Chocolate Easter

Ingredients:

• 150 gr butter, melted, cooled
• 1 cup firmly packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup plain flour
• 1/3 cup self-rising flour
• 1/4 cup cocoa powder
• 1/2 cup desiccated coconut
• 130 gr packet white chocolate Easter eggs, foil removed

Chocolate ganache:

• 200 gr block milk chocolate, chopped.
• 1/3 cup thickened cream.

Method:

1. Preheat oven to 180°C or 160°C fan-forced. Grease a 20 cm x 30 cm pan. Line with baking paper extending paper 2 cm from edge of pan at long ends.
2. Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. 
3. Sift over flours and cocoa. Add coconut. Stir to combine. 
4. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
5. Make chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. 
6. Spread ganache evenly over cold base. 
7. Gently press Easter eggs into ganache. 
8. Refrigerate for 20 minutes or until set. Cut into squares. Serve.

Hot Cross Buns

Ingredients:

• 6 teaspoons yeast
• 1 teaspoon flour
• 1 teaspoon White Sugar
• 1 1/4 cup milk, scalded
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 60 gr butter
• 1/4 cup White Sugar, extra
• 1 cup sultanas or sultanas/currants/peel
• 1 egg, beaten
• 1 cup flour (cross paste)
• cold water (cross paste)
• 1 tablespoon Caster Sugar (glaze)
• 1 tablespoon water (glaze)
• 1 teaspoon gelatin (glaze)

Method:

Dough

1. Crumble yeast into a small bowl, add the teaspoon each of flour and sugar. Mix in the milk which has been cooled slightly, cover and leave in warm place for 10 mins.
2. Sift the flour, salt and spice into a large bowl; rub in the butter and add the sugar and sultanas.
3. Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. 
4. Knead until light and smooth and no longer sticky.
5. Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 mins).
6. Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
7. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).

Cross Paste

1. Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
2. Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.

Glaze

1. Heat the caster sugar, water and gelatine in a saucepan and simmer 1 minute.
2. When the buns are cooked glaze them with the gelatine mixture while still hot.