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Queen-Easter-Baking-Recipe-Ebook.Pdf – LET’S HOP TO IT – 1 Queen Organic Vanilla Did someone say hot cross buns? Bean Paste with Seeds Yes it’s that time of year again... This year, why not try our Vanilla Bean Paste in your baking. Made with organic vanilla beans, Queen Vanilla Bean Paste gives your treats a strong, pure vanilla flavour plus those lovely vanilla bean flecks. One teaspoon replaces one teaspoon of Queen Vanilla Bean Extract, or even a whole vanilla pod! It’s our secret ingredient in all of these delicious recipes, we hope you enjoy them. Easter! With such perfect autumn weather upon us, why not enjoy a few hours in the kitchen baking treats the whole family will love, after all nothing beats the smell of Vanilla Glazed Hot Cross Buns fresh from the oven. For those of you that have a sweet tooth, read on to discover recipes filled with colour, fun and importantly, chocolate. From Cheesecake Filled Easter Eggs & Macaroon Nests to decadent layer cakes and a Flourless Chocolate Cake with Nutella Mousse, we’re sure of one thing – all cravings will be satisfied! Now, with so many reasons to bake, why not flip the pages, fire up the oven and hop to it! 18 12 34 Table of Contents Vanilla Glazed Hot Cross Buns 2 Cheesecake Filled Easter Eggs 20 Coloured Easter Eggs 4 Easter Bunny Carrot Cakes 22 8 Italian Easter Bread 6 Pretty Peppermint Creams 24 2 Toasted Marshmallow Chocolate Cake 8 Snowball Marshmallow Brownies 26 Pastel Rainbow Cheesecake 10 Chewy Easter Sandwich Cookies 28 Giant Chocolate Speckled Egg Cake 12 Macaroon Easter Nests 30 Flourless Chocolate Cake with Nutella Vanilla Poached Pear Mousse & Honeycomb 16 Mascarpone Tart 32 10 20 Hot Cross Bun Eclairs 18 Tim Tam Easter Truffles 34 Vanilla Bean Glazed Choc Chunk Hot Cross Buns Heavy with vanilla, spice, chocolate and raisins, Serves: 20 | Preparation: 2 hrs | Cooking: 30 mins these are our Hot Cross Buns with the lot! BUNS METHOD 3 1/3 cups plain flour Combine flour, yeast, sugar, spices and salt in a large bowl 20g dry yeast and mix until combined. ½ cup caster sugar In a separate bowl, whisk cooled melted butter, eggs, vanilla 3 tsp ground cinnamon and milk. Make a well in flour mixture and pour in liquid. Mix from the centre, gradually mixing in more flour until a sticky, ½ tsp ground nutmeg soft dough forms. Place on a floured surface and knead for ½ tsp ground cloves 5 minutes until smooth. A pinch of salt Transfer dough to a large bowl, cover with cling wrap and 50g butter, melted set aside to rise for 60 minutes on the benchtop. Once risen, 2 large eggs turn dough onto lightly floured benchtop and gently knead in 2 tsp Queen Vanilla Bean Paste raisins/sultanas and chocolate. Return to the bowl, cover and allow to rise for another 30 minutes. 1 cup (250ml) milk Preheat oven to 180°C. Line a large baking tray with non-stick 150g dark chocolate, roughly baking paper. Roll dough into 20 equal-sized balls and place chopped on baking tray close together in a circle. 1 cup raisins or sultanas Prepare crosses by combining flour and water until smooth, CROSSES then transfer to a snap lock bag with the corner cut or piping ¼ cup (40g) plain flour bag and pipe crosses onto the buns. Set aside to rise for a final 30 minutes, then bake for 25-30 minutes until golden. 2 tbsp water Prepare vanilla glaze by combining water and sugar in a small GLAZE saucepan and bring to the boil. Reduce heat and simmer until ½ cup sugar sugar has dissolved, remove from heat and mix through vanilla ½ cup water bean paste. Brush over buns immediately after removing them 1 tsp Queen vanilla bean paste from the oven. Allow buns to cool slightly then serve with butter. 2 C0loured Easter Eggs Serves: 6 | Preparation: 10 mins + drying INGREDIENTS METHOD 6 fresh, raw eggs Cover bench area with paper towels or newspaper. 1 tsp white vinegar In a heatproof bowl or jug, combine hot water, vinegar and Queen Liquid Food Colours desired food colouring. Use more colour for intense shades 1 cup hot water and less for soft pastel coloured eggs. Use tongs or a slotted spoon to submerge uncooked eggs for approximately 5 minutes. Turn to achieve even coverage or to create gradients of colour. Transfer eggs to a baking rack to dry. Refrigerate once dry and bring to room temperature before baking in Italian Easter Bread recipe. Discover (or rediscover) the tradition of coloured eggs this Easter. They’re the centrepiece of our Italian Easter bread recipe (see page 6) but are just as nice served boiled with buttered toast soldiers as well. 5 Italian Easter Bread Perfect for an Easter brunch, this rich, slightly sweet Serves: 12 | Preparation: 20 mins + 2.5 hrs raising | Cooking: 20 mins bread pairs wonderfully with coffee and fresh fruits. INGREDIENTS METHOD 1 ¼ cups (300ml) milk Combine milk and butter in a small saucepan over low heat. 75g unsalted butter Heat until butter is melted then allow to cool until mixture is warm, not hot. 2 ¼ tsp instant yeast Place yeast, salt, eggs, vanilla, orange extract (optional) and Pinch of salt sugar in the bowl of a stand mixer. With the flour guard 2 eggs, lightly beaten attached, add warm milk and half of flour. Knead with a 1 tsp Queen Natural Vanilla dough hook until combined then add remaining flour gradually Extract until dough starts to pull away from sides of mixer, not all flour ½ tsp Queen Natural Orange may be required. Knead for 3-5 minutes until smooth and Extract (Optional) elastic. ½ cup (100g) caster sugar Place dough in a large, lightly oiled bowl and turn to cover 3-4 cups plain flour with oil. Cover with cling wrap set aside to raise for 60-80 minutes. TO FINISH Deflate the dough with a fist then transfer to a lightly floured 1 egg, lightly whisked benchtop and gently shape into a rectangle of even thickness. 1 tsp water Cut into 12 even sized pieces. Dr. Oetker Sugar Strands Roll dough pieces to form 2.5cm wide ropes, approximately 6 coloured, uncooked eggs 30cm long and twist two length together then shape to make at room temperature a circle. Pinch ends together to seal and place on baking trays lined with non-stick baking paper, ensuring each circle has plenty of space to raise and spread. Once all circles have been rolled, cover trays with cling wrap and set aside on the bench to raise for 60 minutes until doubled in size. Tip: To store, remove cooked eggs from breads Preheat the oven to 180°C. Combine egg and water, then and refrigerate separately, then add back to breads brush lightly over bread. Top with sprinkles and gently place an uncooked, coloured egg in the centre of each bread. Bake for before serving. Store cooled breads in an airtight 20 minutes until golden. Allow to cool slightly before serving. container in the pantry. 6 Toasted Marshmallow Chocolate Cake Serves: 12 | Preparation: 60 mins | Cooking: 35 mins CAKE 1 ¾ cups plain flour 2 cups caster sugar METHOD ¾ cup cocoa powder Preheat oven to 180°C. Grease and line To assemble the cake, level off the cake layers 2 ½ tsp baking soda 2 x 18cm cake tins. if they are domed and then slice each cake into 1 cup buttermilk Place flour, sugar, cocoa powder and baking two layers. ½ cup canola oil soda in a large bowl and whisk to combine. In a Place one layer onto a serving dish, and 2 eggs small jug, whisk together the buttermilk, oil, eggs pour over just under a quarter of the cooled and vanilla. ganache. Spread to the edge, and then 1 tsp Queen Vanilla Bean Paste Add buttermilk mixture to dry ingredients and stir scatter over a quarter of the cookies and 1 cup hot water with a wooden spoon until just combined. Add marshmallows, tearing the marshmallows 1 tsp Queen Coffee Extract hot water and coffee extract to batter and stir in half to distribute. until everything is well combined. If desired, torch the marshmallows carefully GANACHE using a kitchen blow torch. Repeat layering 150g dark chocolate Divide batter evenly between the two tins, and bake for 30-35 minutes, or until an inserted until all cake layers are assembled. Finish by ½ cup Queen Glucose Syrup skewer comes out clean. Leave cake to cool allowing the ganache drip down the sides ½ cup double cream in the tins for 30 minutes. Remove and place of the cake and add any leftover crumbs. ½ tsp Queen Chocolate Extract on a wire rack to cool completely. Wrap in Decorate with coloured Easter eggs. (optional) clingwrap and refrigerate for up to 2 days if preparing ahead. TOPPING 4 butternut snap cookies, To make ganache, break up the chocolate and The secret to this spectacular cake crushed place in a heat-proof bowl. In a small saucepan, heat the glucose syrup and cream until it just is to prepare the components ahead 300g marshmallows comes to a simmer. Turn off the heat, and pour of time. Then all that’s left to do Easter eggs (optional) the mixture over the chocolate. Leave to sit for is assemble and dazzle your guests a minute, and then add chocolate essence then with your baking talent! stir gently until the chocolate is melted and the mixture is smooth. 8 9 Pastel Rainbow Cheesecake Why not make this rainbow cheesecake Serves: 10 | Preparation: 20 mins + 60 mins freezing + 4 hrs chilling the grand ending to a perfect meal! INGREDIENTS METHOD 125g sweet biscuits Process biscuits, salt and brown sugar in a food processor until 60g butter, melted fine.
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