KristinHove

Sydney’s weather is starting to get cooler, and we can finally find an excuse for late mornings and more time inside. I’m embracing this time with home baked buns and a hot apple drink.

Breakfast buns (makes 20)

• 1 pack of dry yeast or 50g fresh yeast
• 400 ml lukewarm water
• 400 ml buttermilk
• 4tbsp honey
• 400g whole meal flour
• 400g white flour
• 100g oat flakes
• 1 tbsp salt
• 1 beaten egg
• sunflower seed and oat flakes to sprinkle.

Preheat oven to 200 degrees.

Dissolve the yeast in lukewarm water, then add buttermilk and honey. Sift the flour, salt and oat flakes together and stir into the yeast mixture. Let it stand for a few minutes.Put the dough onto a surface, sprinkled with flour. Knead well for about 5 minutes and return the dough to the bowl and cover with plastic and a tea towel and leave to rise for an hour at room temperature. Dust your hands with flour and cut the dough into 20 small buns. Shape them round by rolling them on the bench. Put them on a prepared tray with baking paper. Glaze them with a beaten egg and sprinkle with sunflower seeds and oat flakes before baking in oven for 30 min. cool on a wire rack.

And yes, I did get to eat marzipan this Easter as well!  And tradition is kept once more!

• 300g almond meal
• 400g icing sugar
• 2 tbsp lemon juice
• egg white from one egg
• 30g cocoa for dusting

Mix almond meal and icing sugar before you add the lemon juice and egg white. Combine well with your hands until it’s a smooth form. Divide the dough in two parts and roll them long and thin. slice each roll into 25 parts. Roll each part into small balls and coat with cocoa. Roll them gently in your hands before you wrap them in cellophane for a nice gift to someone  or place them on a tray for serving. Keep refrigerated and covered until you serve them.