Indulge this Easter with delicious recipes from Daylesford Organic
Daylesford Organic is celebrating Easter with an array of delicious and indulgent...
Daylesford Organic is celebrating Easter with a selection of tasty recipes to recreate. They are also selling an array of delicious and indulgent treats including eggs made with sustainable ethical chocolate, high-quality confectionery, hand-crafted baked goods and hampers.
A favourite Easter recipe is for the hot cross loaf that combines the traditions of Easter with a Daylesford twist. Why have a bun when you can share a whole loaf? Enjoy toasted as a thick slice, spread with good butter and jam.
Ingredients (makes 3 small loaves): 500g strong white flour, 10g fine sal,t 10g fresh yeast or 4g dried yeast, 75g butter, softened 25g golden syrup, 110g milk, 1tsp mixed spice, 2 tsp ground cinnamon, 90g currants, 70g sultanas, 70g mixed peel, 1 egg, beaten, for brushing vegetable oil (for greasing the bowl and cling film).
For the cross paste: 40g plain flour, 10g sunflower oil
For the glaze: 25g sugar, 1 tsp liquid malt, 1 tsp lemon juice
Method (3 hours):
To make the dough, sift the flour and salt into a large bowl with the yeast, butter, syrup, milk and 220g of lukewarm water. Mix to form a dough. Turn out onto your work surface and knead for 10 minutes, or until smooth. Roll the dough out with a rolling pin to about 2cm thick, then sprinkle over the spices, fruit and peel. Knead again until evenly distributed throughout the dough, then form into a ball and put into a large, oiled bowl. Cover with oiled cling film and leave to rise in a warm place for about 1-2 hours, until doubled in size. Turn out the dough and press down briefly and gently with the flat of your hand, to even out the bubbles of air, then shape into three balls and press gently into three 400g loaf tins. Cover with a clean tea towel and leave the loaf tins in a warm place, again until doubled in size, then brush with beaten egg.
Preheat the oven to 200 C/gas 6. While the loaves are proving, make the crossing paste by mixing the flour and oil with 40g of water. Put it into a piping bag with a medium, plain nozzle. To make the glaze, put the sugar, malt and lemon juice into a pan with 25g of water and heat, stirring, until boiling, then take off the heat and set aside to cool. When the loaves have doubled in size, pipe one big cross on the top of each one then put into the preheated oven and bake for about 20-30 minutes, until golden. If you throw some ice cubes into the bottom of the oven, this will create steam and enhance the rising and look of the loaves. Remove from the oven and, while still warm, brush the tops with the glaze. Leave to cool on a rack.
Another favourite is the hot cross fudge, a special seasonal favourite in the Daylesford farm, made in the patisserie to sell in the farmshops just for Easter. Made with plump fruit and spices, double cream and butter, it's certainly indulgent but always goes down a treat.
Ingredients: Spice Mix Fudge: 12 tsp mixed spice, 1 tsp ground cinnamon, 30ml water, 40g currants, 40g sultanas, 20g candied pee, l200ml double cream, 340g caster suga,r 170g golden syrup, 60g unsalted butter
Method: Grease and line a 20cm brownie tin. First, make the spice mix. Put the spices and water into a pan over a gentle heat. Add the dried fruit and mix well. Remove from the heat and set aside. Meanwhile make the fudge by placing the cream, caster sugar and golden syrup into a pan over a medium heat. Stir together until the sugar has dissolved. Increase the temperature slightly and continue to stir until the liquid turns a light, golden caramel colour (if you have a sugar thermometer, it should reach 120°C). At this point, add the butter and stir through until completely melted. Bring the mixture to the boil for 2-3 minutes before stirring through the spiced fruit mix. Pour onto your lined baking tray and leave to cool and set for at least 2 hours before cutting into delicious bite-sized chunks
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