Tiramisu

Cream, Coffee, & Chocolate

About the Recipe:
  • 4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
  • no bake
  • completed in 25-30 mins
  • Delicious strong coffee flavour !
  • creamy soft texture all around
The Method:

Three major steps: dip, arrange, cream

Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top

After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!

The Recipe:

Prep timeChill timeTotal Time
5 mins25 mins Freezer~30 mins

Tiramisu

Ingredients:
  • 5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
  • 1/2 cup granulated sugar
  • 1 -2 cups expresso or strong brewed coffee
  • ~30 lady fingers (enough to cover pan of choice for two layers)
  • 1/4 cup cocoa powder
Procedure:

Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.

Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.

Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!

Let the dish firm up in the freezer for 25 mins and enjoy!

Happy Baking!

Quick Hot Cross Buns

Soft, Warm & gently Buttered

About this Recipe:

  • Soft rolls with slightly browned tops
  • Subtle cinnamon, nutmeg, and optional raisins flavours
  • Makes 12 medium rolls
  • Quick recipe only 1 hour rest/rise time
The Method: A Quick Guide

The Dough: Firstly, in one large bowl the yeast and warm milk are combined and set to rest for 5 mins until frothy (pictured below) then the butter, flour, salt and baking powder get added to form a dough.

The Knead: With dough now made, it just needs to be kneaded for 8-9 mins wth the addition of flour as needed until an elastic like dough forms where your hands print bounces back (pictured).

The Rest: placed back in the bowl the dough now rests for 1 hour. Then it gets rolled out in-to 12 roughly equal balls.

The Cross: The flour cross is made then put in a piping bag and piped onto each bun only after a gentle egg wash has been brushed on.

Bake and Enjoy! baked for ~20 mins and topped with butter, these buns are warm and delicious!

The Recipe:

Prep timeBake timeRest time
15 mins~20 mins 1 hour + 5 mins
Yields:12 medium buns

Hot Cross Buns

Ingredients:

The Dough

  • ¾ cup warm milk (whole or 2 %)
  • 3 tablespoons butter *melted*
  • ¼ cup white sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • ¾ cup raisins (optional)

The Cross piping

  • 2 tablespoons water
  • ½ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 2 teaspoons milk

Procedure:

Firstly the dough is made by combining the yeast and sugar in a large bowl and gently mixing it with warm (but not piping hot) milk. Cover and briefly let rest for 5 mins until frothy.

Next the dough is made by adding flour, salt, cinnamon, raisins, and the egg.

Once a ball of dough appears, place it on a floured surface and add flour as needed for the 8-9 mins of kneading. The dough should be elastic and bounce back to the touch after the 8-9 mins of kneading. The dough now goes back in the bowl to rest for 1 hour with the towel as a cover.

Once done resting, the dough is separated into 12 equal balls and ready for a gentle egg wash (optional but recommended for brown tops!)

Now for the cross piping. In a bowl combine the water, icing sugar, vanilla, and milk then place in a piping bag and snip off the tip. Pipe a cross on each bun and they are ready fro the oven!

Bake at 375 Degrees F for ~ 20 mins.

Once out of the oven spread with butter and enjoy!

Happy Baking!