FOOD EASTER INSPIRATION

Chefs-in-training share their recipes

Makes 18

This variation comes from chef and chocolatier Chrizelle Fourie at the Pick n Pay Good Food Studio in Sandton, using white chocolate and dried apricots instead of dried fruit. For a traditional take, replace the apricots and chocolate with raisins and sultanas.

900g (7 ½ cups) white bread flour 2 sachets instant yeast

150g cup) sugar

15ml (1 tbsp) ground cinnamon 10ml (2 tsp) ground allspice

10ml (2 tsp) ground ginger

15ml (1 tbsp) salt

(3/4

Finely grated zest of 1 lemon 450ml milk, warmed

3 eggs, lightly beaten (at room temperature)

150g butter, softened

45ml (3 tbsp) runny honey

200g mixed dried cake fruit

150g soft dried apricots, chopped

(if very dry, soak in boiling water to soften, then drain)

200g white chocolate chips

1 egg beaten with 15ml (1 tbsp) milk

Cross:

120g melted butter

100g (½ cup) sugar

1 egg

125ml (½ cup) milk

10ml (2 tsp) vanilla extract

5ml (1 tsp) finely grated lemon zest

180g (1 ½ cups) flour

Glaze:

125ml (½ cup) smooth apricot jam 125ml (½ cup) water

60ml (4 tbsp) liquid glucose (or use golden syrup)

In the bowl of an electric mixer, use the dough hook to combine the flour, yeast, sugar and spices together and mix on a low speed for 2 minutes. Add the salt and lemon zest.

Combine the milk and eggs and add to flour mixture with butter and honey. Mix for 4 minutes on a low speed using the dough hook and then 4 minutes on high speed. Cover the bowl with clingwrap and set aside in a warm place until double in size.

Knock back the dough on a lightly floured surface then roll out into a rectangle. Sprinkle with cake fruit, apricots and chocolate. Knead to incorporate into the dough. Divide the dough into 18 equal pieces, shape into a tight round and divide between 2 baking trays – 9 balls per tray with space to rise. Cover with clingwrap and allow to rise in a warm place for 15 minutes.

Meanwhile, make the cross by combining the butter, sugar, egg, milk, vanilla and lemon zest in the bowl of an electric mixer and mix till smooth. Add the flour and mix through. Fit a pastry bag with a size 2 plain nozzle – or use a plastic bag and snip the corner – and spoon in the dough. Brush the risen buns with beaten egg and milk and allow to dry for 5 minutes, then pipe a cross on each bun. Bake in a preheated oven of 180° C for 30 to 40 minutes until golden brown.

For the glaze, combine the jam, water and liquid glucose and bring to the boil then simmer for 3-5 minutes. Brush the hot buns with the glaze.