New Recipe: Easter baking: Traditional hot cross buns, and a carrot cake to sweeten your celebrations

Easter is all about delicious treats and quality time with loved ones. After a period of fasting during Lent, the Easter dinner table is flooded with delicacies, often featuring the dishes that were forbidden during this period.

Traditional hot cross buns, classic ham recipes, the British Simnel cake are some of the many dishes to savour on this day of celebration.

To help you navigate your baking for Easter, Chef Hemant Aswal, Pastry Sous Chef at The Imperial New Delhi, shares his recipe for delectable hot cross buns. But if that’s not your choice of dessert, fret not, there’s also a carrot cake recipe for you to devour.

Carrot cake


Ingredients

Carrot: 100 gm

Flour: 68 gm

Castor sugar: 68 gm

Egg: 1

Oil: 68 gm

Baking soda: 2 gm

Baking powder: 2 gm

Salt: 2 gm

Walnut: 48 gm

Cinnamon: 2 gm

Method

– Grate carrot and squeeze out the excess water

– Take egg, oil and sugar and mix together

– In a large mixing bowl take all dry ingredients

– Mix dry ingredients with wet ingredients

– Pour the mixture into a lined mould and bake at 180 c for 25-30 mins

– Decorate with Easter theme garnish

Hot Cross Buns

Makes: 16

hot cross bunsAgencies

Ingredients

Butter: 80 gm

Egg: 2 no.

Sugar: 48 gm

Salt: 8 gm

Yeast: 16gm

Milk: 80 ml

Water: 40 ml

Rum: 20 ml

Flour: 480 gm

Clove pwd.: 4 gm

Spice mix (cinnamon powder, ginger powder, mace powder, cardamom powder): 4 gm

Raisin: 40 gm

Julipan

Milk: 40 ml

Breakfast sugar: 40 gm

Flour: 40 gm

Method

– Mix flour and spices together

– Mix the rest of ingredients together except raisins and salt

– Fold flour mix in above mix and then add salt

– Add the raisins and knead to make a dough

– Prove dough for 30 mins

– Roll buns on a lined tray and leave them to prove

– Mix milk, breakfast sugar and flour together to make Julipan and fill in a piping bag

– Pipe Julipan cross over the buns

– Egg wash and sprinkle grain sugar over the buns

– Bake for 20 mins at 180 C



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