Easter treats

Two years ago this time my husband and I had our first Easter gathering with family at our home. A breakfast table after church with toasted hot cross buns, my sister making coffee for everyone, everybody slowly finding their place in comfort.

This year, we treasure those memories and find a new way to celebrate Easter. It might be within the walls of our own home, but let's promise ourselves to make it special — to put the same effort into making ourselves happy. Bake your own hot cross buns, even if they don't turn out perfectly. It creates a memory. Stay in your loungewear, pull your legs up on a chair, and listen to Edith Piaf. Cuddle your four-legged babies and take it slow for a change.

Pear Preserve

Ingredients

• 2.7kg mixed green and red pears, peeled
• Peel of 2 lemons
• ±3 cups water
• 125ml orange blossom water
• 125ml apple juice
• 125ml pomegranate molasses
• 1 tbsp lemon juice
• 1 cup honey
• 6 cinnamon sticks

Directions

1. Place the peeled pears and lemon peel in a bowl and cover with water.
2. Combine the water, orange blossom water, apple juice, pomegranate molasses, lemon juice, honey, and cinnamon sticks in a saucepan. Bring to a simmer over medium heat.
3. Continue simmering until the mixture reaches a jam-like consistency.
4. Add the pears and stir gently until heated through.

Modified Hot Cross Buns

Bun Ingredients

• 1 tbsp active dry yeast
• ½ cup caster sugar
• 1½ cups lukewarm milk
• 4¼ cups plain flour, sifted
• 2 tbsp mixed spice
• 2 tsp ground cinnamon
• 50g unsalted butter, melted
• 1 egg
• 1½ cups sultanas
• ½ cup plain flour + ⅓ cup water (for the crosses)
• Unsalted butter, to serve

Glaze

• 1 tbsp water
• 1 tsp gelatine powder
• ½ cup caster sugar
• ¼ cup water, extra

Directions

1. Preheat the oven to 200°C.
2. Combine the yeast, 2 tsp of sugar, and the milk in a bowl. Leave for 5 minutes until foamy.
3. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, and remaining sugar. Mix to form a sticky dough.
4. Knead on a floured surface for at least 8 minutes until smooth and elastic.
5. Place in a lightly oiled bowl, cover, and leave in a warm spot for 1 hour until doubled in size.
6. Divide into 12 pieces and roll into balls. Arrange in a lightly greased 22cm cake tin lined with baking paper.
7. Cover with a damp cloth and rest in a warm place for 30 minutes until risen.
8. Mix the extra flour and water into a paste, spoon into a piping bag, and pipe crosses over the buns.
9. Bake for 30–35 minutes until golden and springy to the touch.
10. While the buns bake, make the glaze: sprinkle gelatine over 1 tbsp water and leave for 2 minutes. Dissolve the sugar in the extra water over low heat, then stir in the gelatine and cook for 1–2 minutes.
11. Brush the warm buns generously with glaze. Serve warm with butter.