In the mood for baking and creating? Try these hot cross buns that also wanted to be like sweet cinnamon rolls —they are worth the hype. 

Hot cross buns cinnamon rolls

Makes 12 

Ingredients

For the dough: 

4¼ cups (640g) flour + extra for dusting
1 sachet (10g) instant dry yeast
½ cup (110g) caster sugar
2 tsp (10ml) ground cinnamon
2 tsp (10ml) all spice
1 tsp (5ml) salt
1½ cups (375ml) lukewarm milk
¼ cup (60g) butter, melted
1 large egg, beaten
1 cup (150g) sultanas or baker’s mix
2 oranges, zested 

For the orange syrup: 

½ cup (65g) icing sugar
150ml orange juice (use oranges leftover from making the dough)
¼ cup (60ml) water
1 tsp (5ml) vanilla essence 

For the filling: 

1 cup (200g) sugar
1 Tbsp (15ml) ground cinnamon
1 tub (100g) mixed cut peel 

3 Tbsp (45g) butter, softened
½ cup (65g) icing sugar
1 tsp (5ml) lemon juice 

Method

1. For the dough, place the flour, yeast, sugar, spices and salt in the base of a stand mixer and attach the dough hook. 
2. In a separate bowl, mix together the milk and butter. 
3. Add the milk mixture and egg to the dry ingredients then mix on a low speed until a dough forms. 
4. Add the orange zest to the dough and keep the mixer running for about 5 minutes, or until you have a smooth and elastic dough. (If you don’t have a stand mixer, you can knead by hand for about 5-8 minutes.) 
5. Place the dough in an oiled bowl, in a warm place, cover with cling wrap directly on the surface of the dough and allow it to rise for about 1 hour or until doubled in size.
6. For the syrup, heat the icing sugar, orange juice and water together. Simmer for 3 minutes. Remove from heat and add vanilla. Set aside until needed. 
7. Preheat oven to 180°C and line a 30x22cm tin with baking paper and spray with non-stick spray.
8. Once the dough has doubled in size, knead the dough to release the air. Dust a clean work surface with flour and roll the dough into a rectangle of about 60x30cm.
9. Mix together the sugar, cinnamon and mixed peel.
10. Spread the dough with butter and sprinkle the filling evenly onto the dough.
11. Roll the dough up in the length and cut about 4cm thick rolls, creating 12 rolls. 
12. Pack the rolls into the prepared tin and bake for 35-40 minutes or until cooked.
13. Once cooked, drizzle the orange syrup over the buns.
14. Once slightly cooled, remove buns from the tin.
15. Mix icing sugar and lemon juice, pipe the icing in crosses over each bun to resemble a hot cross bun or drizzle over if you prefer.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Pickled fish toast

The post Hot cross bun cinnamon rolls appeared first on MyKitchen.

Peanut butter and raspberry jam get wrapped inside these fluffy buns for a salty-sweet American treat. 

PB & J cinnabuns

Makes 15 

Ingredients

3⅓ cups (500g) all-purpose flour
1 sachet (10g) instant yeast
¼ cup (55g) caster sugar
1 tsp (5ml) fine salt
1 cup (250ml) lukewarm milk + extra for glazing
½ cup (125g) butter, melted
1 egg
1 egg yolk 

For the filling: 

¾ cup (210g) peanut butter
1 tsp cinnamon
½ cup (150g) raspberry jam 

For the glaze: 

½ tub (115g) medium-fat cream cheese, at room temperature
¼ cup (60g) butter, at room temperature
2 cups (260g) icing sugar, sifted
2 Tbsp (30ml) warm water
Pink food colouring (optional)
Freeze-dried raspberries or strawberries (optional) 

Method

1. To make the dough, place dry ingredients in the bowl of a stand mixer. (You can also mix and knead this dough by hand.)
2. Add milk and butter in a gradual stream while the paddle is running until a soft dough forms. Add eggs and mix well. 
3. Knead dough for 8-10 minutes until smooth. The dough should spring back quickly when poked. 
4. Cover and leave to proof for 1 hour or until doubled in size.
5. Knock down, folding the dough over itself to remove air pockets. Roll out on a floured surface to a 50x35cm rectangle. 
6. Warm up peanut butter for 10-20 seconds in the microwave (it shouldn’t be completely runny) and stir in the cinnamon. 
7. Spread out peanut butter over the dough, leaving a 2cm border uncovered on one of the long edges. Spread the jam on top of the peanut butter. 
8. Roll up into a log, using the uncovered dough edge to seal it closed. (Place in the fridge for 20 minutes if the dough is too soft to handle at this point.)
9. Slice the log into 15 buns.Place buns cut-side facing up in a deep, 35x22cm baking tray lined with baking paper. (Leave 3cm gaps between buns.) 
10. Cover and proof for another 30 minutes until risen and puffy.
11. Preheat oven to 180°C.
12. Glaze buns with a little milk and bake for 28-30 minutes or until golden brown.
13. Meanwhile, whisk together the cream cheese and butter using an electrical whisk. Add the icing sugar in two batches, whisking until smooth. Add warm water and food colouring, if you like, and whisk to incorporate. 
14. Spread icing over the buns as soon as they come out of the oven. Leave to cool for 15 minutes. 
15. Serve warm topped with crushed dried berries, if you like. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Buttermilk berry cake with whipped ganache

The post PB & J cinnabuns appeared first on MyKitchen.

Instead of deep-frying, air-fry or bake tuna cakes at 180°C for 10-12 minutes.

Crispy tuna cakes

Makes 8

Ingredients

For the fish cakes 

1 large potato (150g), peeled
2 cans (170g each) tuna in brine
2 Tbsp soy sauce
2 spring onions, finely sliced
2 tsp grated ginger
1 Tbsp sesame oil
1 egg
2 tsp rice wine vinegar or lemon juice
1 tsp minced garlic
½ tsp chilli powder
1 (60g) small carrot, grated
Milled pepper
Oil, for deep frying

2 eggs, beaten
⅓ cup flour
1 tsp paprika
2 cups panko breadcrumbs
1 cup mayonnaise
¼ cup sriracha or hot sauce
2 tsp sesame oil
2 tsp lime juice
Chopped spring onion and sesame seeds, for serving 

Method

1. Evenly slice the potato into chunks and cook in salted, boiling water until fork- tender, about 10 minutes. 
2. Drain and mash until smooth.
3. Thoroughly drain tuna from water, squeezing outas much liquid as possible. 
4. Combine tuna, potato and remaining ingredients. Mix thoroughly. Season. 
5. Divide mixture into 8-10 round patties. Refrigerate for 1 hour to firm up. 
6. To coat, add egg to one plate, flour and paprika to a second, and panko to a third. 
7. Heat oil in a pan for shallow frying.
8. Coat one patty in flour, followed by egg wash, then finish with panko before placing in the pan to fry. 
9. Cook for 3-4 minutes, flipping halfway through until golden. Remove and drain on paper towel. 
10. Repeat with remaining patties, cooking in batches of two to three to avoid overcrowding. 
11. Combine mayo, sriracha or hot sauce, sesame oil and lime juice. 
12. Drizzle mayo over tuna cakes, followedby a scattering of spring onion and sesame seeds. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Tuna Niçoise salad sarmies 

The post Crispy tuna cakes appeared first on MyKitchen.

Going vegan can be tricky, but in some good news, you can still bake even though you’re not buying eggs anymore. Here’s what an expert says online: 

Eggs do many things in baking, from binding to acting as a rising agent. Swapping out a single egg for a vegan substitute is easier, whereas a 6-egg recipe is more difficult to convert.  

Keep in mind, it is best to look for a vegan recipe, instead of just swapping eggs for apple sauce in your regular birthday cake. 

Mashed bananas 

Ready for your next weekend bake? Use mashed banana in your batter. Not only does banana hold your batter together (just like eggs), but it also gives a moist texture. Bananas are a great replacement when you make flap jacks – where it will act as a wet binder. This handy substitute will also “add flavour to the item, which is wonderful, but you’ll want to make sure that the flavour profile suits what you’re making,” says chef and pastry instructor, Penny Stankiewicz.  

Apple sauce 

Compared to mashed bananas, applesauce gives a milder flavour to baked goods. Although it’s a great substitute, applesauce can make your batter heavy – so before adding it, stir in a pinch of baking powder in your sauce to help with leavening. If possible, choose the unsweetened version. If you already have the sweetened type in your pantry, remember to reduce the sugar in the recipe to avoid overly sweet treats. Apple sauce is the perfect substitute for a sweet treat like muffins.  

@tomatoeswithlemon REPLACE EGGS IN BAKING perfect for vegans, for egg allergy, or a cheaper option! Love, @tomatoeswithlemon There are many plant-based alternatives—such as aquafaba, mashed banana, chia seeds, silken tofu, baking powder and baking soda, and Bob’s Red Mill egg replacer. I rely on these because they’re easy and convenient to use. 1 egg = 1/4 cup apple sauce 1 egg = 1 tbsp flaxseed meal + 3 tbsp water #eggsubstitute #eggreplacement #eggfreecake #eggfreebaking #eggallergy #vegansubstitutes ♬ original sound – Tomatoes with Lemon

Carbonated water (soda or sparkling water) 

“Compared to many other egg substitutes, carbonated water is best used in lighter recipes, such as cakes, cupcakes, and breads. The bubbles will trap air, leading to a light and fluffy finished product,” says chef Traci Weintraub. 

Aquafaba (chickpea water) 

Although ‘aquafaba’ might sound like an exotic ingredient, did you know that it is the liquid remaining from a can of chickpeas or the cooking water from dried chickpeas? Want to make vegan meringue? Aquafaba is the perfect substitute for that. It also works well in cakes and plant-based mayonnaise. 

@mishas_kitchen 3 Ingredient Vegan Meringue Cookies #learnontiktok #tiktokpartner #aquafaba #meringue #cookies #vegan #fourupage ♬ Relaxed everyday loop BGM – Milk

Flaxseed egg 

Flaxseed in baking? (Yes, you read that right.) Think of a flaxseed egg as nature’s clever little hack for vegan bakers. All you need is 1 tablespoon of ground flaxseed mixed with 3 tablespoons of boiling water to make your flax ‘egg’. “Flaxseed adds a mild, nutty flavour to recipes, which is great for pancakes, brownies, and cookies, and [especially] banana bread,” says Weintraub. 

@moonandrue Flax eggs! A great egg replacement in baking to bind ingredients together and add key nutrients. If your baby does have an allergic reaction please always contact a healthcare professional for advice and guidance on next steps. But in the mean time these are super helpful and so easy to do! Also perfect for those times you get caught out with no eggs #ParentsOfTikTok #eggallergy #blw #blwnoeggs @TikTok UK ♬ original sound – Moon & Rue

Photography:

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post 5 Vegan substitutes for eggs  appeared first on MyKitchen.

A recipe that has taken the internet by storm. We break it down for you so you can make it home.  

Editor Chad January has tried this viral recipe so you can make it at home to get loads of likes. Things are about to get cheesy, messy and delicious…  

5-ingredient pasta bake  

Serves 3-4  

Add cup white wine or vegetable stock to the feta and tomato mixture before roasting to create a richer sauce.  

Ingredients 

3 wheels feta 
4 cloves garlic, peeled and sliced 
2 punnets (250g each) cherry tomatoes 
Handful fresh basil, chopped plus extra to serve 
Olive oil, for drizzling 
Salt and milled black pepper 
1 packet (500g) macaroni, rigatoni or fusilli 
Chilli flakes, to serve 

@justataste Let’s bring back this fan favorite of 2022: Baked Feta Pasta #bakedfetapasta #viralvideo #viralrecipes #fetapasta #feta #pastarecipe ♬ Love You So – The King Khan & BBQ Show

Method 

1. Preheat oven to 180°C. 
2. Arrange feta, garlic, tomatoes and basil into a deep ovenproof dish. Drizzle with oil and season. 
3. Bake for 10-12 minutes, remove from oven and use a spatula or wooden spoon to break up feta and tomatoes. 
4. Bake for another 10 minutes. 
5. Toss tomato and feta mixture through cooked pasta and season well. 
6. Serve hot and scattered with basil and chilli flakes.

Words: Chad January

Photography: Zhann Solomons

Also read: Tomato & bacon pasta

The post 5-ingredient pasta bake appeared first on MyKitchen.

If you’re looking for a Heritage Day dessert that will transport you back to your childhood then this tropical pineapple fridge tart is for you.

SERVES 6–8  •  TOTAL TIME 15 min + Refrigeration 

INGREDIENTS

Powdered gelatine 15 g

Condensed milk 1 tin

Limes, zested and juiced 2

Orley Whip dessert topping 1 cup

Crushed pineapple, drained 1 tin

Tennis biscuits 1 × 200 g packet

Coconut flakes, toasted ¼ cup

METHOD

1. Sprinkle the gelatine over 3 tbsp of cold water. Set aside to bloom.

2. Mix the condensed milk with lime juice and zest until thickened. In a separate bowl, beat the Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10–15 seconds until melted, then fold into the pineapple mixture.

3. Layer the biscuits and mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

For another tasty Heritage Day dessert try this Cinnamon & White Chocolate Cremora Tart

The post Tropical Pineapple Fridge Tart appeared first on MyKitchen.