Hot cross bunnies
Easter mornings just got a whole lot sweeter with these delightful Hot Cross Bunnies. Combining the timeless charm of hot cross buns with playful bunny shapes, this recipe is perfect for bringing smiles to the breakfast table.
Infused with warm spices like cinnamon and mixed spice, these tender, fruit-filled buns are a celebration of spring flavors. Their golden finish and glossy sugar glaze make them irresistible treats for family gatherings or festive brunches.
Whether you’re baking with kids or surprising loved ones, these adorable bunny-shaped buns add a whimsical touch to tradition. A true Easter delight, they’re as fun to make as they are to eat!
Hot Cross Bunnies Ingredients: A Symphony of Flavors
Strong White Flour: The backbone of these tender bunny buns, creating a soft and fluffy texture perfect for every bite.
Mixed Spice & Cinnamon: A warm, aromatic duo that fills your kitchen with the comforting scent of Easter traditions.
Fast-Action Yeast: The secret to a beautifully risen dough, giving these buns their signature airy lightness.
Butter & Milk: A rich and creamy combination that adds a velvety smoothness to the dough.
Mixed Dried Fruit: Bursts of sweetness and texture, making each bite delightfully chewy and flavorful.
Hot Cross Bunnies Recipe: Tips, Serving Ideas, and FAQ
Recipe Tips
- Perfecting the Dough Texture: Ensure your butter and milk mixture is lukewarm, not hot, to avoid killing the yeast. The dough should be smooth and slightly sticky after kneading—add minimal flour during kneading to maintain moisture.
- Shaping the Bunny Ears: Use a gentle hand when attaching the ears to the bunny faces. Pinch the dough lightly at the base of the ears to secure them. If the ears start to separate during proving, gently press them back into place before baking.
- Achieving a Glossy Finish: Brush the buns with sugar syrup while they’re still warm from the oven. This step not only enhances the appearance but also adds a subtle sweetness that complements the spiced dough.
What to Serve with Hot Cross Bunnies
- Butter and Jam: Spread a generous layer of butter or your favorite fruit jam over the warm buns for a comforting and classic pairing. The fruity sweetness highlights the dried fruit within the dough.
- Cream Cheese Spread: A dollop of sweetened cream cheese or mascarpone adds a creamy richness that balances the spiced flavors of the buns. For a festive twist, mix in a hint of vanilla or orange zest.
- Hot Beverages: Serve with a steaming cup of tea, coffee, or hot chocolate. The warm spices in the buns pair beautifully with the comforting flavors of your favorite morning brew.
Frequently Asked Questions
1. Can I use a different type of dried fruit?
Absolutely! Swap the mixed dried fruit for raisins, cranberries, or even chopped apricots to customize the flavor.
2. How can I make the recipe dairy-free?
Replace butter with a dairy-free alternative and use plant-based milk, such as almond or oat milk, for equally delicious results.
3. Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Bring it to room temperature before shaping and allowing the second rise.
4. How should I store leftover buns?
Store in an airtight container at room temperature for up to two days or freeze for longer storage. Reheat gently in the oven or microwave before serving.
Enjoy crafting these adorable Hot Cross Bunnies and sharing them with loved ones this Easter!
Hot Cross Bunnies
Ingredients
- Ingredients
- For the Dough
- 500 g strong white flour plus extra for dusting
- 1½ tbsp ground mixed spice
- 2 tsp ground cinnamon
- 1 x 7g sachet fast-action dried yeast
- 50 g caster sugar
- 1 tsp fine sea salt
- 60 g butter
- 250 ml milk
- 1 medium egg beaten
- 100 g mixed dried fruit
- Oil for greasing
- For the Decoration and Glaze
- 30 g plain flour
- A small amount of oil
- 20 currants
- 3 tbsp granulated sugar
Instructions
- Instructions
- In a large mixing bowl, combine the flour, mixed spice, cinnamon, yeast, sugar, and salt. Stir to blend thoroughly.
- Melt the butter in a small saucepan over low heat, then incorporate the milk, ensuring the mixture is warm but not hot. Pour this liquid into the dry ingredients, followed by the beaten egg, and mix until a dough forms. Gently fold in the mixed dried fruit.
- Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and leave to rise for 2 hours or until it doubles in size.
- Prepare two baking trays by lining them with parchment paper. Punch down the risen dough, then divide it into portions: shape two-thirds of the dough into 10 round balls for the bunny faces and arrange them on the trays, leaving ample space between each. Use the remaining dough to create bunny ears and attach two to each face. Cover the trays and allow the dough to prove for another 30 minutes.
- Preheat your oven to 200°C (fan 180°C, gas mark 6). In a small bowl, mix the plain flour with 3 tablespoons of water and a drop of oil to create a thick paste. Transfer the paste to a piping bag, cutting a small opening at the tip. Press two currants into each dough ball for the eyes. Pipe crosses for the mouths and outline the ears using the paste. Bake the bunnies for 20–25 minutes until they are golden brown.
- To prepare the glaze, heat the granulated sugar with 2 tablespoons of water in a small pan, stirring until the sugar dissolves. Allow the mixture to simmer until it thickens slightly into a syrup. While the buns are still warm, brush them generously with the syrup to achieve a glossy finish.
- Store any leftovers in the freezer for future enjoyment.
