Easter Bakes

Easter Bakes

Treat your family to these gorgeous Easter bakes. One luxurious dough becomes 3 delicious treats. With PnP’s wide range of quality nuts and dried fruit, the possibilities are endless.

_MG_2759

Basic enriched dough

  • Serves 8
  • Takes 2 hours

65g PnP White Sugar
1 tsp PnP salt
10g yeast
1½ tsp PnP Cinnamon
1½ tsp mixed spice
zest of 2 PnP Lemons
zest of 2 PnP Oranges
770g bread flour
420ml lukewarm PnP Full Cream Milk
100g PnP Butter, melted
1 PnP Free Range Egg

  1. Combine the sugar, salt, yeast, cinnamon, mixed spice, lemon zest, orange zest and bread flour in a mixer with a dough hook. Whisk the milk, butter and egg together until well combined.
  2. Add the wet ingredients to the dry ingredients and mix for 10 minutes, or until the dough is soft and elastic.
  3. Cover the bowl with cling wrap and leave to rise for 1 hour, or until doubled in size.

Use it to make chocolatey hot cross buns

_MG_2759

  • Makes 12
  • Takes 1½ hours

1 batch basic enriched dough
100g dark chocolate, chopped
100g PnP Cranberries
For the crosses
60g bread flour
60ml water
For the glaze
60g PnP White Sugar
60ml water
½ tsp mixed spice

  1. Heat the oven to 200°C. Line a baking tray with baking paper.
  2. Roll the basic dough out and sprinkle with dark chocolate and cranberries. Fold the dough to enclose the filling and knead until the chocolate and cranberries are well combined.
  3. Divide the dough into 12 rolls. Place on the baking tray. Leave to rise for 20 minutes.
  4. For the cross paste; whisk together the bread flour and water until it forms a smooth paste. Place the paste in a piping bag with a small nozzle. Pipe a cross on each bun.
  5. Bake in the oven for 20 minutes or until golden brown.
  6. For the glaze; combine the sugar, water and mixed spice in a saucepan over a medium heat. Whisk until the sugar is dissolved. Bring to the boil; boil for 1 minute.
  7. Glaze the hot cross buns when they come out of the oven.

Use it to make a plaited breakfast bread

_MG_2762

  • Makes 2 small loaves or 1 large loaf
  • Takes 1½ hours

1 batch basic enriched dough
50g PnP Pistachio nuts, roughly chopped
50g PnP Almonds, roughly chopped
150g PnP Turkish Fig, chopped
1 egg
20g PnP Flaked Almond

  1. Heat the oven to 200°C. Line a baking tray with baking paper.
  2. Roll the basic dough out and sprinkle with pistachio nuts, almonds and fig. Fold the dough to enclose the filling and knead until the nuts and figs are well combined.
  3. Divide the dough in 3 pieces. Place the dough on a lightly floured surface and roll each piece into a 30-cm rope.
  4. Pinch the ends of the dough together, tuck the pinched end under the loaf. Plait the dough using the 3 strands.
  5. Pinch the ends together and tuck them under the bread. Place the bread on the baking tray and leave to rise for 20 minutes or until puffy.
  6. Whisk the egg with a pinch of salt. Brush the bread with the egg wash and sprinkle with flaked almonds. Bake in the oven for 20 to 30 minutes or until golden brown and cooked.

Use it to make Tropical Doughnuts

_MG_2759

  • Makes 24
  • Takes 1½ hours

1 batch basic enriched dough
100g PnP Tropical mix
50g desiccated coconut
50g PnP Castor Sugar
Oil for frying

  1. Roll the basic dough out and sprinkle with tropical mix. Fold the dough to enclose the filling and knead until the tropical mix is well combined.
  2. Mix the desiccated coconut and castor sugar in a bowl, set aside.
  3. Heat the oil in a deep fat fryer or large sauce pan to 190°C. Pinch off ping-pong-sized balls of the dough and fry in batches of 4 for 2 to 4 minutes on each side or until golden brown and cooked. Drain on paper towel. Toss the doughnuts in the coconut and sugar mixture until well coated. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Top

Send this to a friend