Best Ever Hot Cross Buns

Easter is such a beautiful time of year to get together with family and friends to celebrate, reflect and lets face it... EAT! Em and I both have a weakness for hot cross buns, and although between your local bakeries you are spoilt for choice from Nutella filled to chocolate chip. We both love cooking so there is something so satisfying about whipping up your own hot cross buns from scratch - Out of the oven, loads of butter and a cup of tea... Perfection! It's hard to find a recipe better than the queen of baking Donna Hay's. Happy Easter - Bon Appetit!

Donna Hay Hot Cross Buns

• 1 tablespoon active dry yeast
• ½ cup (110g) caster (superfine) sugar
• 1½ cups (375ml) lukewarm milk
• 4¼ cups (635g) plain (all-purpose) flour, sifted
• 2 teaspoons mixed spice
• 2 teaspoons ground cinnamon
• 50g unsalted butter, melted
• 1 egg
• 1½ cups (240g) sultanas
• ⅓ cup (55g) candied mixed peel, optional
• ½ cup (75g) plain (all-purpose) flour, extra
• ⅓ cup (80ml) water
• unsalted butter, to serve

glaze

• 1 tablespoon water
• 2 teaspoons gelatine powder
• ½ cup (110g) caster (superfine) sugar
• ¼ cup (60ml) water, extra

Place the yeast, 2 teaspoons sugar and the milk in a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface for 8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in a lightly greased 22cm square cake tin lined with non-stick baking paper. Cover with a damp cloth and set aside in a warm place for 30 minutes or until risen. Preheat oven to 200°C (400°F). Place the extra flour and the water in a bowl and stir to combine. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 30–35 minutes or until golden and springy to touch. While the hot cross buns are baking, make the glaze. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 1–2 minutes or until the gelatine is dissolved. Set aside. Place the sugar and extra water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan. Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is dissolved. Brush with the warm glaze while the buns are still hot. Serve warm with butter. Makes 12

xx Tara & Emma xx

Colour Me Happy

There is no real rhyme or rhythm to this post.

For anyone who knows me, I would say the general consensus is that frou frou, is not my colour. However with that said, I gotta say, we just really love pink - Fuchsia, Bubblegum, Candy, Baby - It's all good. Step into our candy coloured fantasy below

XX Tara & Emma XX

Miranda X Mario

This week saw the release of the May Issue of GQ - Miranda Kerr shot by legend Mario Testino

|| Enough Said || 

Images Via: Studded Hearts

XX Tara & Emma XX

Lazy Sunday

Warm Sunlight || Falling Leaves || Romantic Hues || Cool Breeze || Soft Fabrics

There is nothing more leisurely than a lazy autumn Sunday - No expectations & endless day dream possibilities 

XX Tara & Emma XX