Try our simple and delicious recipes with the whole family in the run up to the Easter weekend.
Lay decorated Easter cornflake cakes and a traditional simnel cake at the centre your table and if you're a star baker, kneed up a batch of Hot Cross Buns in time for Good Friday.
On the hunt for for Easter decoration inspiration? Read our styling ideas here.
Hot Cross Buns
50g soft butter
3 large eggs
500g strong bread flour
1/2 teaspoon salt
2 heaped teaspoons of mixed spice
50g caster sugar
For the crosses & glaze:
3 tablespoons plain flour
honey or golden syrup to glaze
Tip the flour into a bowl and stir in the salt, mixed spice and sugar. Cube the butter and rub it in with your fingertips. Add the dried fruit before sprinkling over the yeast and giving it a stir to blend.
Gently warm the milk so it is warm. Beat with the eggs, then pour into the dried ingredients.
Using a hand mixer with dough hooks attached or a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take between 45 minutes and 90 minutes depending on how warm the room is.
When the buns have risen, heat oven to 220°C/fan 200°C.
Mix the flour with 2 tbsp water to make a paste. Pour into a piping bag – you can use a plastic food bag with a hole in one corner. Pipe crosses on top of each bun.
Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns, then brush all over with honey or golden syrup.
Eat fresh with lots of butter or save an toast when your guests arrive.
If you decide to forgo the dough kneading and get yours from the shop, pop into a Russell Hobbs Rise and Shine toaster and get into the Easter sprit.SHOP NOW