These boozy Prosecco bakes are perfect for Easter

by Lucinda Beeman - April 13, 2017

Looking to fizz up your biscuit tin? Preheat the oven, grab a bottle of bubbly and whip up these amazing additions to any spring spread! Pro Tip: Don’t waste quality fizz – like the delicious Scandolera Prosecco in April’s Bubble Box – on cooking! Head to the supermarket and grab a cheap bottle, then enjoy your fancy fizz alongside the bakes.

Prosecco-Glazed Hot Cross Buns

An Easter classic, we like to snack on these delicious buns all month long – especially this scrummy version with a sparkling wine glaze!

For the buns:

500g strong white bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
50g butter, cubed
200g mixed dried fruit
7g sachet easy-blend dried yeast
200ml milk
2 eggs

For the crosses:

3 tbsp plain flour

For the glaze

3tbsp apricot jam
60ml sparkling wine


  1. In a bowl, combine flour, salt, mixed spice and sugar.
  2. Rub in the butter and stir in the dried fruit. Sprinkle over the yeast and stir in. Warm the milk – it should still be cool enough to put your finger in for a couple of seconds – and beat with the eggs. Pour the mixture into the dry ingredients.
  3. Use a blunt knife to mix the ingredients until they are a moist dough. Leave to soak for 5 minutes, then take the dough out of the bowl and cut it into 8 equal pieces.
  4. On a floured surface, shape the dough into buns. Space them out on a baking sheet and cover loosely with cling film. Leave to prove in a warm place until half again in size. This will take between 45 and 90 minutes.
  5. When the buns have risen, heat your oven to 220C/fan 200C/gas 7. Mix the remaining flour with 2 tbsp water to make a paste. Pour the mixture into a zip seal food bag and snip off one of the corners. Pipe crosses on top of each bun.
  6. Bake for 12 to 15 mins until the buns are risen and golden. While your buns are baking, melt your jam over a medium-low heat. Take off the flame and whisk in the sparkling wine.
  7. While the buns are still warm, trim the excess cross mixture and brush all over with your fizzy glaze. The buns will keep fresh for a day. After that they are best toasted and served with butter.

Pastel Prosecco Biscuits

Easy to make in a whole range of lovely pastels – we’re big fans of light pinks, blues and yellows – these tasty biscuits fall somewhere between a cookie and a cake. An excellent Easter gift for the young at heart.


115g butter
200g sugar
250g flour
2tbsp baking powder
230ml Prosecco or sparkling wine
Food colour and sprinkles, to decorate


  1. Preheat your oven to 375F/190C/gas mark 5.
  2. Cream together your sugar and butter until they combine into a light, fluffy mixture. Pour in the Prosecco and beat on low for about one minute, or until you have a lumpy mixture.
  3. Add in your baking powder and flour, and beat everything together until you’re left with a smooth dough. If you want more than one colour, separate your dough out now. Add food colouring very slowly, mixing between drops, until you achieve the colour you’re looking for.
  4. If you’re using edible glitter or sprinkles, tip them out into a shallow bowl. Tip a little flour into another shallow bowl. Roll spoonfuls of dough into balls, dust one side with sprinkles and the other with flour. Place the ball onto the baking sheet, sprinkle side up, and bake for 12-14 minutes. Allow to cool for a minute on the sheet, then transfer to a wire cooling rack.

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