Easter baking is so much fun when you can be creative. CSR Sugar has a collection of Easter recipes that you (and the kids) will love to make.
Easter Spiced Chocolate Twist
Servings: 8 to 10
Ingredients:
- 10ml lukewarm milk
- ⅓ cup (75g) CSR Caster Sugar
- 2 tsp (1 sachet/7g) dried yeast
- 80g melted butter
- 1 egg
- 1 egg yolk
- 2¼ cups (350g) White Wings Plain Flour
- 1 tsp salt
- 100g milk chocolate, finely chopped
- melted white chocolate & mini speckled Easter eggs, to decorate
Spiced butter:
- 40g softened unsalted butter
- 2 tbsp CSR Caster Sugar
- 2 tsp ground cinnamon
- ½ tsp mixed spice
- finely grated zest of 1 orange
Method:
Combine milk, 2 tsp caster sugar and yeast in a small bowl. Set aside for 5 minutes until frothy. Add the butter, egg, egg yolk and whisk to combine. Combine flour, salt, and remaining sugar in a large bowl; add the milk mixture and stir until a wet dough forms.
Turn dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Place in a lightly greased bowl, cover with cling wrap and set aside in a warm place for 1 hour to prove.
Meanwhile, for spiced butter, combine all ingredients in a small bowl.
Preheat oven to 200°C (180°C fan-forced).
Roll the dough between two sheets of baking paper to a 40cm x 25cm rectangle. Spread the spiced butter evenly over the dough, then scatter with milk chocolate, lightly pressing down to adhere. Starting with one long side, tightly roll the dough to enclose the filling. Chill for 10 minutes to firm.
Using a serrated knife, trim ends, then cut dough in half lengthwise, then twist together. Form twisted lengths into a ring, pressing the two ends together to join. Transfer ring carefully onto oven tray. Loosely cover with cling wrap and set aside in a warm place for 30 minutes to prove.
Bake for 10 minutes. Reduce oven 180°C (160°C fan-forced). Bake for 10-15 minutes until golden. Transfer to a wire rack to cool.
Drizzle chocolate twist with melted white chocolate and scatter with speckled eggs to serve. It's a tear and share Easter centrepiece that everyone will love.
Cheesecake Easter Egg Nests
Servings: 24
Ingredients:
- 85g digestive biscuits
- 2 tsp CSR Demerara Sugar
- 40g melted butter
- 250g softened cream cheese, chopped
- ¼ cup (55g) CSR Caster Sugar
- 1 egg
- 1 egg yolk
- 1 tbsp milk
- 1 tsp lemon zest (optional)
- ½ tsp vanilla bean paste
- ¼ cup (20g) toasted coconut
- 72 small speckled Easter eggs
Method:
Preheat oven to 180°C (160°C fan-forced). Grease a 24-hole,1 ½ tbsp (30ml capacity) mini muffin pan with spray oil. Cut 24 x 10cm x 1cm strips of baking paper. Place 1 strip in each muffin hole. Press to line base and sides, allowing a 2cm overhang on opposite sides.
Process biscuits and sugar in a food processor until finely chopped. Add melted butter and process to combine. Divide the biscuit mixture between muffin holes (about 1 tsp each hole). Use a shot glass to press down firmly. Bake for 10 mins until golden.
Reduce oven to 150°C (130°C fan-forced).
Process cream cheese, sugar, egg, yolk, milk, lemon zest and vanilla in a clean food processor, scraping down the sides, until smooth. Transfer to a jug and evenly divide between muffin holes.
Bake for 10-12 minutes until just set. Cool at room temperature for about 1 hour. Carefully remove cheesecakes from pan and refrigerate for 2 hours to set.
To serve, scatter each cheesecake with a ½ tsp coconut and top with 3 speckled eggs.
Easter Egg Brownie
Servings: 16
Ingredients:
- 1 cup White Wings Plain Flour, sifted
- ¾ cup quality Dutch cocoa, sifted
- ¾ cup CSR Brown Sugar
- 1 cup CSR Caster Sugar
- 175g unsalted butter, melted and cooled
- 3 eggs
- 1½ tsp vanilla bean paste
- 150g mixed small chocolate Easter eggs, with at least 4 white eggs
- 1 tsp CSR Soft Icing Mixture, to serve
- 1 small solid milk chocolate Easter egg, grated, to serve
Method:
Preheat the oven to 160°C. Grease and completely line a 20cm square cake tin. Set aside.
Place the plain flour, cocoa, sugars, butter, eggs and vanilla bean paste in a large mixing bowl. Stir until well combined, squashing out any lumps in the brown sugar as you go.
Cut the white chocolate eggs in half and leave the rest of the chocolate eggs whole. Add the chocolates to the batter and stir to distribute. Place dollops of batter into the tin, use your spoon to spread to the edges of the tin and smooth the top of the brownie.
Bake for 32-35 mins or until the top has dried out. Cool completely in the tin.
To serve, dust the top of the brownie with the soft icing mixture and sprinkle over the grated chocolate. Cut into 16 brownie squares and enjoy!