Did someone say chocolate? Delight your guests with these tasty Easter buns covered in chocolate sauce.
SASKO launched its Top Bakers programme in November 2018 as a celebration of top industry, for-profit and enthusiast bakers, as well as the SASKO flour which helps to make their baking so exceptional.
For the Top Bakers Easter Edition, SASKO and celebrity chef Jenny Morris paired up to create delectable recipes that are an alternative take on traditional favourites. So this Easter weekend, ditch the traditional hot cross buns and make these choux buns instead.
‘At SASKO, we have something for every skill level – bake mixes for moms who are time strapped through to the finest flours used by bakeries that run 24/7, or those who wake up at 2am to feed commuters. Top Bakers is about celebrating these people’ – Le-Anne Engelbrecht, executive marketing director for SASKO.
To stay updated on the SASKO Top Bakers programme, head to www.sasko.co.za, SASKO’s Facebook page and the SASKO Top Bakers Facebook group. You could even meet a few of SASKO’s Top Bakers in South Africa through these channels.
For the buns:
110g SASKO Cake Wheat Flour
75g butter, cubed
Pinch of salt
For the chocolate sauce:
200g dark chocolate, finely chopped
For the cream cheese mixture:
Zest of 1 orange
Honey, to taste
150g cream cheese
100g mascarpone cheese
Icing sugar, for dusting
50g flaked almonds
Fresh strawberries or seasonal fruit
- Preheat the oven to 200 °C. Sift the flour into a mixing bowl.
- Pour the water into a saucepan and bring to the boil. Add the butter and a pinch of salt to the hot water. Once the butter has melted, add all the flour and stir until the flour is incorporated and the mixture starts to pull away from the sides of the saucepan into one ball.
- Remove the saucepan from the heat and allow to cool. Now beat the eggs in one at a time with an electric whisk until it is smooth and glossy. Drop 8 mounds of dough onto a silicone-covered baking sheet.
- Bake for 25-30 min or until golden and cooked through.
- Remove from oven; prick buns with a skewer to let the steam escape. Set aside to cool.
- For the chocolate sauce, melt the chocolate pieces in a glass bowl over a saucepan with boiling water (don’t let the base of the bowl touch the water). Pu aside until you serve.
- For the cream cheese mixture, put the orange zest in a bowl; add the honey and cream cheese and mix together. Stir in the mascarpone.
- To assemble and serve, split the buns in half. Dip the top halves into the chocolate sauce. Spread cream cheese mixture onto the bottom halves. Place the tops back on the bottom halves.
- Dust with icing sugar and sprinkle with flaked almonds. Add some fresh strawberries or seasonal fruit to the plate and serve.