img
EASY CARROT CAKE
Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON

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.

Shop the products

You may also like

/5
/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