Easter ideas to keep your table looking fun and fresh
It seems like we are constantly moving from one celebratory season to another and they come around so quickly. No sooner have we finished Christmas and the scorching summer that we have endured and loved, but now it’s time for the Easter Bunny to rear its chocolate head.
If you’re looking for something sweet, but not the chocolate kind of sweet, how about adding darling cut-outs with a knot of raffia around your linen napkins on the table to really up the ante of festive fun.
Freesia’s and Hyacinths would be two of our go-to seasonal flowers during the Easter celebrations. Potted Hyacinths offer dramatic colours and a beautiful fragrance that will immediately energise your table and bring a chic air of elegance to any entertaining you have on the calendar.
Hot Cross Bun Recipe
INGREDIENTS
- 475g strong white flour, plus extra for dusting
- 25g good-quality cocoa powder
- 1 tsp ground mixed spice
- 1 tsp salt
- 85g chilled unsalted butter, chopped
- 100g golden caster sugar, plus 50g extra to glaze
- 2 x 7g sachets dried yeast
- 1 large free-range egg
- 190ml lukewarm milk
- 1 tbsp vegetable oil, plus extra for greasing
- 75g raisins (optional)
- 75g milk chocolate, chopped
- Finely grated zest and juice of 1 orange
- 75g chopped candied peel
METHOD
1. Sift 400g of the flour, the cocoa powder, mixed spice and salt into a bowl. Add the butter and, with your fingertips, rub together until the mix resembles fine breadcrumbs. Stir in the sugar and dried yeast, then form a well in the centre. Whisk the egg and milk together and pour into the well. Quickly mix with a wooden spoon to incorporate.
2. Knead on a lightly floured surface for 10 minutes until soft and silky. Shape into a ball. Put in a large, lightly oiled bowl, covered with cling film. Leave for 1½ hours in a warm place, loosely covered with greased cling film, until doubled in size.
3. Remove the risen dough to a lightly floured surface, flatten slightly, then knead in the raisins (optional), chocolate, zest and candied peel, until everything is evenly distributed.
4. Divide into 12 equal pieces (about 100g each) and shape into smooth-surfaced buns. Place in rows on a lightly oiled baking tray, leaving a little gap between each. Cover loosely with lightly oiled cling film and leave to prove in a warm place for 1 hour or until doubled in size again. The buns should now be touching each other. Preheat the oven to 200°C/fan180°C/gas 6.
5. With a serrated knife, score the tops of the buns with a cross. Mix the remaining 75g flour with 1 tbsp. oil and 5 tbsp. cold water to a smooth paste, then spoon into a piping bag (or a small, clear, sturdy plastic bag with the corner snipped off).
6. Carefully pipe the mixture in lines along the knife scores on the buns, going first one way, then the other, using a knife to stop the flow. Bake in the oven for 20 minutes until risen and firm to the touch.
7. Meanwhile, put the remaining sugar into a pan with the orange juice. Put over a low heat until it has dissolved. Bring to the boil and bubble for 2 minutes until thickened.
8. Remove the buns from the oven and turn out onto a rack. Glaze with the syrup and serve warm or cold.
Check out some more Easter decor ideas below!
