Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Traditional Hot Cross Buns for Easter Weekend



Chef Pieter shares a recipe for lovely spicy and fruity Hot Cross Buns. They are so versatile and are ideal served hot from the oven for breakfast or at teatime.

Ingredients:

250g flour

Pinch of salt

1½tsp mixed spice

1½tsp ground cinnamon

1tsp ground nutmeg

2Tbsp soft butter

1Tbsp brown sugar

10g fresh yeast

175ml water

75ml mixed dried fruit

 

Cross:

50ml flour

2.5ml oil

50ml milk

Salt

1ml baking powder

 

Method:

  • Sieve the flour, salt and spices into a large mixing bowl and then rub in the butter using your fingertips.
  • Add sugar.
  • Dissolve the yeast in warm water.
  • Add yeast mixture to the flour and mix together to a form a soft, pliable dough.
  • Turn out the dough onto a lightly floured work
    surface. Work the mixed fruit into the dough. Knead lightly for 5 minutes, or until smooth and elastic.
  • Shape
    the dough into a ball and place it into a greased mixing bowl, cover and set aside in a warm place for one hour to
    prove.
  • Turn out the proved dough onto a lightly floured
    work surface and knock back. Again shape it into a ball and
    return it to the bowl for a further 30 minutes to rise.
  • Turn out the dough onto a lightly floured work
    surface and divide it into 6 equal pieces. Roll each piece into a ball,
    flatten slightly into a bun, cover and rest for 5 minutes.
  • Grease a baking tray with butter and transfer the buns to the tray. Set aside in a warm place for a further 40 minutes to
    rise.
  • Preheat the oven to 220 °C.
  • Meanwhile, for the cross, mix the ingredients together.
  • When the buns have risen, spoon the flour mixture into a piping bag and
    pipe a cross on each bun.
  • Put the buns into the oven and bake for 8-12
    minutes, or until pale golden-brown.

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]