Hot Cross Buns

Hot Cross Buns Ingredients:

- 2 cups white bread flour, plus extra for dusting

- 2 cups all-purpose white flour

- ½ cup of warm water

- ½ cup warm milk

- 1 and a ½ teaspoons instant yeast

- 2/3 cup raisins, currants, or golden raisins (or a mix)

- Finely grated zest of half an orange

- 1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice

- 2 teaspoons fine salt

- 3 and a ½ tablespoons castor sugar

- 1 medium egg

- 3 and a ½ tablespoons butter

 

Method:

- Combine water, milk, yeast, salt, sugar and both types of flour into a large mixing bowl. Add the egg and butter and mix until becomes a sticky dough.

- Add the dried fruit, orange zest, and spices and knead until silky and smooth. Cover the dough and let rise in a warm place for about 1 hour, until doubles in size.

- Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or cloth and let proof for about 30 minutes until roughly doubled in size.

- Preheat the oven to 200 °C. To make the crosses, whisk together flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.

- Meanwhile, melt jam and water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve hot, cross, or toasted.

 

 

 

Pickled Fish

Pickled Fish Ingredients (serves 4):

- 400g - 500g hake, kabeljou or any other firm white fish available

- 2t (10ml) Seasoned Sea Salt

- 2T (30ml) flour

- Canola oil

- 2 onions, finely sliced into rings

- ½ cup (125ml) water

- ½ cup (125ml) water

- ½ cup (125ml) cider or white wine vinegar

- 1t (5ml) turmeric

- 1t (5ml) Seasoned Sea Salt

- 1 x 200ml Yogurt with 1T curry mix

- Fresh coriander

 

Method:

- Cut the fish into bite-sized pieces and season with salt. Heat oil in a frying pan, coat the fish in flour and fry for about ten minutes or until cooked. Set aside.

- Combine the onions, vinegar, water, turmeric and salt in a saucepan and bring to the boil.

- Place cooked fish in a deep casserole or large jar and pour the sauce over.

- Refrigerate for 24 hours. Serve with curried yogurt and fresh coriander.

- Or, for those with a sweet tooth, try the pickled fish on top of some delicious hot cross buns.

 

 

 

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