Rooibos-Infused Easter Treats

Celebrate Easter with these indulgent rooibos-infused Easter treats.

This year, rooibos is taking a starring role on the culinary stage with these rooibos-infused Easter delights.

Adele du Toit, spokesperson for the South African Rooibos Council, says: “Rooibos has transcended its role as a mere beverage. Its unique flavour profile and health benefits have inspired chefs to experiment, resulting in dishes that are both delicious and reflective of our rich heritage.”

Find more festive Easter recipes.

rooibos chai & honey hot cross buns

A twist on the classic, these rooibos-infused buns offer a spiced, aromatic flavour that complements the traditional Easter treat.

Ingredients

1 cup water
3 rooibos chai teabags
1 pack instant dry yeast
3 tbsp granulated sugar
4 cups all-purpose flour
¼ cup unsalted butter
1/3 cup milk
1 large egg
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ cup raisins
½ cup orange peel
Milk and honey to taste.

Method:

Heat the unsalted butter (1/4 cup) and milk (1/3 cup) together in a small saucepan over a low heat until the butter has just melted; remove from heat and cool to room temperature and then whisk in the large egg.
Pour the rooibos and milk mixture into the dry mixture. Stir together until just combined.
Tip the contents of the dough out onto a lightly floured work surface and knead until smooth, around 10 mins.
Lightly grease a large clean mixing bowl and place the dough in the bowl, cover with plastic wrap or a clean tea towel, and leave in a warm place to rise until doubled in size, about 1 hour.
Divide the risen dough evenly into 6 pieces and roll them into balls.
Place closely together onto a lined baking tray or baking mat.
Slash a cross into the top of each bun using a sharp knife. Cover with oiled plastic wrap or clean tea towel and leave to rise for 30 mins until doubled in size.
While the buns are rising, preheat the oven to 350 degrees F (180 degrees C). Make the cross topping by stirring together the water (1/3 cup) and all-purpose flour (1/2 cup) to make a paste. Transfer to a sandwich bag and snip the corner.
Brush the risen buns all over with a little milk (to taste) then pipe the cross mixture into the cross-shaped cuts.
Bake for 20 mins until golden brown all over. While still warm, brush them with honey (to taste) .
Enjoy! Best eaten warm with lashings of butter. Can also be cooled completely and stored for up to 3 days in an airtight container. Also great sliced in half and toasted in the broiler.

Recipe courtesy of Sidechef

Rooibos-infused crème brûlée

A South African spin on the French classic, featuring a silky custard infused with rooibos and topped with a caramelised sugar crust.

Ingredients

1/2 vanilla pod
400ml double crème
100ml milk
5 rooibos teabags
5 egg yolks
40g sugar
Unrefined brown sugar, like demerara sugar, for sprinkling.

Method

Pour the milk and crème in a medium pan with the rooibos teabags. Cut the vanilla pod lengthways, scrape the seeds into the milk and crème mixture and place over medium heat. Once it just starts to lightly simmer, take the pan off the heat, leave the rooibos teabags in and let them infuse for 20 mins.
In the meantime, combine the egg yolks and sugar in a bowl, using a wooden spoon until the mixture turns a white colour.
Slowly add in the milk and crème mixture and mix well. Pour into ramekins, cover in cling film and leave in the fridge for 2 hours minimum.
Turn the oven on and preheat at 95˚C. Place the ramekins delicately in the oven and bake for 1h to 1h15 mins. The custards should be just set. Once cooled, keep them in the fridge.
When ready to serve, uncover the ramekins – if any condensation has collected on the custard, gently place a paper towel on the surface to soak up the moisture.
Sprinkle evenly each custard ramekins with a teaspoon of demerara sugar. Brûlée the top using a hand-held blowtorch held 10-12cm away from the sugar. Move the flame over the sugar in a slow and even motion, until golden brown. Serve once it has cooled slightly.

Recipe courtesy of My Modern Kitchen