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Easter goodies

Easter celebrates the coming of spring. It is a symbol of rebirth since ancient times. Of all the symbols associated with Easter, the egg, the symbol of fertility and new life, is the most identifiable. The customs and traditions of using eggs have been associated with Easter for centuries. Originally Easter eggs were painted with bright colours to represent the colours of spring and were used in Easter-egg rolling contests or given as gifts. After they were coloured and etched with various designs the eggs were exchanged by lovers and romantic admirers, much the same as valentines.

In medieval times eggs were traditionally given at Easter to children along with other Easter gifts Easter is also the time for Chocolate bunnies, Hot cross buns, Marzipan Chicks and many other mouth watering confections!

The Old Baker at the Jaypee Vasant Continental has lined up a variety of Easter goodies that range from delectable Chocolate rabbits, unusual Nest cakes, Chocolate cones, Nest eggs, Chocolate flowers and many varieties of yummy Chocolate Easter eggs and of course the traditional, soft, aromatic Hot cross buns.

Here Chef Jameel Ahmed of Old Baker gives us the ideal recipe for Hot cross buns.

Ingredients:

Refined flour 500 gms.
Salt 10 gms
Yeast 15 gms
Bread improver 05 gms
Sugar 50 gms
Butter 50 gms
Milk 50 gms
Water 250 gms
Orange peel 150 gms
Raisins 50 gms
Egg wash for polish

1. Mix sugar, butter, milk, water, salt and yeast together for five minutes on slow speed in the blender.

2. Add flour, bread improver, orange peel and raisin to the above mix. Mix for 10 minutes on fast speed.

3. Rest dough for 10 minutes.

4. Divide dough into 11 pieces of 100 gms. each. Roll to form a bread roll shape.

5. Prove for 20 minutes in improving chamber.

6. Brush with egg wash and sprinkle with sugar.

7. Top with cross mark strip (mix flour and water together and roll on the table and cut into long pieces. Then keep on top of the bun in cross shape)

8. Bake at 230 degrees C temp. No steam to be used.

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