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)

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