Kitchen Projects for Easter & Spring

all the best bakes!

There’s nothing like a bit of thematic baking, is there? Easter is just a few short days away, and passover, too. Whether you celebrate both, either, or neither, I can certainly feel a Springy energy in the air; With a few extra days off from work (for some!) and a great potential for hosting, it just gets me in the mood to bake!

Whether a long weekend means a marathon of hosting, or maybe just 3 days of sofa time, there’s something here on the newsletter for every level of baking effort; Are you a bun person, ready to dive into a fluffy dough based project or a chocolate person (you can, of course, be both) who just wants something satisfying for the middle of your table? In any case, I’m thrilled to take you through some of my favourite Springy recipes.

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HXB ASSEMBLE!

Classic Hot Cross Buns

An absolute classic. And I’m so proud to say that I remake my recipe every year (third year running!) and I still think it’s the best I’ve ever had. See for yourself! Click here for the recipe.

If you have SIFT, there is a recipe for “Festive Buns” on pg. 179 which is a different dough, uses a tangzhong and isn’t traditionally spiced (it uses white chocolate and raisins). It makes a great bun, too, if you’re looking for something a bit different!

The Hot Cross Bundt

A resplendent member of Hot Cross Bun extended family. To be honest, there’s nothing I love more than an HXB adjacent bake and I’ve got a LOT of them. This might just be the crown jewel though! Click here for the recipe.

Hot Cross Custard Buns

Tender swirls of dough with a spiced custard filling. What’s not to love? Click here for the recipe.

Hot CROISSANT buns

What do I love more… puns or buns? Tbh, I love both equally. Luckily, with this bake, you don’t have to choose. Spiced laminated dough with flecks of raisins and mixed peel and folded to show off all those layers. It’s what hot cross buns would wear to the met gala. Click here for the recipe

HXB cookies

The ooiest, gooiest version of HXB out there: Cookies. Fudgy, chewy, sticky. It’s definitely the fun young cousin of the HXB family. Check em out here.

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Breads

Wild Garlic Loops

Whilst you are rambling around in the sunny spring weather, perhaps you’ll come across a patch of wild garlic leaves. If you do, I highly recommend processing the aromatic leaves into a bright green butter, then folding it through an airy dough. There is a vaguely pagan energy to these, which feels good in the aftermath of Spring Equinox. Click here to make them.

St Clement’s Bread / Tart

Last year, I set myself the task of developing a new Easter Bread tradition, inspired by some of the enriched annual classics. The result was a marzipan-stuffed, peel-and-dried fruit-heavy bread that could be braided and twisted into a festive shape and presented in the middle of the table. I named it the St Clement’s Bread, and it will certainly be making an appearance at my table again this year. The tart version, with a just-set lemon-y custard, is a gorgeous version to serve as pudding. Click here for the recipe.

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VERY SPRINGY THINGS

Once the buns have been eaten, you’ve still got room for dessert, or a slice of cake, right? Here’s my favourite projects for afternoon tea or to revive you from a post-lunch slump.

Little Lamb religieuse

As much as I love Browen Wyatt’s Modern Lamb Cakes, I can’t resist these little lamb religuese - a stack of choux buns filled with pistachio and citrus. Absolute winners! Read all about them here.

Lemon butter biscuits

Nothing screams Easter like a pastel palette. Serve with tea to energise yourself ahead of an egg hunt. Recipe here!

Pistachio gateau basque

Another springtime palette special - this time ft pistachios! Crumbly but rich pastry stuffed with custard. A perfect post-lunch dessert. Click here for the recipe.

Fancy Cake

A recent entry into the world of cakes that I am now obsessed with is this “fancy cake”, a cross between a fondant fancy and a detroit Bumpy cake. Who knew that Yorkshire and Detroit would have such a cute baby? Anyway, this is such a fun cake to make and never fails to bring a smile and feeling of joy to one’s face / life. Click here for the recipe.

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CHOCOLATE ALL DAY!

If there’s anything that deserves a place right at the heart of your easter table, it’s something outrageously chocolately. Here are a few options:

Mocha Pavlova Nests

The tangy milk chocolate whip is SO delicious. If you aren’t a fan of mini eggs (why???), then you can use preserved cherries here for an elevated sunday lunch alternative. Also Gluten-free, so great for passover! Click here for the recipe.

Secret Chocolate Cake

This cake has a secret… the two layers are made from the same mix! One is baked, the other is spread on top, inspired by a Gateau Marcel. You can get the recipe in SIFT, or right here. Also Gluten-free, so great for passover! Click here for the recipe.

Gianduja Cakes

A perfect recipe by columnist Octavia Lamb - you can use pretty much any size tin for this, though the cubes are utterly gorgeous. Click here for the recipe.

Brown Butter Milk Chocolate Pots

Simple, perfect, or simply perfect, this brown-butter milk-chocolate cremeux/ganache lovechild has a gorgeous texture and an elevated, nostalgic flavour that I can’t get enough of. Also Gluten-free, so great for passover! I do think mini eggs on top of this would rock. Click here for the recipe.