Easter is coming up real soon, and we all know that food is a big part of the festivities. Nobody can say no to a sweet treat or a fluffy cake on the table. All over the world, there are different dishes that are enjoyed as the lenten season concludes itself. Here in Australia, hot cross buns have become a big must-have in every home during Easter. Other countries also have their own Easter staples. Today, we’ll be talking about – and sharing recipes on – three famous Easter bread recipes all over the world.
Hot Cross Buns
- 310 ml milk
- 14 g dried yeast (packets) OR 42 g fresh yeast
- 165 g caster sugar
- 650 g plain flour
- 190 g mixed dried fruit
- 100 g melted unsalted butter
- 1 egg
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- Pour in milk and 75 g of sugar in a saucepan. Cook and stir over low heat until lukewarm. Turn off the heat then add the yeast. Let stand on stovetop until foamy (around 10 minutes).
- Sift 500 g of flour together with the spices and a pinch of salt in a bowl. Then, add the fruit, the yeast mixture from earlier, the lightly beaten egg and butter. Keep stirring until you form a dough. Knead until smooth and elastic. Lay on an oiled bowl, then cover with cling wrap. Let it stand until it doubles in size (around an hour or so).
- Cut the dough to form 16 equal pieces. Shape into balls. Place in a greased square cake tin and cover again with cling wrap. Let stand until the dough has risen to the level of the tin’s rim.
- Preheat the oven to 200C.
- Mix the rest of the flour with 60 ml of water and 1 tbsp sugar. Place in a piping bag and pipe the crosses on the buns (refer to photo).
- Bake for 10 minutes, then turn the temperature down to 180C. Bake for another 15 minutes or until risen and golden brown. Cool on a wire rack.
- Mix the rest of the sugar with 2 tbsps of water in a saucepan over low-medium heat. Allow sugar to dissolve and bring to a boil. As a hot syrup, brush on top of the buns, then serve.
- 1 cup of milk
- stale french bread
- cinnamon sticks and powder
- lemon peel
- 1 egg
- vegetable oil
- Mix milk, cinnamon sticks, lemon peel and 3 tbsps of sugar in a medium-sized pot. Let it boil and stir regularly to dissolve the sugar.
- Once boiling, remove from heat. Take out the lemon peel and cinnamon sticks.
- Take 2-3 cm-thick slices of bread and spread them over a plate.
- Pour the milk mixture over the bread, trying to let them absorb as much as possible without disintegrating.
- Let the bread rest and cool.
- Beat the egg in a bowl and heat with oil in a pan.
- Dip the bread into the egg mixture, then fry the slices on each side until golden brown.
- Set on paper towels to cool and drain excess oil.
- Mix some sugar and cinnamon powder in a mortar. Grind for a minute or two. Sprinkle this on top of the torrijas, then serve.
Alternatively, you can serve this with jam, syrup or whatever you fancy. Torrijas are best enjoyed while hot and crispy.
Classic Marble Cake
- 2 eggs
- 150 g butter
- 250 ml milk
- 375 g self-raising flour
- 220 g caster sugar
- 150 g icing sugar
- 3 tbsps cocoa powder
- 1 tsp vanilla essence
- extra butter
- Preheat the oven to 180C. Grease a bundt pan.
- Beat butter and caster sugar together until creamy and pale. Then beat in vanilla and eggs.
- Fold in milk and flour.
- Divide the mixture to 2 portions. Add 1 tbsp of cocoa powder to one portion.
- Spoon the mixtures alternately to the pan.
- Bake for 40-45 minutes.
- Set aside for 15 minutes then let cool on a wire rack.
- In a bowl, mix icing sugar, 2 tbsps of cocoa powder, and butter (about 20 g). Add 2 tbsps of boiling water and stir well.
- Pour the icing sugar mixture over the cake before serving.
Alternatively, you can just dust off powdered sugar on top instead.