EASTER HOME STYLING & THE BEST HOT CROSS BUN RECIPE!

Easter is a special time of the year for our family. The mornings are crisp, the days clear and it is our time to slow down, reflect and be thankful. We generally spend our Easter away and it’s filled with walks on the beach, trips to the coffee shop, foraging feijoas and devouring homemade hot cross buns.. (I share our secret family recipe with you below.)

Decorating or styling your home for Easter, making hot cross buns, and creating a festive feel can be fun and will create special memories for your family and friends.

Above I have styled the dining table with a tablecloth and table runner. Having the two layers creates a focal point down the centre of the table. I have layered this with foliage - both fresh and faux; the fresh floating magnolia stems are gorgeous in our 'Glass 2-tone Pedestal Bowl', paired with the Dark 'Bronze Finish' Bunny (Resting), Silver Candlesticks and 'Hellebore Pick' bud vase. Complement your table setting with glassware and plates that tone in but don't compete. Here I have used green plates and glassware alongside silver cutlery to match with the silver candlesticks. Finish the tablescape with fresh hot cross buns and your favouite people!

Flowers, whether they are fresh or faux, add life and interest. Add them to your console table or dining table to create the focal point. Our 'Hellebore Pick' bud vase is displayed above alongside our Dark 'Bronze Finish' Bunny (Pair) creating a nice vignette.

A fallen bird's nest provides a natural element alongside our 'Cottage Charm' vase arrangement and Dark 'Bronze Finish' Bunny (Standing) shown above. Placing items on a tray or chopping board gives more visual impact and creates a focal point.

It's no secret that we love a good wreath! So why not have one at Easter. A wreath adds another layer of interest and provides a festive touch. They can be hung at the front door, placed over an entrance mirror or on the wall. We have some lovely ribbon options available if you want to add bows to an existing wreath.

'Bunny Trails' Wreath

THE BEST HOT CROSS BUN RECIPE!

This recipe was John's sister's, though I have modified it over the years and is now a family favourite. The cross is made with sweet short pastry which in our opinion takes it to a new level of delicious! You can make these by hand - or by bread-maker (for those of us who can't quite bring ourselves to spend the time kneading!) I have included instructions for both methods below..

PULL APART MAPLE GLAZED HOT CROSS BUNS 

INGREDIENTS

4 cups flour

1 tsp salt

1/4 cup brown sugar

1 tbsp of Surebake yeast

1/2 cup (125ml) boiling water

1/2 cup (125ml) cold milk

25 grams melted butter

1 beaten egg

2 tsp cinnamon

4 tsp mixed spice

3/4 cup raisins

1 sheet ready roll sweet short pastry, thawed

1/3 cup maple syrup

INSTRUCTIONS FOR HAND KNEADING

1. In a large mixing bowl place 1 cup flour, salt, brown sugar and yeast.

2. Mix the boiling water and cold milk together and pour over the dry ingredients, stir to mix. (Make sure the mix isn't too hot - if need be let it cool slightly or tip some out and add a touch more cold milk).

3. In a separate bowl mix melted butter, an egg, cinnamon, mixed spice and currants. Add this to the yeast mix and stir to combine.

4. Add a further 2.5 cups of flour and mix well to form a soft dough. Turn out onto a board and knead the dough, incorporating as much of the remaining flour as necessary. The dough should be soft but sticky. Knead for approximately 10 minutes or until the dough is smooth.

5. In a clean mixing bowl return the dough and cover, leave in a warm place until the dough has doubled in size.

6. Place the dough on a lightly floured bench and cut it into 8 pieces. Shape each piece into a ball and place them on a baking tray approx 1cm apart. Cover the tray with a tea towel and leave them to rise until they have doubled in size.

7. Preheat the oven to 200 degrees on fan bake. Cut thin strips from the pastry sheet, brush the buns with milk and apply the pastry to form crosses on each bun.

8. Place the buns in the oven and cook for 5 minutes at 200 degrees, then reduce the temperature to 180 degrees for the next 10 -15 minutes until the buns are cooked and golden.

9. Remove from the oven and leave for 5 minutes before brushing them with maple syrup.

INSTRUCTIONS WHEN USING A BREAD-MAKER

1.    In the bread-maker bowl place 1 cup flour, salt, brown sugar and yeast.

2.    Mix the boiling water and milk together and pour over the dry ingredients. (Make sure the mix isn't too hot - if need be let it cool slightly or tip some out and add a touch more cold milk.)

3.    Set the bread-maker to the dough function and let it mix the ingredients together.

4.    In a separate bowl mix melted butter, an egg, cinnamon, mixed spice and currants. Add this to the bread-maker.

5.    Add a further 2 3/4 cups of flour and let the bread-maker run the full cycle of kneading. (If you think it needs more mixing time at the beginning you can cancel the function and start it again for a little more time.)

6.    In a clean mixing bowl return the dough and cover, leave in a warm place until the dough has doubled in size.

7.    Place the dough on a lightly floured bench and cut it into 8 pieces. Shape each piece into a ball and place them on a baking tray approx 1cm apart. Cover the tray and leave them to rise until they have doubled in size.

8.    Preheat the oven to 200 degrees on fan bake. Cut thin strips from the pastry sheet, brush the buns with milk and apply the pastry to form crosses on each bun.

9.    Place the buns in the oven and cook for 5 minutes at 200 degrees, then reduce the temperature to 180 degrees for the next 10 -15 minutes until the buns are cooked and golden.

10.  Remove from the oven and leave for 5 minutes before brushing them with maple syrup.

Eat them hot with lashes of butter and good company! 

Good luck with your Easter home styling! View our full collection of items featured above and let us know if this recipe is a success for you!