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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.

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.

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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.

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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.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Momofuku's steamed buns

Zeppole


You'll need

125 ml (½ cup) pouring cream 60 ml (¼ cup) milk 225 gm (1½ cups) plain flour 1 tbsp dried yeast 2 tsp caster sugar 1 orange, finely grated rind only For deep-frying: vegetable oil   Fennel sugar 55 gm (¼ cup) raw sugar 1 tbsp fennel seeds, lightly roasted 1 tsp orange rind 55 gm (¼ cup) caster sugar

Method

  • 01
  • For fennel sugar, combine raw sugar, fennel seeds and rind in a mortar, then using a pestle, grind to a fine powder, pass through a coarse sieve, discarding solids, add caster sugar and set aside.
  • 02
  • Combine cream and milk in a small saucepan over low heat and warm gently to blood temperature.
  • 03
  • Meanwhile, combine flour, yeast, sugar, rind and ½ tsp salt in a bowl, make a well in centre, then add cream mixture and stir to incorporate. Knead dough gently on a lightly floured surface until smooth. Place in a bowl, cover with plastic wrap and stand in a warm place until doubled in size (35-40 minutes).
  • 04
  • Roll dough into walnut-sized pieces and place on a baking paper-lined tray, cover with a tea towel, stand in a warm place and prove for another 20 minutes.
  • 05
  • Heat oil in deep-fryer or deep saucepan to 180C. Fry doughnuts in batches until golden and crisp (3-4 minutes). Drain on absorbent paper. Toss in fennel sugar and serve immediately.

At A Glance

  • Serves 24 people
Easter
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At A Glance

  • Serves 24 people

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