THESE HOMEMADE SWEET TREATS AND HANDMADE GIFTS ADD A LITTLE FUN TO EASTER CELEBRATIONS.
Sweet eats and pretty Easter egg projects that the whole family will enjoy.
HOT CROSS DOUGHNUTS WITH DULCE DE LECHE Makes about 18 3¼ cups plain flour ¼ cup caster sugar 3 teaspoons instant dried yeast 2 teaspoons ground cinnamon pinch of salt 1 cup milk, warmed 100g butter, melted 3 egg yolks, lightly beaten extra 1 cup caster sugar canola oil, for deep-frying 250g dulce de leche* FLOUR PASTE ½ cup plain flour 5 tablespoons cold water Combine flour, sugar, yeast, cinnamon and salt in a large bowl. Make a well in centre. Add warm milk, melted butter and egg yolks, and mix until dough comes together (it will be sticky). Turn dough onto a well-floured surface and knead for 5 minutes or until smooth and elastic. Brush a large bowl lightly with oil. Place dough in prepared bowl and cover loosely with plastic wrap, then a clean tea towel. Set aside in a warm, draught-free place for 1½ hours or until dough has doubled in size. Line 2 baking trays with baking paper. Punch down dough with your fist. Turn onto a floured surface and knead for 3–4 minutes or until smooth. Roll out dough until 1cm thick. Using a 6cm cutter, cut 18 rounds from dough and place on prepared trays. Cover with a clean tea towel and set aside in a warm, draught-free place for 25–30 minutes or until doughnuts have doubled in size. To make flour paste, place flour in a small bowl. Gradually add cold water, mixing until a smooth paste forms. Spoon flour paste into a sealable plastic bag and snip off one corner. Pipe crosses onto doughnuts. Spread extra caster sugar over a large plate. Pour canola oil into a large, deep heavy-based saucepan until one-third full. Heat to 180°C over a medium-high heat (oil is ready when a cube of bread dropped in it turns golden in 15 seconds). Using a slotted spoon, lower 1–2 doughnuts into hot oil and deep-fry for 45–60 seconds each side or until golden and puffed. Transfer doughnuts to a plate lined with paper towel to drain, then roll in extra caster sugar to evenly coat. Repeat with remaining doughnuts. Set aside to cool for 5 minutes or until doughnuts are just warm. Spoon dulce de leche into a piping bag fitted with a plain 1cm nozzle. Push nozzle into side of each warm doughnut and pipe dulce de leche into centre. * A caramel spread of South American origin, dulce de leche is available at some supermarkets and gourmet food stores. BUNNY GIFT BAGS Materials 26cm x 20cm brown paper lunch bags 8-ply white woollen yarn string or jute twine pencil, scissors, a dinner fork, hot glue gun Place a paper bag on a flat work surface. Using a pencil, draw 2 ears on the top half of the bag. As a guide, the centre of the ears is 13cm from the bottom of the bag. Cut out the ears. To make the pompom tail, tightly wind wool horizontally around tines of a fork about 42 times (you’ll need about 2.5m of wool for each pompom). Slip a 20cm piece of wool between centre tines of fork, below the bundle of wool. Pass the other end between the centre tines above the bundle of wool and tie the centre of the pompom together, wrapping tightly around twice and finishing with a knot. Trim ends. Slip wool bundle off the fork and cut the loops on each side with scissors. Fluff the pompom into a ball. Use a hot glue gun to attach pompom tail to the bag. Fill bag with Easter eggs or treats. Gather the bag in the centre and tie with string. Repeat to make more gift bags, as required. >
Hot cross doughnuts with dulce de leche and Handpainted eggs (instructions on page 83)