Recipe Vicki Ravlich-Horan, Images Brydie Thompson
While I am a believer that hot cross buns should hit the supermarket shelves from New Years Day, I do understand that spice-ladened fruit buns are not everyone’s cup of tea. These Easter twists could be the answer. Instead of fruit and spice, they are filled with chocolate.
3½ tsp active dry yeast
1 cup milk, warmed to lukewarm or around 30°C
½ cup sugar
500g strong bread flour
1¼ tsp salt
100g butter
1 egg
In a mixing bowl mix the yeast with the warm milk, along with a large pinch of the sugar. Place in a warm spot and allow to activate and foam up (5–10 minutes).
Place the rest of the ingredients in with the yeast/milk mix. If using a stand mixer, attach the dough hook and mix/knead for 10 minutes. If doing the hard work by hand, use a wooden spoon to bring the dough together before tipping it onto a lightly floured work surface and knead for 15 minutes, resting for 1 minute every few minutes to allow the dough to relax. Have a small bowl of flour handy for dusting as the dough can be quite sticky.
Once the dough is soft and elastic, place in a lightly oiled bowl, cover and put in a warm space to rise (approx. 45 minutes or until doubled in size).
While the dough is rising, make your filling.
Chocolate Filling
100g dark chocolate
50g butter
½ cup icing sugar
Melt the chocolate and butter together. I do this in the microwave on high for 45 seconds, then stir well to combine. Mix in the icing sugar until smooth.
To make the twists
Line two large baking trays with baking paper.
Roll the dough into a 35 x 45cm rectangle.
Spread the chocolate mix all over the dough.
Fold the 45cm side of the dough into thirds on top of itself to create a thick rectangle of dough.
Gently roll the sheet out slightly thinner, but don’t go overboard!
Cut the dough into 12–14 even strips.
Twist each strip and place onto a lined baking tray as is or twist the twist into a circle to create a wreath.
Allow the buns to rise for 30 minutes, then bake at 190°C for 15–20 minutes.
When cool, drizzle with a quick glaze made from 1 cup of icing sugar, 1 tsp vanilla paste and 3–4 tbsp of hot water.
Easter styling tip – Mix organic textures with old china and pottery i.e., hessian or hemp linen, fallen bird’s nests and small branches. Use terrines with patterns, plant with flowering bulbs or annuals and finish with sphagnum moss and eggs. Start a collection of vintage rabbits, chickens and eggs to use in your styling. Frame Easter pictures in old ornate frames as a backdrop. Display flowers in silver coffee pots and burn chocolate scented candles to add to the ambiance.
For more inspiration visit the ladies at The Heritage Trading Co, 40 Duke Street, Cambridge.