<\/p>\n
Fill the house with the wonderful baking aroma of these hot cross buns. Sure way to impress your friends and family.<\/p>\n
\n
Serves: 4<\/strong> Ingredients<\/strong> For the paste:<\/strong> Method<\/strong> Melt the butter, stir in Alpro soya Original and heat until tepid. Whisk into the egg. Add to flour mixture, and mix to form a dough. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.<\/p>\n Divide into 12 buns, cover with a damp tea towel and leave in a warm place for about 90 minutes or till doubled in size.<\/p>\n Mix the paste ingredients until it is soft enough to pipe through a nozzle. Remove the polythene bag and pipe a cross on each bun<\/p>\n Bake at 180\u00baC for 10 minutes, reduce the heat to 150\u00baC and bake for a further 15 minutes. Lightly brush with the marmalade and cool on a rack. Serve warm, cold or toasted with butter<\/p>\n These pretty nests will keep every member of the family happy this Easter.<\/p>\n \n Preparation Time: 20 minutes Ingredients<\/strong> Method<\/strong> Line a baking sheet with non-stick baking paper.<\/p>\n Whisk the egg whites until stiff peaks are formed. They should form a stiff peak without falling off the whisk.<\/p>\n Whisk the sugar in on a fast speed a tablespoon at a time until a soft glossy mixture is formed. Fold in the hazelnuts.<\/p>\n Pipe or spread the meringue into 6 nests onto the baking sheet and bake for approximately 1 hour, or until the meringues are firm to the touch.<\/p>\n Transfer the meringues to a rack and allow to cool.<\/p>\n Lightly crush mini eggs and fold into dessert. Spoon into the meringue nest and top with the remaining eggs.<\/p>\n Super simple and very impressive, This is the perfect Easter indulgence!<\/p>\n \n Preparation Time: 2 min Ingredients<\/strong> Method<\/strong> Have a Magical Easter with these gorgeous recipes from Alpro! Hot Cross Buns Fill the house with the wonderful baking aroma of these hot cross buns. Sure way to impress your friends and family. Serves: 4 Preparation Time: 30 min Cooking Time: 20 min Ingredients 450g strong bread flour, 1tsp salt, 2tsp ground cinnamon, […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[21951,9574,12724,5611,19076],"class_list":["post-286416","post","type-post","status-publish","format-standard","hentry","category-clubs","tag-alpro","tag-easter","tag-gorgeous","tag-magical","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/286416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=286416"}],"version-history":[{"count":4,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/286416\/revisions"}],"predecessor-version":[{"id":342548,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/286416\/revisions\/342548"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=286416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=286416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=286416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPreparation Time: 30 min
\nCooking Time: 20 min<\/p>\n
\n450g strong bread flour, 1tsp salt, 2tsp ground cinnamon, 2tsp ground allspice
\n1 x 7g sachet dried yeast, 75g raisins, grated rind of 1 orange,, 110g caster sugar
\n50g unsalted butter, 250ml Alpro soya Original alternative to milk, 1 egg, beaten<\/p>\n
\n2 tbsp plain flour
\n2tbsp cold water
\n1tbsp marmalade, melted<\/p>\n
\nSift flour, salt and spices into a large bowl. Add the yeast, fruit, rind and sugar and mix thoroughly.<\/p>\nHazelnuts Meringues with a Chocolate Topping<\/h3>\n
\nCooking Time: 1 hour
\nServes: 6<\/p>\n
\n3 egg whites, room temperature, pinch of salt, pinch of cream of tartar
\n175g golden caster sugar, 2.5ml\/\u00bd tsp vanilla extract, 1\/3 cup hazelnuts, coarsely chopped
\n2 x Alpro soya Desserts – chocolate flavour, 75g mini chocolate eggs<\/p>\n
\nPreheat the oven to 130C\/250F\/Gas\u00bd.<\/p>\nChocolate and Mini Egg Masterpiece<\/h3>\n
\nCooking Time: 0 min
\nServes: 4<\/p>\n
\n4 x Alpro soya Desserts – chocolate flavour, 75g mini chocolate eggs<\/p>\n
\nLightly crush a handful of mini chocolate eggs and place in the bottom of 4 glass dishes. Spoon over the contents of four Alpro soya chocolate flavour desserts. Sprinkle with a few crushed and whole mini eggs and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"