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Raidis Estate

Raidis Estate
4 March 2019 | Raidis Estate

Easters treats

Yep, we are with you when everyone groans when they see hot cross buns in the supermarket weeks after Christmas… I mean come on now!


But the truth is that every year, Easter does tend to creep up on us. And yep we hate to say it, but Easter is coming up real fast. Hello March!


So this is just a little reminder, a gentle nudge to stock up on your favourite Raidis Estate drops. We have some new vintages in some of our reds, and they make either the perfect Easter gift for friends, to take to a shack with you for a family visit or just for yourself. You don’t even have to share them.


The kids get all the chocolate treats so why not treat yourself.


Oh and also here’s a delicious recipe for hot cross buns as well if that’s more your style.


What you'll need

11/4 cups milk

60g butter

4 cups bread flour

3 x 7g sachets instant yeast

1/2 cup brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1/2 tsp bicarb soda

1 lemon, rind finely grated

1 cup sultanas and raisins

2 eggs

1 tsp vanilla extract

1/2 cup plain flour

4 tbs water

1/4 cup golden syrup

1/4 cup boiling water



1. Preheat oven to 180°c. Lightly grease an oven tray.

2. Place milk and butter in a saucepan over gentle heat and stir until butter has melted. Remove from heat and cool to lukewarm.


3. Meanwhile, combine flour, yeast, sugar, spices, baking powder, bicarb soda, lemon rind, dried fruit and a pinch of salt in a mixing bowl. Lightly whisk eggs and vanilla together and add to dry ingredients. Use a wooden spoon to gently stir in the milk and butter mixture until the dough comes together.


4. Turn out dough onto a clean surface and knead for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm spot for 11/2 hours or until doubled in size.


5. Turn out risen dough onto a clean surface and, using your hands, knead it back to its original size.


6. Form dough into 12 evenly shaped buns. Place buns onto prepared tray and loosely cover with plastic wrap, leaving enough room for the buns to rise. Allow 30 minutes for them to rise again.


7. To make flour paste, mix flour and water together to form a smooth paste and spoon in a piping bag. Pipe a cross on top of each risen bun, then bake for 15 minutes or until golden.


8. Meanwhile, to make the glaze, mix golden syrup with 1/4 cup boiling water. Brush over cooked buns while they are still hot. Serve while warm.






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