Get everyone's favourites on the table with our laid-back Easter brunch, featuring a new take on an old classic: brioche hot cross buns
Not quite breakfast, not quite lunch, but elegantly supplanting both at once, brunch is about as efficient and fun as domestic catering gets.
Easter brunch is unbeatably relaxed and satisfying, but the best thing? It practically forces you to wake up late and do it in your PJs.
The brunch menu featured in the April issue of The Simple Things:
Spinach & bacon baked eggs
Smoked salmon caesar salad on toast
Hash browns
Custard tartlets
Brioche hot cross buns
Green smoothie
Brioche hot cross buns - makes 12
Ingredients:
375g plain flour 3 eggs 100g unsalted butter, melted 45g sugar 1 pinch salt 100ml milk, lukewarm 45g sultanas 1 tsp grated nutmeg 1 tsp grated cinnamon 1 packet (7g) dry yeast
For the glaze:
1 egg yolk 1 tbsp milk
For the icing:
100g icing sugar 1 tbsp water
Method:
1. In a large bowl mix together flour, salt, sugar and spices. Sprinkle yeast over milk and allow it to prove for 5-10 minutes. Pour milk, yeast, melted butter and eggs into flour and stir well.
2. Transfer the dough onto a work surface and knead for 10 minutes. Place the dough in a lightly greased bowl and cover with cling film for an hour or until it doubles in size. Pinch back the dough on a work surface and lightly knead for a minute. Add the sultanas.
3. Divide the dough into 12 equal parts. Place balls of dough 1cm apart from each other on a baking tray lined with baking paper and let them prove for 30 minutes. Preheat oven to 190C (170C fan), 375F, gas 5. Just before baking, brush buns with egg yolk and milk mixture.
4. Bake for 15-20 minutes or until nicely golden. Remove from oven and let them cool completely on a wire rack.
5. Prepare icing by mixing sugar with water. The icing should have the consistency of a smooth paste. Spoon it into a piping bag or use a ziplock bag with a small hole cut in a corner. Pipe and draw a cross on top of each cooled bun. Allow icing to set before serving.
Turn to page 28 for the rest of the recipes.
Buy The Simple Things now, or have a look through the digital sampler for a taste of the April issue