Hot Cross Bunnies
Try this twist on the traditional hot cross bun by making them into little bunnies. Kids will love them!
Nut-free
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
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
2 tbsp caster sugar
36 currants
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer to a wire rack and allow to cool.
Club