Category: Holiday Bakes

Hot Cross Bunnies

Makes: 10
Oven: 180 °C / 350 °F
Preparation Time: 2 hours
Baking Time: 20 - 25 minutes
Ingredients:
500 g Cake Flour (4 x 250 ml / 4 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
3 ml Mixed spice (½ tsp)
3 ml Nutmeg (½ tsp)
5 ml Cinnamon (1 tsp)
10 g Anchor Instant Yeast (1 packet)
60 g Margarine
155 ml Warm milk (½ cup + 2 tbsp) 
1   Large egg, beaten
125 g Lukewarm water (½ cup)
150 g Chocolate chips (250ml/1 cup)
    Dried fruit cake mix (250ml/1 cup)
    Beaten egg, to brush
Topping:
Sugar Water Glaze:

Mix 250 ml (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Chocolate Glacé Icing:

Mix 250 ml (1 cup) icing sugar and 45 ml (3 tbsp) milk or water together to form a smooth, dripping consistency. Melt 125 g of white baking chocolate and add to the mixture. Place immediately into a piping bag with a medium nozzle and pipe a cross over each bun. Work quickly before the chocolate sets.

Method:
  1. Mix the flour, salt, sugar and cinnamon together. Add the Anchor Instant Yeast and mix.
  2. Melt the margarine in the warm milk and add cold water and eggs.
  3. Add the milk mixture to the dry ingredients and mix to form a soft and pliable dough.
  4. Knead the dough well for 10 minutes until smooth and elastic. Cover with greased plastic and rest for 10 min.
  5. Knock the dough down and work the chocolate chips and dried fruit in whilst kneading. Cover and leave to rest for another 5 minutes.
  6. Divide the dough into 10 large pieces (body), 10 smaller pieces (head) and cut or shape 20 bunny ears with a cutter.
  7. Roll each piece into a round bun and place on a greased baking tray. Cover with lightly greased plastic and rise in a warm place, about 20 – 25 minutes. Place on a separate lightly greased baking tray, cover with a lightly greased plastic and rise in a warm place, about 7 minutes.
  8. Brush the buns lightly with beaten egg and bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes, or until golden brown. Do the same with the bunny ears. Open the oven after 2 – 3 minutes and press the dough flat – shaping the bunny ear. Use an oven glove to prevent burning. Bake further and open oven once more and press down. Bake until golden brown.

  9. Glaze the buns with sugar water, whilst hot.
To Assemble:

Icing – white or coloured, a piping bag & small, dark sweetie balls for eyes.

How:
  1. Cut a small slice of the large ball – on the top, slightly off centre. Pipe with icing and the smaller ball on top. Hold for a few seconds until secure. Pipe icing in place for the ears and stick them in place.
  2. Pipe two little spots for eyes and stick sweetie balls in place. Pipe a spot for the nose and stick a sweetie ball in place. Pipe whiskers under the nose.