Category Archives: Yeast Goods

Nutella and Chocolate Chip Hot Cross buns

Nutella Hot Cross Buns

Did you know that 76% of people eat the ears of a chocolate rabbit first? I have to be honest I don’t know if that little fun fact doing the rounds on the internet is true or false but it would be a pretty tasty survey to partake in.

I hope you all had a happy and safe Easter weekend!

Nutella Hot Cross Buns



  • 250gm bakers flour (strong flour)
  • 30gm sugar
  • 8gm dry yeast
  • 20gm butter
  • 140ml water (approx.)
  • 3gm salt
  • 50gm dark chocolate chips
  • 50gm Nutella
  • ½ tsp all spice
  • ¼ tsp cardamom
  • ¼ tsp dried ginger
  • ¼ tsp nutmeg.

Flour Paste for Crosses:

  • 75gm plain flour
  • 2 tsp caster sugar
  • 80ml water (approx.).


Put flour, sugar, yeast, butter and spices into a mixing bowl. Using an electric mixer, with a paddle attachment, mix on a low speed until there are no lumps of butter left and the consistency is like breadcrumbs.

Change attachment to the dough hook. Add water and mix on a medium speed until dough has come together and is smooth. Add salt and mix on medium high for approx 5 minutes. Dough should be firm and smooth.

Place dough on a lightly floured bench and add in the chocolate chips and Nutella. Knead until the chocolate chips and Nutella are evenly mixed in.

Place dough in a lightly oiled bowl and cover with lightly oiled plastic wrap. Tip: Keep the oiled plastic wrap, as you can reuse it later in the process.

Rest dough in a warm place for approximately 30 minutes.

Punch down dough, knead, then cut dough and shape into 10 balls. Cover the balls with lightly oiled plastic wrap. Rest dough for 5 minutes.

Reshape balls and place on a baking tray covered with baking paper. Leave a space between each ball, to allow them to double in size. Cover with oiled plastic wrap.

Rest dough for approximately 1 hour, in a warm place, until balls have risen and doubled in size.

Just before buns are ready to go in the oven, make the flour paste for the crosses by whisking together flour, sugar and water. The paste should be firm enough to pipe.

Remove plastic wrap from buns.

Pipe crosses on dough.

Bake at 200°C for approx 15-18 minutes.

Remove buns from oven and place on a wire rack to cool.

Nutella Hot Cross Buns

Potato and Rosemary Bread

It may not have been my brightest idea to make bread on one of the hottest October days we have had in years, but the end result was certainly worth it. This potato and rosemary bread was the perfect addition to a casual afternoon picnic lunch.


Adapted from All You Knead Is Bread by Jane Mason

Makes 2 medium loaves.


  • 500gms bakers flour
  • 5gm dry yeast
  • 250-300ml water
  • 10gm salt
  • 2-3 sprigs rosemary
  • 400gm potato, boiled and cut in to cubes.


Place flour in a large bowl. Make a well in the centre and pour yeast into the well. Pour 50gm of the water into the well. Cover bowl with plastic wrap and rest for 15 minutes.

Add the remaining water, salt and rosemary and knead with a stand mixer for at least 5 minutes.

Remove dough from mixer and place in an oiled bowl and rest mixture for 15 minutes.

Place dough on a clean bench and fold in the cubed potatoes until well combined.

Place dough back in oiled bowl. Cover with oiled plastic wrap and rest for 1-2 hours or until the dough has doubled in size.

Place dough on a clean bench and divide in two even pieces.

Shape into round balls, be gentle don’t stretch and fold as you would with other dough as this one will be too soft.

Place on a tray lined with baking paper.

Dust dough with flour.

Cover with a dry tea towel and rest for one hour.

Pre-heat oven to 200°C.

Bake for 45 minutes or until the bottom sounds hollow when tapped.


Oat Bread


Oat Bread

This loaf of bread was inspired by the Neiman Marcus Cookies I made a couple of weeks ago. Before you get too excited no it doesn’t have chocolate chips or nuts hidden inside…although now that I think of it that might actually be quite nice. No, it was actually the rolled oats that were blended to a flour like consistency that was the ingredient that sparked the idea to make this bread.

This oat bread is incredibly easy to make and tastes delicious with the oats giving it a slightly nutty flavour. It didn’t last very long in our house and I predict that I will be making this again very soon.

Oat Bread


Oat Bread

Makes one loaf

  • 400gm bakers flour
  • 100gm rolled oats
  • 1 teaspoon dried yeast
  • 13gm salt
  • extra rolled oats for top of bread
  • 350ml water (approx.).


Blend rolled oats in a food processor until it has the consistency of a grainy flour.

Place bakers flour, blended oats, yeast and salt into the bowl of a stand mixer fitted with a dough hook.

Add water and mix on a low speed until combined.

Turn mixer up to a high speed and mix dough for approx. 5 minutes. If the dough is wet and sticky add a small handful of bakers flour and mix again. Repeat if necessary.

Scrape dough onto a lightly floured bench. Knead dough by hand for a few minutes adding additional flour if required. The dough should be soft, but not sticky to touch.

Place the dough in an oiled bowl, cover with an oiled piece of cling film.

Rest dough for one hour.

Lightly spray a loaf tin with oil. (I used a 8.5″ x 4.5″ loaf tin). Line the tin with baking paper.

Place dough on bench, knead and shape into a long tight roll almost the same length as your loaf pan.

Dip the top of loaf into the remaining rolled oats. Place the loaf into a pre prepared loaf tin.

Cover the loaf tin with a piece of oiled plastic wrap. Rest the loaf for an hour or until the dough has risen to fill the loaf pan. Use a sharp knife to score a line down the centre of the dough.

Bake at 210°Celcius for 30 minutes. The bread should sound hollow when tapped on the bottom.

Oat Bread