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Easter Treats

Hot Cross Buns


• 500g Strong Bread Flour
• 7g Easy bake yeast
• 275ml whole milk
• 50g Butter (unsalted, cold, diced)
• 1 medium beaten egg
• 75g Unrefined golden caster sugar
• 1 ½ tsp salt
• 75g Sultanas
• 2 tsp Mixed Spice
• 100g Plain white flour
• 50g Mixed peel


MIX: Boil the milk in a pan, remove from heat then add the butter. Leave to cool until warm. Mix the dry ingredients in a large bowl and then add the milk and beaten egg, stirring with a wooden spoon.

KNEAD: On a lightly floured surface, knead the mixture for approx. 10 minutes. RISE: Lightly grease the large bowl, place the dough in the bowl then cover with a clean cloth and leave to rise until doubled in size this could be up to two hours dependent on how warm the room is.

SHAPE: Sift the mixed spice over the dough, then knead in the sultanas and mixed peel. Slice into 12 even sized pieces, roll into balls and place, well-spaced, on a lined baking tray.

PROVE: Cover the dough again, and leave until doubled in size again. Preheat oven to fan 180C/200C/Gas 6. BAKE: Score a cross on top of each bun with a sharp knife. Mix the plain flour with a tbsp. of water at a time to form a paste. Use a piping bag to pipe crosses on the buns on the cuts you made. Bake the buns for around 11-15 minutes or until golden.

Easter Nest Cupcakes


• 140g self-raising flour
• 120g butter, softened
• 85g caster sugar
• 2 eggs
• 2 tablespoons cocoa powder
• Mini chocolate eggs

Chocolate buttercream
• 175g butter, softened
• 125g cocoa powder
• 600g icing sugar
• 150ml milk
• 1 drop vanilla extract


• Preheat the oven to 190 C / Gas 5. Line 3 mini muffin tins with paper cases.
• Combine the flour, butter, sugar, eggs and cocoa powder in a large bowl until smooth.
• Spoon the mixture into the paper cases, filling them 3/4 full. Bake for 10 to 12 minutes. Remove from the oven and cool.

To make the icing:
Cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency. Add more icing sugar or more milk to achieve desired consistency.
• Pipe the icing on top of each cooled cupcake, leaving some of the cupcake’s edge showing, to create a nest. Press chocolate strands into edges of the nests; place 3 mini chocolate eggs into each nest.



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