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Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Momofuku's steamed buns

Little chocolate buns


You will need to begin this recipe 1 day ahead.

You'll need

  Chocolate buns 210 gm strong white flour 90 gm Old Dough (see note) 35 ml olive oil 5 gm fresh yeast 5 ml full-cream milk 1 tsp salt 65 ml water 12 squares dark chocolate (70% cocoa solids) For dusting: cocoa powder   Old dough (see note) 600 gm (4 cups) strong white flour 375 ml water 2½ gm fresh yeast

Method

  • 01
  • For Old Dough, mix all the ingredients together, either by hand or in a machine, until well combined. Place in an oiled plastic container and refrigerate for 24 hours before use.
  • 02
  • Place the flour, 90gm Old Dough, oil, yeast, milk, salt and water in the bowl of an electric mixer and, with the dough hook, mix for 6-8 minutes, until smooth and elastic. Cover and leave to prove for about 10 minutes. Divide into 12 balls and flatten out each one. Place a square of chocolate in the middle of the dough and pull the dough around it so it is completely enclosed. Reshape into a ball and place on a floured baking tray. The buns will spread, so be sure to allow a little room between each one. Dust with cocoa, cover loosely with plastic wrap and prove in awarm place for two hours.
  • 03
  • Preheat oven to 200C. Bake buns for 15 minutes or until golden brown. Serve immediately. Watch out, the filling will be like molten lava.

Note Old Dough is a method of leavening bread using a small piece of dough from a previous batch to create a starter.


"There is nothing finer than warm little buttock-like buns. Old Dough adds flavour and texture."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Sep 2007

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