Thursday, March 20, 2008

Go property hunting this Easter!

Go property hunting this Easter! While a lot of little people will be going hunting for chocolate eggs this Easter, the long weekend is a perfect time to go hunting for your own dream home or next property investment.
Although a number of people go away over Easter, our Toop&Toop Sales team always find they’re very busy with enquiries during this time – especially on Monday after everyone has had a few days off to relax! So if your home is on the market currently you may be presently surprised with the number of eager buyers through your home this weekend.
For those purchasers who are out looking at properties, you’ll need a little something to keep the engines running – no, not more chocolate – why not try out this Hot Cross Bun recipe? They take a bit of time to make but you’ll love them!

Hot Cross Buns (makes 12)
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
1/2 cup plain flour & 4 to 5 tablespoons water
1/3 cup water & 2 tablespoons caster sugar

1. 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.
2. 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.
3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead 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.
4. 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.
5. Glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

So if you’re looking for a new home over this long weekend, give us a call at Toop&Toop. Happy Easter & enjoy your house hunting!

Karen Raffen, CEO <>

© Toop Real Estate Group

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