- Anneka Manning's chocolate and dried cherry hot cross buns
- Bakeclass: How to make a perfect sponge cake
Cheese and bacon scrolls
A world away from the commercially made ones, these scrolls are great as a snack or as a side to a soup. Feel free to try flavour variations, such as chopped herbs instead of the mustard powder or prosciutto instead of the bacon.
3 trimmed bacon slices (about 160g in total), chopped
300g self-raising flour, plus extra, to dust
½ tsp dry mustard powder
pinch of salt
50g butter, at room temperature, cubed
25g finely grated parmesan cheese
100g finely shredded vintage cheddar cheese, plus 25g extra, to sprinkle
1. Preheat the oven to 190C or (170C fan-forced). Line a large baking tray with baking paper.
2. Cook the bacon in a frying pan over medium-high heat for five minutes, or until crisp. Set aside.
3. Put the flour, mustard powder and salt in a medium bowl. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the parmesan cheese and make a well in the centre.
4. Add the milk to the flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps. Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured bench top and knead lightly and briefly (only about six times) to bring it together into a ball.
5. Use a lightly floured rolling pin to roll the dough out on a lightly floured bench top to a 25cm x 30cm rectangle. Sprinkle evenly with the bacon and then the cheddar cheese. Starting at a long end, roll up the dough into a log. Use a sharp serrated knife to cut the roll into 12 even slices. Place the scrolls on the lined tray about 2cm apart and sprinkle with the extra cheddar. Bake in the preheated oven for 25-30 minutes, or until the scrolls are golden and cooked through. Serve warm or at room temperature.
Baker's tip: These scrolls are best eaten the day they are made. They can, however, be frozen in a sealed airtight container or freezer bag. Thaw at room temperature and reheat on a lined baking tray in an oven preheated to 160C or (140C fan-forced) for 10-15 minutes.
Photo: Alan Benson
Milk bread studded with sultanas, topped with pink icing and finished with coconut – it's the simplicity that gives the finger bun its appeal.
375g strong bread or pizza flour, plus extra, to dust
2 tbsp castor sugar
7g dried yeast
½ tsp salt
40g butter, cubed
2 eggs, at room temperature
1 tsp natural vanilla extract or essence
melted butter, to grease
185g pure icing sugar
5 tsp water
pink food colouring
2 tbsp desiccated coconut, to sprinkle
1. To make the dough, combine the flour, sugar, sultanas, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2-3 minutes, or until the butter has melted and the milk is lukewarm. Remove from the heat. Whisk one of the eggs with the vanilla and add to the butter and milk mixture. Whisk to combine. Add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
2. Turn the dough onto a lightly floured bench top and knead for 8-10 minutes or until it is smooth and elastic and springs back when you push your finger into it.
3. Brush a large bowl with melted butter, to grease. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for one hour or until doubled in size.
4. Preheat the oven to 180C (160C fan-forced). Line two baking trays with baking paper.
5. When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until smooth and elastic. Divide the dough into 12 equal portions. Shape each portion into a long oval shape about 12cm long and 3cm wide in the centre, and place on the lined trays, leaving about 5cm between them. Cover with a slightly damp tea towel and set aside in a warm, draught-free place for 30 minutes or until well risen.
6. Whisk the second egg and brush the rolls with it to glaze. Bake in the preheated oven for 30 minutes, swapping the trays halfway through baking, or until the buns are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.
7. To make the topping, sift the icing sugar into a medium bowl. Use a wooden spoon to stir in the water and mix to a very thick pouring consistency. Add 2 to 3 drops of pink food colouring to tint the icing. Spread the cooled finger buns with the icing, allowing it to drizzle down the sides. Sprinkle with the coconut and set aside for 20 minutes for the icing to set before serving. These finger buns are best eaten on the day they are made.
Recipes from BakeClass by Anneka Manning, published by Murdoch Books, RRP $45