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Easter Spoils

By 9:00 AM

  • Easter along with Christmas means its treat time so for you hardcore hot cross bun fans here is a Delicious recipe you'll love!!

    Recipe for cranberry white chocolate orange hot cross buns:
    2 cups plain flour
    1 tspn mixed spice
    1 tspn orange zest (optional)
    1/4 cup raw caster sugar
    1 tspn dried yeast
    120mls milk
    40g unsalted butter, softened at room temperature
    1 large egg (59g weight), whisked lightly
    1/2 cup white chocolate chips
    1/2 cup dried cranberries

    60mls water
    1/2 tspn orange zest (finely grated)
    2 x 15ml tblspns raw caster sugar
    1/2 tspn vanilla bean paste

    Scant 1/4 cup icing sugar
    Sprinkling finely grated orange zest
    1 tspn milk

    1. 1. Grease a large mixing bowl and set aside.  Place baking paper onto a flat baking tray.
      2. Sift flour and spice into another large mixing bowl - add zest (if using), sugar and yeast and whisk until combined.  Make a well in the middle.
      3. Heat the milk and butter in a small saucepan over low heat until just warm.  Add egg and quickly whisk to combine.
      4. Add egg/milk mixture to dry ingredients and stir with a wooden spoon until combined, and mixture starts to come together.
      5. Continue bringing together in a ball using your hands and turn dough out onto a clean, flat, lightly floured surface and knead for 5-6 minutes. Add the chocolate and cranberries into the middle; fold over  and knead  until distributed throughout the dough, for around 4 more minutes, or until dough is smooth and springs back when pressed.  Dough should pass the ‘window’ test – stretch a small piece of dough and if it forms a transparent window without breaking, the dough is ready. 
      7. Place dough into a lightly greased bowl, cover with plastic wrap and a damp tea towel and stand in a warm, draft free place for 45-60 minutes or until doubled in size. 
      8.  turn onto a clean, flat, lightly floured surface.  Knead dough briefly, until smooth and elastic.  Divide dough into log, then cut into 6 pieces, and shape into round buns.  Place buns onto prepared pan close together (this will help them to rise).  Cover with greased plastic wrap and set aside in the same warm place as previously, for 40 minutes or until the buns have risen and increased significantly in size.
      Preheat oven to 200C (190C fan forced).   Bake buns for 20-25 minutes or until lightly golden and tops sound hollow when tapped.
      Brush warm syrup over the hot buns.  Cool on tin for 5 minutes then remove onto cooling rack to cool completely before icing.
      Once cool, ice crosses onto buns with icing mixture using the zip lock bag method below.
      Place all ingredients into a small saucepan and simmer over low-medium heat for around 4 minutes, stirring occasionally, or until sugar has dissolved and mixture has reduced a bit.

      Make icing just before using.  Sift icing sugar into a small bowl.  Add zest and milk and beat with a wooden spoon until combined, smooth and thickened a bit .  Use a spatula to spoon into a zip lock bag; squeeze icing mixture into a corner and snip of a small corner with sharp scissors.

      THEN EAT.....


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