted Butter : 900 gm
Raisins : 1 kg
Fondant icing : 320 gm
Old dough : 200 gm


Method :


Take a mixing bowl, add refined flour, yeast, salt, wheat gluten and sugar together and mix.
Then slowly add water, eggs, unsalted butter and milk, and very little quantity of old dough.
Mix it such that the dough structure should be soft and firm.
Also check whether the dough is stretchable for the perfect mix.
Then add raisins to it.
Knead the dough and keep it for refrigeration overnight.
Take out the dough from freezer and keep it at room temperature.
Then make round rolls of 80 gms each and arrange it on a tray.
Cut a cross on to it. Then prove it for one hour at room temperature.
Give an egg wash and set the oven temperature to 80 deg.
bake it for 20 min.
Put the buns on a cooling tray for 20 minutes to cool.
Then put the fondant icing strip across the cut on the bun.
Its ready to serve.




Source : Taste Buds, TOI

EASTER SPECIAL - EASTER EGGS !!

EASY TO MAKE EASTER EGGS


Ingredients :


For the Easter Egg  :
Sponge / Slice Cake : 300gm
Chocolate : 150 gm (melted)
Jam : 25 gm
Nuts : 25 gm
Raisins : 25 gm
Meusil : 100 gm


For Coating and Decoration :
Icing Sugar : 300 gm
Hot Water : 2-3 tbsp
Colour : few drops
Gems shaped chocolates for decoration


Method :


Crumble the sponge cake.
Add in the rest of the ingredients and work it so that it binds together.
Portion it into 60gm each, and press it into oval shapes with your hands.
Refrigerator for 30 minutes.
For the Coating, add hot water to the icing sugar along with the edible colour.
Cook it on a double boiler for about two minutes.
Place the eggs on a wire mesh and spoon out the hot icing onto the eggs.
Let the excess icing drip off.
Decorate with gems.
Carefully lift the eggs and place them in a decorative basket.


Source : Taste Buds, TOI