Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
IMG_7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Butternut squash and barley salad
Butternut squash and barley salad with poached egg
NoMU-IMG_8317
Simple lemon vinaigrette
IMG_6334
Pear & maple syrup tea cakes
Blueberry galette-6685
Summer blueberry galette
Nut & seed oatmeal bars - 0026
Spiced Nut & Seed Oatmeal Bars
IMG_6349
Whipped cream cheese frosting

Hot Cross Buns

Makes: 12

Ingredients

Dough:
25ml milk
40g unsalted butter
1 tsp NOMU Vanilla Essence
1 egg
300g plain flour
7g dry yeast
1 tbsp NOMU Sweet Rub
100g dried fruit mix (raisins, sultanas and orange peel)
Zest of 1 orange

Cross:
50ml flour
50ml water
1 tsp caster sugar

Egg wash:
1 egg
1/3 cup (80ml) milk

Sugar glaze:
50ml sugar
50ml water

Directions

Preheat the oven to 180°C.

To prepare the dough, gently heat the milk, butter and Vanilla Essence in a saucepan until the butter has melted. Remove from the heat and allow to cool before whisking in the egg.

Sift the flour into a mixing bowl and add the remaining ingredients. Make a well in the centre of the mixture and add the warm milk mixture. Mix to form a shaggy dough, then knead well until smooth and glossy. If your dough is too dry, add an extra splash of milk.

Form the dough into a tight ball, place in a covered mixing bowl and leave in a warm place to double in size. This should take approximately 2 hours.

Divide the dough into 12 pieces and shape into small buns. Place in neat rows onto a lightly buttered baking tray. Leave a 3cm space between them so there is room to expand, but so that they will be joined snugly after cooking.

Using a serrated knife, swiftly cut a cross into the top of each bun. Leave in a warm place to rise for another hour, covered with a damp tea towel.

Mix together the ingredients for the cross mixture to form a smooth paste. Then using a teaspoon or a small piping bag, fill the slashes on top of the buns to form a cross. Brush the buns with some egg wash and place in the oven.

Bake in the oven for approximately 20 minutes until golden brown.

In the meantime, make the sugar glaze by placing the sugar and water in a saucepan and bringing the mixture to the boil until all the sugar has dissolved.

Insert a skewer into a bun to test if they are ready. If the skewer comes out clean, the buns are ready. Remove the buns from the oven and brush with sugar glaze while they’re still warm.

Ingredients

Dough:
25ml milk
40g unsalted butter
1 tsp NOMU Vanilla Essence
1 egg
300g plain flour
7g dry yeast
1 tbsp NOMU Sweet Rub
100g dried fruit mix (raisins, sultanas and orange peel)
Zest of 1 orange

Cross:
50ml flour
50ml water
1 tsp caster sugar

Egg wash:
1 egg
1/3 cup (80ml) milk

Sugar glaze:
50ml sugar
50ml water

Directions

Preheat the oven to 180°C.

To prepare the dough, gently heat the milk, butter and Vanilla Essence in a saucepan until the butter has melted. Remove from the heat and allow to cool before whisking in the egg.

Sift the flour into a mixing bowl and add the remaining ingredients. Make a well in the centre of the mixture and add the warm milk mixture. Mix to form a shaggy dough, then knead well until smooth and glossy. If your dough is too dry, add an extra splash of milk.

Form the dough into a tight ball, place in a covered mixing bowl and leave in a warm place to double in size. This should take approximately 2 hours.

Divide the dough into 12 pieces and shape into small buns. Place in neat rows onto a lightly buttered baking tray. Leave a 3cm space between them so there is room to expand, but so that they will be joined snugly after cooking.

Using a serrated knife, swiftly cut a cross into the top of each bun. Leave in a warm place to rise for another hour, covered with a damp tea towel.

Mix together the ingredients for the cross mixture to form a smooth paste. Then using a teaspoon or a small piping bag, fill the slashes on top of the buns to form a cross. Brush the buns with some egg wash and place in the oven.

Bake in the oven for approximately 20 minutes until golden brown.

In the meantime, make the sugar glaze by placing the sugar and water in a saucepan and bringing the mixture to the boil until all the sugar has dissolved.

Insert a skewer into a bun to test if they are ready. If the skewer comes out clean, the buns are ready. Remove the buns from the oven and brush with sugar glaze while they’re still warm.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum