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

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.

Top 10 Melbourne Restaurants 2014

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

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.

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.

Momofuku's steamed buns

Saffron kulich with candied lemon glaze


This Russian Easter bread is traditionally baked in a tall deep tin, but we've opted to braid it instead. The candied lemon glaze is a twist on tradition. In Russia, kulich is served with pashka, a sweetened fresh curd cheese.

You'll need

7 gm (1 sachet) dried yeast ½ tbsp caster sugar 140 ml lukewarm milk 40 gm golden raisins 30 ml dark rum Pinch saffron threads Scraped seeds of 1 vanilla bean 4 egg yolks, at room temperature 360 gm plain flour 100 gm pure icing sugar, sieved 30 gm natural almonds, coarsely chopped 30 gm candied orange or cedro, diced 100 gm softened butter, coarsely chopped For brushing: eggwash   Candied lemon glaze 220 gm caster sugar Thinly peeled rind and juice of 2 lemons 260 gm pure icing sugar

Method

  • 01
  • Combine yeast, sugar and 100ml milk in a small bowl, stirring to dissolve, then stand in a warm place until foamy (5-10 minutes).
  • 02
  • Meanwhile, combine raisins and rum in a small saucepan and stir over low heat until raisins are plump (4-5 minutes), strain liquid into a bowl (reserve raisins), then add saffron, vanilla seeds, yolks and remaining milk to rum, whisking to combine.
  • 03
  • Combine flour, icing sugar, almonds, candied orange and 1 tsp salt in a large bowl, make a well in the centre, add yeast mixture, rum mixture and reserved raisins. Stir to combine, add butter and mix with your hands to combine. Turn onto a well floured surface, knead until smooth, dusting with extra flour if dough is too sticky (5-6 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (1-1½ hours).
  • 04
  • Divide dough into two, roll each piece into a 50cm-long cylinder. Twist two cylinders together, join ends to form a ring shape, place on a baking tray lined with baking paper. Cover with a tea towel and stand until risen (35-40 minutes).
  • 05
  • Meanwhile, preheat oven to 120C. Brush kulich with eggwash, bake for 15 minutes, increase oven to 180C and bake until golden and an inserted skewer withdraws clean (25-30 minutes), then cool on a wire rack.
  • 06
  • Meanwhile, for candied lemon glaze, combine caster sugar and 165ml water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lemon rind, reduce heat to medium and simmer until rind is tender (5-6 minutes; brush down sides of pan with a wet pastry brush if sugar crystals form), then strain, reserving syrup and rind separately. Place icing sugar in a bowl, add lemon juice and 80ml reserved syrup and stir until smooth and of drizzling consistency (add a little hot water to thin, if necessary). Spoon immediately over kulich, allowing icing to drizzle down sides, scatter with candied lemon rind and stand until set. Kulich is best eaten on day of making.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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