Easter Baking with Tovolo
This silicone pastry mat by Tovolo is so handy! Nothing sticks to it thanks to it being made from highest grade silicon which is BPA free and tear resistant. You can use it to roll pastry, wrap dough up in it to help the proving process, and actually bake cookies, buns or breads right on it.
No need to go back and forth checking measurements on your recipes with the handy conversion charts printed right on the mat! Also having a baking crisis or doubting how your dough is looking (This always happens to me)? Helpful hints are printed right on the mat. Cutting pastry to the right size for your pie dish is a cinch with the circular diameters in the middle of the mat. This makes precise baking easy and less messy.
My favourite feature of the
Tovolo mat is the large size. At 64cm x 46cm, you can roll out dough without getting any messes from flour spills or sticky crumbs on your counter. Simply lift the corners to shake out the excess into the sink or bin. The pastry mat can also be used instead of cling film to cover items in the fridge. The mat is super easy to clean by rinsing or wiping it down with warm water – however it is also dishwasher safe.
Homemade Hot Cross Buns
I never thought I could make something like hot cross buns, but trust me it’s easy! And so special to have them homemade rather than shop bought. These have a lovely citrus hit from some orange, lemon and lime zest.
Serves: 16 | Prep time: 45 minutes | Cooking time: 15 minutes
Ingredients
- 1 cup / 250g full cream milk
- 3/4 tbsp dried instant yeast
- grated zest of ½ lemon, ½ lime and ½ orange
- 4 cups / 500g flour
- pinch salt
- 1/3 cup / 70g butter, melted
- ¼ cup / 50g sugar
- 1 egg
- 1.5 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/3 cup / 70g sultanas
- ¼ cup / 50g currants
For the cross piping:
- ¾ cup / 80g plain flour
- pinch salt
- 1 tsp olive oil
- 1/3 cup / 45g water
Instructions
Warm the milk in a saucepan or microwave (make sure it isn’t hot - just warm) and add the yeast. Stir and let sit for 5 minutes.
To a large mixing bowl, add the milk and yeast, zest, flour, salt, butter, sugar, egg, cinnamon and nutmeg. Mix by hand until a dough comes together.
Add in the sultanas and currants and fold in.
Dump the dough onto a silicon mat or floured work surface. Knead the dough for 8-10 minutes. Wrap in the silicon mat, place back in the bowl covered with a
tea towel and let rise in a warm place for 30 minutes.
After the dough has proven, knock it down and form into a ball on the silicon mat or work surface. Cut the ball into quarters, then those in half again so you have 8 triangles. Roll each triangle into a ball, then divide in half so you have 16 pieces total. Roll into smooth, round balls and place side by side on a
baking tray with baking paper or a silicon mat.
Cover and preheat oven to 220C while you make the piping.
For the piping:
Mix together the flour, water, olive oil and salt until a smooth paste has formed. Pour into a piping bag.
Pipe a large cross on each bun by making 2 intersecting lines.
Bake in the oven for 15-20 minutes or until golden and hollow when tapped.
While the buns are in the oven, mix together two tablespoons of water with 2 tablespoons of sugar. Heat in a small saucepan or in the microwave until the sugar is dissolved. While the hot cross buns are still hot out of the oven, brush over the sugar glaze.
Chef's notes:
Recommended to serve warm, straight out of the oven. Or, allow to cool then place in an airtight container. To serve, cut in half then toast until warm and then spread each half with butter.
