Posts Tagged brown sugar

Hot Cross Buns


Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.


1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.


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Coffee/Chocolate/Greentea marble Sponge cake


Caramel sauce recipe below...very fast and easy and delicious!

Caramel sauce recipe below…very fast and easy and delicious!


90g plain flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

1/2 tbsp Coffee powder
1/2 tbsp cocoa powder
1/2 tsp greentea powder



1. Sift both flours, baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Sift in flour and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Divide the batter into 3 portions. Add coffee powder into one portion of the batter and keep folding until well blended. Sift cocoa powder into the second portion and fold gently until well blended. Lastly add the greentea powder into the third portion and fold till well blended.
6. Drop dollops of each portion of batter randomly into an 8″ round cake pan until complete.
Bang the cake pan on the kitchen bench to remove large air bubbles. Then, use a chopstick to swirl through the batter to create a marble effect.
Bake the cake at 145C for 80-90 minutes (steam bake method) or until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.
Once cooled, slice into 3 slices and frost the cake if desired.

QUick and easy Caramel sauce:

1 cup Apple cider vinegar
60g butter
60g brown sugar
80ml cooking cream
1/8 tsp nutmeg powder
1/8 tsp cinnamon powder
1/4 tsp salt
1 tsp vanilla extract


Boil apple cider vinegar until it’s reduced to about 30ml (1/8 cup).Add butter and cook until melted. Add the rest of the ingredients and keep stirring until smooth about 5 minutes. If it’s too thick add slightly more cream.

Remove from heat, cool slightly before bottling. Then cool completely before putting on the lid.

Use as a topping sauce on ice-creams or frosting cakes.


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Chocolate Cake




Chocolate Loaf Cake
Pan size: 8.5″ x 4.5″

180g flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
50g cocoa powder
140g hot water
175g butter, thawed at room temperature until pressable but not too soft!
30g castor sugar
150g brown sugar
3 eggs, room temperature
2 tsp vanilla extract
110g yoghurt or sour cream


1. Preheat your oven to 175C. Grease an 8 1/2” x 4 1/2” loaf pan and line with parchment paper.

2. Sift the flour, baking soda, salt and cinnamon together. In a separate bowl, whisk the cocoa and hot water together until smooth. Set aside to cool.

3. Cream the butter and sugars until light and creamy, about 3-5 mins on medium speed. Scrape down the bowl and add eggs, making sure that each one is well mixed before adding the next and scraping down the bowl after every addition.

4. Add the cocoa mixture and vanilla and combine thoroughly. Add flour in 3 portions, alternating with half yoghurt, starting and ending with flour. Transfer batter into prepared pan and even up the top as well as you can.

Bake for 50 – 55 minutes or until a toothpick tests with a few small moist crumbs. Place on a wire rack and cool 10 minutes before unmoulding by inverting on to a plastic board. Peel off paper and invert back on to cooling rack to continue cooling completely.




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