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Annabel Karmel
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Hot Cross Bunnies

Try this twist on the traditional hot cross bun by making them into little bunnies. Kids will love them!

Nut-free
Prep Time: 45 minutes (plus proving time)
Cook Time: 25 - 30 minutes
Makes: 8 large or 12 medium hot cross bunnies
Great for:  Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
Suitable for Freezing
Ingredients

Hot cross buns

100ml milk
100ml cold water
450g strong white flour, plus extra for kneading
1 x 7g sachet easy blend yeast
50g soft light brown sugar
1 tbsp ground mixed spice
1 tsp salt
50g butter, melted
1 egg, beaten
110g raisins
30g mixed peel
Sunflower oil, for greasing

Glaze

2 tbsp milk
2 tbsp caster sugar
36 currants
Method
  1. Put the milk in a saucepan and bring to the boil. Immediately remove from the heat then add the water and leave to cool for 5 minutes.
  2. Put the flour in a large bowl and stir in the yeast, sugar, mixed spice and salt until well combined. Make a well in the centre and add the butter and egg, then add the milk and water mixture and mix to make a soft dough, adding a little extra water if needed.
  3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Put in a large oiled bowl and cover with Clingfilm. Leave to rise in a warm place for 1½ – 2 hours, or until doubled in size.
  4. Turn the dough out onto a lightly floured surface and pat into a large round. Scatter the raisins and mixed peel over the dough, fold it in half and half again, then knead the dough to incorporate the fruit.
  5. Divide the dough into 8 or 12 equal portions. Roll each portion of dough into a ball and put on 2 greased baking sheets, spaced well apart. Press the dough balls down slightly and shape the ends so that they are oval-shaped rather than round.
  6. Cover with a clean, damp tea towel and leave to rise for 30 to 45 minutes, until almost doubled in size. Meanwhile, preheat the oven to 200C / 400F / Gas 6 / Fan 180C.
  7. To make the bunny ears, use kitchen scissors to make 2 long cuts at one end of the rolls. You need to hold the scissors fairly flat on the top of the rolls, points facing to one end. Make 2 side-by-side cuts and slightly pull up the cuts to shape the ears. Create a tail by making a small downwards snip at the other end, where the rabbit’s rump would be.
  8. Bake the rolls for 15 minutes. Meanwhile, make the glaze by heating the milk and sugar in a small saucepan until the sugar has dissolved. Remove the rolls from the oven and reduce the heat to 180C / 350F / Gas 4 / Fan 160C. Brush the milk and sugar glaze all over the rolls and stick 2 currants on the face end to make eyes. Return the rolls to the oven and bake for a further 5 minutes for the smaller rolls and 7 to 8 minutes for the larger rolls.
  9. Transfer to a wire rack and allow to cool.

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