Easter High Tea
Ratings
Prep time
30 min
Cook time
40 min
Serves
9
Nutritional information per serving
Weight
9
g
Calories
690
cal
Total Fat
27.5
g
Carbs
95
g
Sugars
42.5
g
Sodium
122
mg
Fibre
3.7
g
Protein
13.8
g
INGREDIENTS
INGREDIENTS FOR
9 SERVINGS
METHOD
-
combine the milk, yeast and 1 tbsp of the sugar in a jug. set aside in a warm place for 5 minutes or until frothy.
-
add egg to the mixture and beat to combine. place the flour, mixed spice and remaining sugar in a large bowl and stir to combine, rub butter into mixture, add NESTLÉ white choc bits. make a well in the centre. add milk mixture and stir until just combined.
-
turn onto a lightly floured surface and knead for 5-10 minutes or until smooth and elastic. place dough in a bowl and cover with a tea towel, place in a warm, draught-free place for 30 minutes or until dough doubles in size.
-
preheat oven to 200°c/180°c fan forced. grease a 20cm square cake pan. punch dough down. divide dough into 9 even portions and shape each portion into a ball. arrange dough portions, side by side, in the prepared pan. set aside in a warm, draught-free place for 30 minutes or until dough has risen. meanwhile make poached strawberries and white chocolate jam.
-
combine water and extra flour in a small bowl until smooth. place in a small piping bag with a small round nozzle. pipe a continuous line down the centre of each row of buns, lengthways and crossways, to form crosses. bake in preheated oven for 20 minutes. reduce heat to 180°c/ 160°c fan forced and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the top).
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