Easter

Happy Easter
From 101lifeStyle.com

Easter Dessert Recipes:

4. Hot Cross Buns:
Materials Required: 15g / 1/2 oz fresh yeast; 1 tsp sugar; 55gm, white flour; 1 large egg, beaten; 215 ml / 7 1/2 fl oz warm water; 450 gm white flour, for dusting; 1 tsp salt; 2 tsp ground mixed spice; 85 gm unsalted butter, cut into cubes, plus extra for greasing; 85 gm sugar; 1 zest of a lemon; 170 gm mixed dried fruit;
For the hot cross topping: 2 tbsp plain flour; Vegetable oil, for greasing; 1 tbsp golden syrup, gently heated, for glazing;
1. Beat up the egg and enough warm water to make a liquid of approximately 290 ml pint.
2. Mix with it the yeast, flour and sugar and whisk until the mixture is smooth and combined well, then cover it with a lid and keep it aside in a warm place for half an hour.
3. Sieve the flour, add salt and ground mixed spice into a large mixing bowl, then put in butter with your fingertips. Make a well in the mixture, adding lemon zest and sugar to it, and then pour in the ferment starter.
4. Using your hands, mix the flour with the contents in the well, mixing it well enough with the ferment starter, so that the mixture becomes into soft dough.
5. Put the dough on a lightly floured work surface, knead it till it gets smooth and gets elasticity.
6. Now mix the dried fruits into the dough until it is mixed well.
7. Take a warm mixing bowl and grease it with butter. Now make the dough into a ball and put it in the prepared bowl, cover with a clean tea towel and keep it aside in a warm place for one hour.
8. Put the dough onto a lightly floured work surface and put pressure on the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and keep it aside for a further 30 minutes, allowing it to rise.
9. Put the dough onto a lightly floured surface, and make 12 equal divisions. Make each piece into a ball, and then flatten it slightly into a bun shape by using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
10. Take a baking tray, grease with butter and transfer the buns to the tray. Cut a cross in each bun, almost cutting all the way through the dough, but not all the way through, so that each bun is almost cut into quarters.
11. Take greaseproof paper, and wrap the tray with the buns on it loosely, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and keep it aside in a warm place for a further 40 minutes, allowing it to rise.
12. Preheat the oven to 240 degrees.
13. For the topping, mix the plain flour to a smooth paste with two tablespoons of cold water.
14. When you find that the buns have risen, remove it from the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and insert a cross over the cuts in each bun.
15. Now, put the buns to the oven, bake it for 10 minutes, wait till it has risen and has become a pale golden brown color. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

5. Frozen Eggnog:
Materials Required: 2 egg yolks; 75 gm caster sugar; 2 tablespoons cream sherry; 300 ml double or whipping cream; Sweet cicely, to decorate;
1. Place the egg yolks, sugar and sherry in a bowl over a pan of boiling hot water and beat until thick and creamy. Remove the bowl from the heat and continue beating until the mixture is cool. Transfer the mixture to a freezer container.
2. Whip the cream to soft peaks, and then fold it into the mixture and freeze until firm without further beating. Decorate each portion with fresh herbs.

6. Easter Cookies:
Materials Required: 2 1/4 c Flour; 1 1/4 tsp Baking powder; 1/4 tsp Salt; 1/2 c Butter, softened; 1 c Powdered Sugar; 1 Egg; 2 tb Brandy or Milk; 1 tsp Vanilla; 1 Egg Yolk; 1 tb Milk beaten together; 3 tb Sesame Seeds;
1. Take medium bowl, put flour, baking powder, salt and keep it aside.
2. Now take another larger bowl, and put butter and sugar, beating it until it gets fluffy.
3. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture with a cup at a time, blending well after each addition.
4. Take 1 teaspoon of dough and roll on a lightly floured surface into a 6 inch rope, then fold it in half and twist it 2 to 3 times, then pinch the ends together.
5. Now place it 1 inch apart from each other on 3 greased cookie sheets.
6. Brush with egg and milk mixture. Sprinkle with sesame seeds.
7. Bake 10-15 minutes in a preheated 375 degrees F oven until golden. Cool on rack. You can keep it in an airtight container to be stored. This makes 4 dozen cookies.

Easter Recipes

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