Share
Easter and festive food have a long-established connection. After a period of mourning, Easter ushers a spirit of joy among Christians globally. Nothing echoes this celebratory cheer like a few traditional foods, which are a mix of sweet and savoury delicacies. The mention of Easter often conjures images of Easter eggs. Nevertheless, the spread goes much beyond them. G.Manivannan, Pastry Chef, Renaissance Bengaluru Race Course Hotel, shares two classic recipes for Easter.
Chef Manivannan's menu has two traditional dishes that are long being associated with this festival. The recipes are simple to follow, and with a little effort, they are prepared in no time. Hot cross bun has a fascinating history which makes it even more festive appeal. A legend says that Queen Elizabeth I had passed a law against distributing these sweet buns during Good Fridays, Easter, Christmas and funerals. Although law-abiding, the locals exhibited a healthy dose of superstition due to their belief that the buns have supernatural curative powers
Hot Cross Bun
Who doesn't love to devour Hot Cross Buns during Easter? These symbolic baked treats have long been connected with Good Friday and Easter. These buns have a sweet and mild savoury undertone. Adding cashew nuts, raisins, and black currant gives a fruity taste.
Easter special hot cross buns, Image By: Renaissance Bengaluru Race Course Hotel
Ingredients
- Flour 550g
- Sugar 55 g
- Salt 11 g
- Improver 5 g
- Raisins 25 g
- Blackcurrant 25 g
- Cashew nuts 25 g
- Orange zest 5 g
- Yeast 20 g
- Mix spice powder 10 g
- Milk 100 ml
- Butter 50 g
- Egg 4 nos
- Clarified butter 50 ml
Method
- Transfer 50 g flour, 1 gram salt, 5-gram sugar in a bowl. Add 50 ml of milk mix without lumps and keep it aside.
- In another mixing bowl, transfer the rest of the ingredients to make a soft dough, and keep it to rest for 30 min
- Divide the dough into 50 grams each.
- In a baking tray, spread the baking sheet and roll the dough and place them in the tray with a 2-inch gap in each roll.
- Keep it covered and rest it for proof for 45 min.
- Preheat the oven to 190 degrees Celsius for 10 min.
- Make a cross marking on top of the dough using the first batter.
- Bake it for 18 minutes. Once taken out from the oven, apply clarified butter on top.
Serve hot!
Easter Simnel Cake
Simnel is a soft fruitcake made since at least the Middle Ages. Marzipan or almond paste is frequently used as a garnish. The toasted 'eggs' around the edge represent Jesus's followers. Thus, this baked delight is a common food item on Easter Sunday. This cake is light and delicious.
Simnel cake, Image By: Renaissance Bengaluru Race Course Hotel
Ingredients
- Flour 250 g
- Butter 250 g
- Egg 5 nos
- Caster sugar 100 g
- Brown sugar 150 g
- Brandy 25 ml
- Raisins 25 g
- Blackcurrant 25 g
- Cashew nuts 25 g
- Orange zest 10 g
- Lemon zest 10 g
- Dry fig 25 g
- Cherry 25 g
- Almond paste 150 g
- Apricot jam 25 g
Method
- For 10 minutes, preheat the oven to 180 degrees Celsius
- In a mixing bowl, place butter and sugar and keep mixing at in slow speed using a blender
- Add egg one at a time and let them mix completely in the batter
- Once mixed well, reduce the speed.
- Add flour, dry fruits, and a brandy mix without lumps.
- In an 8 inches baking dish, pour the batter and bake it for 25 minutes.
- Cool down the cake for 30 min after baking.
- Apply the apricot jam on top of the cake.
- Spread the 50 g almond paste till 8-inch dia and cover on top
- Make 11 equal round balls of almond paste with the help of the rest almond paste and place them on top of the cake in equal gape.
- Use the blow torch to blow on the top layer of the cake till it gets light golden brown.
Serve at room temperature.
