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Spiced Pear & Chocolate Hot Cross Buns

Spiced Pear & Chocolate Hot Cross Buns

SERVES
16
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Easter, Hot Cross Buns
Collections Special occasion

INGREDIENTS

  • 7 g sachet fast action dried yeast
  • ¼ cup raw caster sugar
  • 280 ml warm milk
  • 60 g unsalted butter, melted
  • 1 extra-large egg, lightly beaten
  • 3 ½ cup strong bakers plain flour
  • 2 tspn mixed spice
  • 2 tspn ground cinnamon
  • 2 tspn ground ginger
  • 1/4 tspn salt
  • 260 g dried pear, chopped
  • 100 g chocolate chips
  • Flour paste for crosses
  • 1/2 cup plain flour
  • 2 tspn caster sugar
  • 2 tspn oil
  • 1/4 cup water
  • Glaze
  • 1/4 cup apricot jam, hot

METHOD

  1. Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
  2. Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
  4. Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
  5. Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
  6. Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
  7. For the flour paste, combine flour, sugar, oil and water, stirring until smooth.  Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
  8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.

Print Recipe
Spiced Pear & Chocolate Hot Cross Buns
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Recipe Notes
  1. Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
  2. Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
  4. Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
  5. Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
  6. Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
  7. For the flour paste, combine flour, sugar, oil and water, stirring until smooth.  Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
  8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.
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Cherry & almond cheesecake

Cherry & almond cheesecake

SERVES
10
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Cheesecake, Cherry
Collections Special occasion, Summer

INGREDIENTS

  • 250 g almond biscotti
  • 125 g unsalted butter, melted
  • 750 g full fat soft cheese of your choice
  • 1/2 cup raw caster sugar
  • 2 tsp vanilla bean paste
  • 2 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 300 ml pure cream
  • 1/4 cup water
  • 10 g powdered gelatine

METHOD

  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.
To serve, place cheesecake on a serving plate, top with cherries & sprinkle over almonds.

Print Recipe
Cherry & almond cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.

To serve, place cheesecake on a serving plate, top with cherries & sprinkle
over almonds.

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Lemon pavlova with summer fruits

Lemon pavlova with summer fruits

SERVES
8
COOK TIME
2
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Christmas, Pavlova
Collections Special occasion, Summer

INGREDIENTS

Lemon pavlova
  • Finely grated zest of 1/2 lemon
  • 3 tsp cornflour
  • 4 egg whites, at room temperature
  • pinch salt
  • 1 cup raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • Vanilla yoghurt cream
  • 250 ml cream
  • 2 tsp vanilla bean paste
  • 150 ml Greek style yoghurt
  • 200 g fresh summer fruit (eg. peaches, mango, passionfruit, raspberries, strawberries), sliced

METHOD

  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.
To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

Print Recipe
Lemon pavlova with summer fruits
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.

To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

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