Easter Hot Cross Buns

Sunday, April 20, 2014

Enjoying a special easter weekend with friends and family isn't difficult when homemade food is on the table -  and you'll be happy to know that if you want to give these chocolate and pear hot cross buns a go,  they're pretty darn easy to make. All they need is a little patience as the dough rises, giving you extra time to putter around the house and make plans for your next crafty project.

Chocolate and Pear Hot Cross Buns
150 ml cream
150 ml warm water
50g butter
500 g bread flour
1 tsp salt
80 g sugar
8g packet of quick dry yeast
1 egg (lightly beaten)
100g chocolate roughly chopped (I used Callebaut, but feel free to
use whichever chocolate you love the most)
1 large pear, chopped finely.
1 tbsp vegetable oil
apricot jam
Cross mixture
Flour and water paste

-In a heatproof, microwavable bowl, heat water and cream. Add butter and stir until melted.
-In a medium bowl, sift flour salt and sugar.
*next, follow the directions on your yeast packet. I've described the method that was on mine.
-In a large bowl, add yeast to warm milk and butter mixture. Mix until incorporated. Add 1 cup of dry ingredients to wet yeast mixture and mix with a wooden spoon until incorporated. Continue adding dry ingredients until a dough is formed.
- Turn dough onto a lightly floured surface and kneed until a smooth ball is formed (roughly five minutes)
- Place dough in a clean, lightly oiled bowl, and cover with cling wrap. Set aside in a warm place for 1 hour or until it has doubled in volume
- Turn dough back onto a lightly floured surface, and incorporate chopped pears and chocolate. Kneed until it is well blended.
- return to lightly oiled bowl, cover with cling wrap, and allow to rise for another hour.
- turn dough back to floured surface, and roll into a long cylinder. Chop into roughly 15 sections, and roll each section into a smooth ball. Place onto one or two, parchment lined baking sheets, and allow to rise for another hour (covered in cling)
- preheat oven to 400 convection (or 375 without convection) and prepare flour and water paste. Paste should be liquid enough to pipe easily, without being too runny. Pipe a cross with mixture onto each bun.
- bake for roughly 20 minutes, or until the tops have turned a dark golden brown.
- warm apricot jam in a heatproof bowl until liquid. Brush over finished buns.

Serve warm and enjoy! Happy Easter! 

April Wedding

Saturday, April 12, 2014

Today, two friends were married, and true love like theirs 
deserves a cake crowed with a mountain of flowers.  

A note on putting real flowers on a cake: Know where your flowers come from, and whether or not they're safe to consume. Local roses and petally blooms are harder to come by in Nova Scotia this time of year, so the top tier of this cake is an ornamental one.. The bottom is six tasty layers of  vanilla pound cake with lemon curd, folded in whipped cream.

A big congratulations to you, C & J!  Here's to a lifetime of happy, artful adventures!  

Weekend with the Halifax Crafters Society

Monday, April 7, 2014

Thanks so much to everyone that came out to enjoy the sights and sounds of 
the Halifax Crafters Spring fair! I'm still glowing from the great energy 
this market has...
And of course, a big squishy hug to my MOM for her help behind the 
table on Saturday and Sunday, she's become a very valuable volunteer employee :)  

(Image below: candied greens that I used along with nasturtium blossoms to top my coconut cream cupcakes. Anyone want to take a wild guess at what kind of greens these are? 
Hint: you'll think I'm crazy for using them, ha!) 

Megan & Dave

Saturday, October 26, 2013

Lucky to know this stunning bride, and proud to have crafted her dessert spread. Special thanks to Chelle Wootten Bowes photography, and Cherakee Photography for their exceptional camera clickery.

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