Recipe: Hot cross bunny chow
A local twist on an Easter classic!
Hot cross bunny chow. Picture: Supplied
Ingredients
100g soft butter
250ml milk, warmed
765g flour
80ml preserved citrus peel
50g sugar
60ml seedless raisins
10ml cinnamon
5ml mixed spice
8ml yeast
5ml salt
2 eggs
Crosses
125ml icing sugar
30ml water
Ganache
2 slabs milk chocolate (160g)
125ml cream
For serving
125ml cream, whipped
1 handful assorted Easter eggs, crushed
Method
1. Melt butter in milk and leave to cool to room temperature.
2. Mix flour, citrus peel, sugar, raisins, spices, yeast and salt.
3. Make a well in the middle and add butter and milk mixture and eggs.
4. Mix well and bring together to form a wet but pliable dough.
5. Knead well for 10 minutes. Cover and set aside to double in size.
6. Preheat oven to 180°C and grease, and flour 8 shallow cans.
7. Divide the dough into 8 equal pieces. Shape into balls and push to bottom of cans. Set aside to double in size.
8. Bake for 30 minutes or until golden. Remove from oven and leave to cool.
9. Mix icing sugar with just enough water to make a thick paste. Pipe on each hot cross bun. Melt chocolate with cream over a bain-marie until combined.
10. To serve, cut the tops off, hollow out the bottoms and fill with ganache and whipped cream, and garnish with crushed Easter eggs.
Visit pnp.co.za/easter for more Easter recipes.
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