Easter is a special time of year to share with family and friends. Coming together over the long Easter weekend to enjoy meals and treats is one of life’s greatest pleasures – not to mention having a few days off work!
Mainland’s take on the traditional hot-cross bun will be a hit with the whole family. These delicious Hot Cross Bagels packed with fruit and spices are the perfect celebration food for Easter. Nothing goes better with them than the finest, pure New Zealand butter to spread on top, Mainland Buttersoft.
Mainland Buttersoft tastes divine and you may want to enjoy your Hot Cross Bagel with a cup of tea.
Creamy and delicious, Mainland Buttersoft is 100 per cent pure New Zealand butter, triple-churned so it spreads straight from the fridge.
Happy Easter and happy eating!
Hot Cross Bagels
Makes 10
Prep Time: 25 min
Cooking time: 20 min
Proofing time: 1-2 hours
Ingredients
| 140g | sultanas |
| 140g | raisins |
| 80ml | boiling water |
| 260ml | warm water |
| 20g | raw sugar |
| 7g | dried yeast |
| 520g | high-grade flour |
| 80g | brown sugar |
| 2 tsp | cinnamon, ground |
| 1 tsp | fine salt |
| 1 tsp | allspace, ground |
| 1 tsp | nutmag, ground |
| 1/2 cup | plain flour |
| 8 tablespoons | water |
| 1 | free - range egg, beaten |
Directions
1. In a medium bowl, mix sultanas and raisins in boiling water.
2. In a large bowl, combine warm water, yeast and raw sugar. Leave to bloom for 15 minutes.
3. Add flour, brown sugar, spices and the fruit-soaked water (keep fruit aside) and combine.
4. On a floured board, knead dough for five minutes. Add sprinkle of flour if too wet. It should be tacky but not sticky. Place in oiled bowl and cover with a clean, damp tea towel and leave to rise for 1-2 hours, until double in size.
5. Preheat oven on Bake to 200°C. Line oven tray with baking paper.
6. Shape dough into a big ball or log and cut into 10 even segments. Shape segment into a triangle, and gently fold corners into the centre, pinching together to create a round shape. Using your thumb, gently make a hole in the centre of the ball, rolling the ring in your hands to create a donut-like shape. The central hole should be an inch or two in diameter, allowing for rising and expansion when baking. Repeat with remaining 9 segments of dough. Place on baking tray.
7. In a small bowl, combine plain flour and water to create a paste. Using a piping bag or zip-lock with the corner cut off, pipe a cross on to the bagels.
8. Brush each bagel with egg wash.
9. Bake for 20 minutes, or until golden with a crusty top.
10. Rest for at least 10 minutes. Cut in half (toast if desired) and spread with Mainland Buttersoft.
Mainland Buttersoft is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to nzherald.co.nz/eatwell
