My first batch of hot cross buns ever...and they were a success!

I was going to do Nigella Lawson's recipe, but hers looked all flat and lifeless. And every other recipe I read, looked like way too much work! I was pretty sure Donna Hay had a recipe and I'm glad she did. Like most of her recipes, this one was easy.

I felt that Donna Hay's recipe didn't include enough mixed fruit so I added in LOTS more. I have made alterations in the recipe to about 2.5 cups of mixed fruit, but you can add more or less depending on how fruity you like your buns.

I feared they were going to be as hard as rocks but they weren't. They were surprisingly soft and delicious! The spices were right, the flavour was there, and I'm so glad they were a success. I might try choc chip ones next time!


Hot Cross Buns
Donna Hay, alterations by Iron Chef Shellie

2 tablespoons dried yeast*
¼ cup (55g) caster (superfine) sugar
1½ cups (375ml) warm milk
4¼ cups (635g) plain (all-purpose) flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg
¼ cup (55g) caster (superfine) sugar, extra
2½ cups mixed fruit

Crosses
½ cup (75g) plain (all-purpose) flour
⅓ cup (80ml) water

Glaze
2 teaspoons sugar
1 teaspoon powdered gelatine
¼ cup (60ml) water

1. Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface.

2. Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.

3. Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.
4. Preheat oven to 200ºC (390ºF). To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag** and pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.

5. To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with butter.

* You will need this amount of yeast because of the amount of sugar in the recipe.
** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.

Makes 12.

Voila! Bon Appétit!

Since I hadn't baked for about a week I was starting to feel the need to get into the kitchen and make something tasty. I found this recipe in my "to try" folder. I had all the ingredients in the cupboard so I didn't need to venture down to the shops... which was great cos I really couldn't be bothered battling people down at the supermarket.


This recipe is super easy to make, I didn't even have to get the electric mixer dirty!
This bread recipe didn't even require yeast, which for some reason I'm a bit scared of using. But I'm going to have to get over my "yeast phobia" soon because I plan to make some hot cross buns since it's Easter soon!

The coconut bread is so nice you don't even need to have it with butter. I always love cinnamon in cakes and slices, and this was no exception.
Delicious for breakfast, or even morning/afternoon tea.

Coconut Bread
Bill Granger

2 eggs
300ml milk
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup caster sugar
150g shredded coconut
75g unsalted butter, melted

to serve:
butter
icing sugar

1. Preheat oven to 180°C. Lightly whisk eggs, milk and vanilla together.

2. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.

3. Pour into a greased and floured 21 x 10cm loaf tin and bake for 1 hour, or until bread is cooked when tested with a skewer.

4. Leave in the tin to coll for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.