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2017


Easter is a great time to get t o g e t h e r w i t h y o u r fa m i l y a n d s e t u p a e a s t e r e g g h u n t fo r y o u r l i t t l e o n e s o r b a ke s o m e d e l i c i o u s h o t c r o s s b u n s . We l ove s e e i n g t h e ki d s s u p e r e x c i t e d w h e n t h ey s e e e a s t e r b u n ny h a s c o m e t o v i s i t . T h i s y e a r, we ’ ve p u t t o g e t h e r s o m e o f o u r favo u r i t e p r o d u c t s fo r y o u . W h e t h e r i t b e fo r e a s t e r o r t o g e t y o u t h r o u g b t h i s u p c o m i n g w i n t e r, we s u r e h ave y o u a n d y o u r l i t t l e o n e s c ove r e d


SET THE TABLE _


Hot Cross Buns _ ingredients

4 cups plain flour / 2 x 7g sachets dried yeast / 1/4 cup

caster sugar / 1 1/2 teaspoons mixed spice / pinch of salt / 1 1/2 cups currants / 40g butter / 300ml milk / 2 eggs, lightly beaten flour paste glaze

1/2 cup plain flour / 4 to 5 tablespoons water

1/3 cup water / 2 tablespoons caster sugar / butter to serve

Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to theboil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.


HOME SWEET _


MINI GETAWAY _


HER ESSENTIALS _


AND HIS _


BUNNY BEST FRIENDS _


EASTER EGG HUNT _


la de easter dah! happy x

as soon as i saw you, i knew a la de dah adventure was going to happen

HANDMADE WITH LOVE

to be la de dah

you must love a well designed keepsake to be adored both morning and night your la de dah is to be both cuddled and lived in to be cared with love to belong in serveral family generations

and in the years after, in tears and laughter, we’ll remember our dear la de dah

what is your la de dah? we’d love to see your la de dah, and more importantly, for you to share your special memories on: @ladedahkids #iamladedah

@miannandco

www.facebook.com/miannandco facebook.com/ladedahkids @miannandco @ladedahkids

pinterest.com/ladedahkids au.pinterest.com/miannandco

www.miannandco.com.au

Easter Lookbook 2017  

This Easter, we've put together some of our favourite pieces, including some beautiful homewares and accessories, as well as our gorgeous bu...

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