Hot Cross Buns

Use the basic dough recipe with this recipe.

Ingredients:
Add the following ingredients to the basic dough recipe
½ cup currants
2 tsp ground mixed spice
½ cup sultanas
1/3 cup dried mixed peel
[or replace currants, mixed spice and mixed peel with 1 1/3 cup of mixed fruit mix used for Christmas cakes]
2Tbsp plain flour
1-2Tsp cold water

Glaze 2Tbsp water
2Tbsp milk
3Tbsp sugar

Method:
Make 1 quantity of basic dough adding the currants, mixed spice and mixed peel before the milk mixture.

Preheat oven to 200 °C. Line a lamington tin with baking paper. Divide the dough into 12 equal pieces and shape each into a ball. Arrange balls 3 x 4 in the prepared tin. Cover loosely with a clean tea towel and put in a warm spot for 10 – 15 minutes. Mix the flour and cold water into a paste and put in a piping bag. Pipe a cross onto each bun. Bake for 25-30 minutes or until well risen and golden brown. Remove from oven, place on a wire rack to cool. When cold, brush with the glaze, stand for 5 minutes, then brush again.

To make the glaze:Put the water, milk and sugar in a small heavy based pan, stir over a low heat until sugar dissolves, bring to the boil then boil for 1 minute. Use immediately.

Basic dough

Ingredients:
1½ cups milk
2 x 7g sachets dried yeast
½ cup caster sugar
4 cups plain flour
80g unsalted butter, melted and cooled
2 eggs, lightly beaten

Method:

Milk mixture – pour milk into a heavy based pan, stir over a low heat until lukewarm, pour into a jug. Add yeast and sugar, stir to combine. Stand for 5 minutes or until mixture starts to foam.

Sift the flour into a large mixing bowl. Make a well in the centre, add the milk mixture, butter and eggs, then mix to a stiff dough with a wooden spoon.

Turn the dough onto a lightly floured surface and knead for 4 minutes or until the dough is smooth. Shape dough into a ball and put it in a large lightly oiled mixing bowl. Leave dough covered with plastic wrap in a warm (but not hot) place for 20 – 40 minutes or until dough is well risen.

Punch dough down with your fist, put on a floured surface and knead again for 2-3 minutes. Use dough as required per recipe.

This recipe is used in: Breads, Buns such as Hot Cross Buns & Bacon and Cheese Buns + more.

Fish Pie

Fish pie is traditionally eaten on Good Friday by those abstaining from meat, either for the 40 days of Lent or to mark the day of Jesus Christ’s crucifixion. But like hot cross buns and chocolate eggs, it has become a delicious part of many people’s Easter menu, whether served for religious reasons or not.

Ingredients:
2 cups milk
2 onions
3 bay leaves
1 tsp black peppercorns
5 cloves
40g butter
2 Tbsp plain flour
1½ cups white wine
1½ cups water
1kg salmon fillets
handful celery tops
4 large Sebago potatoes, peeled
3 Tbsp extra virgin olive oil
Salt flakes and freshly ground black pepper
2 garlic cloves, finely chopped
2 cups fresh white breadcrumbs
olive oil, for frying
2 celery stalks, finely chopped [celery tops used above]
1 cup frozen baby peas

Method:
Preheat oven to 180 °C. Pour milk into a heavy-based pan over a medium heat. Cut 1 onion into quarters and add to pan with bay leaves, peppercorns and cloves and bring to a simmer. Allow to simmer for 5 minutes, then remove from heat. Melt butter in a small pan over a medium heat, add flour and cook, stirring, for 2 minutes, then remove from heat. Strain milk into a jug. Gradually whisk enough milk into flour mixture to form a paste, then slowly whisk in the rest. Return pan to a medium heat and stir until boiling and mixture has thickened. Cover white sauce and set aside.

Pour wine and water into a deep frying pan over a medium high heat. Add salmon fillets and celery tops, bring to a simmer and cook, covered, for 4 – 5 minutes. Remove from heat and stand until salmon cools to lukewarm. Flake salmon into large pieces, discarding skin.

Put potatoes in a large heavy-based pan, cover with cold water, bring to the boil and cook for 15-20 minutes or until tender. Drain and return to heat for 1 minute. Add 2 tablespoons extra virgin olive oil, season with salt and pepper, mash coarsely, then beat with a wooden spoon until creamy. Set aside. Put remaining extra virgin olive oil in a non-stick frying pan over a medium heat. Add garlic, cook for 1 minute, then add breadcrumbs and cook, stirring, for 4-5 minutes or until lightly golden. Remove from heat and let cool.

Heat a little olive oil in a frying pan over a medium heat, add finely chopped remaining onion and celery and cook, stirring, for 5 minutes or until soft. Add peas, cover and cook for 1 minute, then transfer mixture to a large bowl. Add salmon and white sauce, and stir gently to combine. Spoon fish mixture into a large ovenproof dish, spread potato over top and sprinkle with garlic crumbs. Bake for 25 – 30 minutes or until lightly golden.

Other types of fish you can use:

White fish fillets, a mixture of both salmon and white fish fillets, or peeled, cooked prawns.

The pie can be assembled on the day before baking and kept, covered with plastic wrap, in the fridge. If baking the pie directly from the fridge, you should add an extra 10 minutes or so cooking time to make sure it is piping hot right through.