Doves Farm Easter Recipes

If you’re planning an Easter get-together with family or friends or looking to create the perfect afternoon treat, Doves Farm has you covered with brand NEW, delicious recipes.

The UK’s no.1 organic flour brand, has created three brand new recipes just in time for Easter, combining all of our favourite Easter flavours and bakes with the high-quality taste of Doves Farm flour.

From lightly spiced Rye Hot Cross Biscuits and Wholemeal Spelt Hot Cross Buns to a White Spelt Pistachio and Lime Bundt Cake, there’s something for everyone and every occasion to celebrate this long weekend!

 

Rye Flour Hot Cross Biscuits

Lightly spiced rye flour biscuits are a great way to enjoy a new take on hot cross buns over the Easter celebratory period.

 

Makes 15 biscuits

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 25-30 minutes

 

Ingredients

Spice Biscuits

• 100g Doves Farm Organic Wholemeal Rye Flour
• ¼ tsp Doves Farm Bicarbonate of Soda
• ¼://www.dovesfarm.co.uk/products/organic-white-rye-flour-1kg”>Doves Farm Organic White Rye Flour
• 1 tsp milk
• 1 tbsp apricot jam (optional)
• flour for dusting
• milk for brushing

Method

Spice Biscuits

1. Pre-heat the oven.
2. Measure the flour, bicarbonate of soda and cinnamon into a bowl and stir to combine.
3. Chop the butter into small cubes and put them in another bowl.
4. Finely grate the lemon rind and add this to the bowl.
5. Add the dark brown sugar and flour blend.
6. Using a fork or pastry cutter work everything together until they resemble breadcrumbs
7. Add the currants and stir to combine.
8. Add the milk and stir to make a rough dough.
9. Using your hands gather together a ball of dough.
10. Divide the dough into 15 pieces and roll each into a ball.
11. Using the palm of your hand, press each ball into a 5cm circle.

Cross Topping

1. Chop the butter into very small cubes and put them in a mixing bowl.
2. Add the caster sugar and white rye flour.
3. Using a fork, gather everything together until they resemble breadcrumbs.
4. Add the milk and stir to make a dough.
5. Using your hands gather together a ball of dough.
6. Scatter some flour on the work surface and the dough if it is sticky.
7. Put the dough on the work surface and roll the dough into a rectangle about 15x5cm/6×2”.
8. Cut the dough into three pieces of 5x5cm/2×2”.
9. Cut each piece of dough into 10 thin strips.

Hot Cross Biscuits

1. Brush the top of each dough circle liberally with milk.
2. Lay two strips of the white dough across each cookie to form a cross.
3. Transfer the hot cross biscuit circles onto a baking tray.
4. Bake for 25-30 minutes.
5. If you plan to add the apricot glaze, gently warm the jam.
6. Remove the biscuits from the oven and lightly brush warm jam over the top of each one.
7. Leave the cookies on the baking tray for 5 minutes before transferring them to a wire rack to cool.
8. When cold store the biscuits in a tin.

 

White Spelt Pistachio and Lime Bundt Cake

This cake is baked in a shaped silicone or metal Bundt tin, creating a stunning appearance, perfect for any special occasion.

 

Makes 1 cake

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 40-45 minutes

 

Ingredients

Pistachio Bundt Cake

• 150g Doves Farm Organic White Spelt Flour
• ½ tsp Doves Farm Bicarbonate of Soda
• 150g pistachios
• 150g butter
• 150g caster sugar
• 3 tbsp lime, grated rind
• 2 eggs
• 2 tbsp milk
• 2 tbsp lime juice
• oil for tin

Pistachio and Lime Icing

• 2 tbsp pistachios
• 2 tbsp lime juice
• 125g icing sugar

Method

Pistachio Bundt Cake

1. Pre-heat the oven.
2. Rub some oil around the inside of a metal Bundt tin or silicone mould.
3. Measure the flour and bicarbonate of soda into a bowl, stir to combine and sieve into another bowl.
4. Put the pistachios into a kitchen blender and pulse until they are the size of ground almonds.
5. Chop the butter into cubes and put them into a mixing bowl.
6. Add the sugar and beat together until smooth.
7. Finely grate the lime into the bowl
8. Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
9. Tip the flour into the bowl and stir to combine.
10. Add the milk and stir again.
11. Transfer the ground pistachios to the mixing bowl, add lime juice and mix well.
12. Tip the mixture into the Bundt tin or mould and smooth the top.
13. Bake for 40-45 minutes or until the sponge springs back when touched.
14. Leave to cool in the tin for 20 minutes then turn out onto a wire rack to finish cooling.

Pistachio and Lime Icing

1. Chop the pistachios.
2. Squeeze the lime juice.
3. Measure the icing sugar into a bowl, add some of the lime juice and stir to combine.
4. Continue adding lime juice and stirring until the icing is just runny enough to pour.
5. Pour the icing over the top of the cold cake allowing it to run down the sides.
6. Scatter the chopped pistachios over the top of the cake.
7. Allow the icing to set before serving.

 

Wholemeal Spelt Hot Cross Buns

 

Made to a traditional recipe these lightly spiced, sweet fruit buns are decorated with a pastry cross which is typical at Easter time. Made with Wholemeal Spelt flour, you can use any kind of milk in this recipe. Serve the buns cold or gently warmed for breakfast or split, toasted and buttered as a snack or tea time treat.

Makes 10 buns

 

Temperature: 200°C, Fan 180°C, 400°F, Gas 6

Cooking time: 18-20 minutes

 

Ingredients

Fruit Buns

• 75g currants
• 1 tbsp soft brown sugar
• 50ml boiling water
• 300g Doves Farm Organic Wholemeal Spelt Flour
• 1 tsp Doves Farm Quick Yeast
• ¼ tsp salt
• 2 tsp mixed spice
• 150ml milk OR vegan milk
• 3 tbsp oil
• 1 tsp lemon juice
• 75g mixed peel, chopped
• oil for sprinkling
• oil for tray

Hot Cross Topping

• 50g Doves Farm Organic White Spelt Flour
• Pinch salt
• 2 tbsp water
• 1 tsp oil
• milk or vegan milk for brushing
• flour for dusting

Bun Glaze

• 1 tbsp white sugar
• 1 tbsp boiling water

Method

Fruit Buns

1. Tip the currants into a mixing a bowl, add the brown sugar and boiling water, stir and leave to cool.
2. Put the wholemeal flour, yeast, salt and mixed spice into a bowl and blend them together.
3. Measure the milk, oil and lemon juice into another bowl.
4. Put a sieve over the bowl, tip in the soaking currants and drain the liquid into the bowl.
5. Stir and pour all the liquid into the flour bowl and stir to make a craggy dough.
6. Add the currants and mixed peel and stir to make a doughy mass.
7. Knead the dough in the bowl for 100 presses. Avoid dusting with flour if possible.
8. Invert a large bowl over the dough bowl and leave in a warm place for two hours.
9. Rub some oil around the inside of a large baking tray or insert a baking liner.
10. Sprinkle a little oil over the dough, about a teaspoon, and gently bring it together into a ball.
11. Cut the dough into 10 pieces, roll each into a ball and place them on the baking tray.
12. Cover with the inverted bowl or a clean tea towel and leave to rise for two hours.

Hot Cross Topping

1. Pre-heat the oven.
2. Put the white flour, salt, water and oil into a bowl and stir to make a dough.
3. Dust the work surface with flour and put the dough in the middle.
4. Roll the dough into a 7x15cm/2¾x6” rectangle.
5. Slice the dough into 4 pieces.
6. Cut each piece of dough into five strips.
7. Brush the top of each bun liberally with milk.
8. Lay dough strips over the top of the buns to form a cross.
9. Bake for 18-20 minutes.

Bun Glaze

1. Put the sugar into a small bowl and add the boiling water.
2. Stir until the sugar has dissolved.
3. When the hot cross buns come out of the oven, transfer them to a cooling rack.
4. Using a pastry brush, paint the glaze over the top of the hot buns.
5. Leave to cool on the rack.

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