Hot Cross Bunnies
These Hot Cross Bunnies are a fun twist on an Easter classic which your kids will love! Recipe with step-by-step photos.
Ingredients
Instructions
Combine the milk, butter, orange zest, cardamom pods, cloves and brown sugar in a small saucepan and gently heat until the butter has melted and the sugar has dissolved. Leave the mixture to cool until it is lukewarm (about 37°C or 98°F). Remove and discard the cardamom pods and cloves. In a large bowl, mix together the flour, yeast, salt, ground cinnamon, ground nutmeg and ground ginger. Slowly mix the milk mixture into the flour mixture. Add one egg at a time. Add the raisins. Knead the dough on a lightly floured surface until it is soft and elastic in texture. If you have an electric stand mixer, you can knead the dough using the dough hook for about 10-12 minutes on medium speed. If the dough is too wet, add some flour (about a tablespoon at a time) until the dough forms a soft ball. Lightly oil a large bowl. Place the dough into the bowl, cover with a teatowel, and leave it to prove in a warm place for about 1 hour or until it has doubled in size.
For each bunny, you will need 3 pieces weighing 20 g/0.7 oz (ears), 30 g/1 oz (head) and 50 g/1.8 oz (body). From this recipe, you should have enough dough for 12 bunnies, with a bit leftover. Weighing the pieces will help you to make nicely proportioned bunnies, but you can also simply guess the weight and improvise as you go. Roll each piece of small dough into a smooth ball by pulling the edges together underneath and pinching them together. Roll until there are no visible seams.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Eatlittlebird →Chef's Notes
Kitchen Notes
DIFFERENT TYPES OF YEASTPlease note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.* With instant yeast, you can add it directly to the flour mixture without having to activate it first.* With dried yeast, you will need to activate it first (usually in some warm liquid).
DIFFERENT TYPES OF FLOUR* Bread flour contains 11-13% protein content, which is required to develop more gluten in the dough, which in turn gives yeasted bread a nice, chewy texture.* If you do not have strong white bread flour, plain flour (all-purpose flour) also works well in this recipe. The texture will be a little softer and less bread-like, but the difference is otherwise not very noticeable.* For Swiss readers, I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
MAKE AHEAD TIPSTo start the dough the night before, make the dough as per the recipe. Place the bowl of dough (covered) in the fridge to proof overnight, or for at least 8 to 10 hours. During this time, it should have at least doubled in size. The next day, proceed with the rest of the recipe. As the dough will be cold, it may require a bit more time for the second proofing period.
PROOFING THE DOUGHDough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:* In the oven with the oven light switched on (works only for some ovens).* In the oven with a tray of boiling water on the bottom shelf.* In the oven at a low temperature of about 25-40°C (77-104°F).
DRIED FRUITYou can also play around with the dried fruit content, or omit it completely for just a plain spiced bun.
STORAGEHot Cross Buns are best eaten the day they are made. Any leftover hot cross buns can be stored in the freezer and toasted before serving.
OVEN TEMPERATURESAll recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
These are so adorable! I make your hot cross buns every year and I can't wait to give this recipe a try. You always make everything look so easy - thanks always for your helpful tips.
Did you make this recipe?
Leave a Comment