J’Something Easter Recipes

by Tia

Dutch Pancakes with Parmalat’s Everfresh Milk 


  • 1 cup flour,
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup Parmalat Full cream milk, at room temperature
  • 1⁄2 teaspoon salt
  • 2 tbsp butter, melted
  • Zest of 1 lemon
  • 2 tbsp butter, cubed


  1. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds, add the lemon zest and mix well.
  2. Heat the remaining 2 tablespoons of melted butter over high heat in a cast iron pan. Add the batter and put the cast iron pan in the oven. Bake until the outside of the pancake is puffed and golden brown in colour, roughly 15 minutes.
  3. Remove from the oven.
  4. We like to serve ours with butter, fresh berries, maple syrup, and a dollop of plain yoghurt.

Hot cross babka with Parmalat honey & cinnamon flavoured butter


For the Dough

  • 4 cups all-purpose flour
  • 2 tsps all spice
  • Zest of 1 Orange
  • 1/3 cup plus 2 tablespoons sugar
  • 2 teaspoons fine sea salt
  • 1 cup whole milk, warmed
  • 1 packet dry active yeast
  • 1 large egg plus 1 large egg yolk
  • 120g @parmalatsouthafrica honey & cinnamon butter at room temperature

For the filling

  • 3 cups golden raisins and sultanas, soaked in warm water for 10 minutes and drained
  • 3/4 cup granulated sugar
  • 6 tbsp parmalat honey and cinnamon butter
  • 1 1/2 teaspoons fine sea salt

For the glaze

  • 120g Parmalat honey & cinnamon butter
  • 6 tablespoons milk
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups icing sugar


For the dough:

  1. Whisk the flour with the sugar and salt.
  2. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy.
  3. Add the egg and egg yolk and sprinkle the dry ingredients on top.
  4. Mix at low speed for 2 minutes.
  5. Mix until all of the dry ingredients are incorporated, and the dough is smooth.
  6. Add the butter until it’s fully and incorporated.
  7. Cover the bowl with plastic wrap and let the dough stand at room temperature until doubled in size.

For the filling:

  1. Combine all of the ingredients in a food processor and puree until smooth. Spray to loaf tins with nonstick baking spray and line with baking paper, allowing some paper to overhang. Roll out each square of dough to a 35 cm square. Spread 1/2 cup of the raisin puree in an even layer over the dough,tightly roll up each dough square into a tight log.
  2. Cut the logs in half, lengthways. Twist the two pieces to form spirals and transfer to the prepared pans. Cover the loaves and let them double in size, about 2 hours.
  3. Bake the babka at 180 c in the center of the oven covered with foil for 30 minutes and uncovered for 15, a total of 45 minutes.

For the glaze:

In a small saucepan melt all the ingredients until smooth, brush the glaze on the warm babka and let stand until set

All our love and all our light

Coco and J

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