A True Taste of Easter with Louisvale Wines

As anyone who has grabbed a bite to eat at Food @ Louisville already knows, our skilled chef team is dedicated to bringing you delicious, tasty treats packed with authentic flavour. Would it even be Easter without a delicious hot cross bun (or six) to enjoy? Of course not! That’s why the Louisvale Wine team is here today with a delectable treat just for you. This reinvented hot cross bun recipe is packed with traditional flavour, but light and elegant- why not give it a try?

The Ingredients

The devil is in the details, as they say! Luckily you don’t need too much to make this spectacular hot cross bun recipe. Simply add these to your shopping cart:

  • 350ml Milk
  • 80g Margarine
  • 500g Flour
  • 15ml Ground Mixed Spice
  • 5ml Ground Cinnamon
  • 2ml Ground Cloves
  • 60g Brown Sugar
  • 10g Dry Yeast
  • 5 ml Salt
  • 90g Dried Cranberries
  • 60g Dried Dates, diced
  • 1 Large Egg, lightly beaten

Making Your Hot Cross Buns

With your ingredients prepped, it’s time to get those buns in the oven!

Simply heat the milk and margarine together until the margarine fully melts. Now set it aside, and let it cool off. Sift the flour, spices, sugar, yeast & salt together in a large bowl, then add the cranberries and dates and ensure everything is well mixed. Pour in the milk mix, and combine thoroughly. Add the egg, and keep mixing. When the dough seems cohesive, knead it on a lightly floured surface until smooth and slightly shiny. As with bread, it shouldn’t be dry or sticky. Oil a large mixing bowl and cover the dough with cling wrap until it doubles in size.

Now it’s time to re-knead the dough to release the air pockets that have formed. Divide it into 12 portions, and roll into a ball. Again, place the individual balls on a greased oven tray, and cover them until they double in size. Leave plenty of space! Preheat the oven to 180°C when they’re close to ready.

Now mix 125ml flour, 180ml water and 20ml brown sugar into a paste for the cross shape. Carefully add a cross to each bun (a piping bag is great for this) and then pop them in the oven. Bake them for 15-20 minutes, or until golden brown and smelling great! Add the finishing touch with some melted honey brushed over the top when you take them out and a farm-fresh butter to enjoy them with.

This delicious and traditional Easter treat pairs beautifully with our unoaked Cape Chardonnays, or you can try a dessert wine to bring out the spices or a Cabernet Franc to match the fruits. However you choose to enjoy it, we’re certain this Louisvale Wines favourite will be flying off the table before they even cool down!