Hot Cross Bunny Chow for #Easter

Hot Cross Bunny Chow - Pic supplied

Hot Cross Bunny Chow - Pic supplied

Published Mar 24, 2018

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Using the

uniquely South African bunny chow dish as inspiration, the hot cross bunny chow

substitutes the loaf of bread for a hot cross loaf and instead of curry, the

loaf is filled with chocolate ganache and Easter eggs.

Serves 8

Time: More than

2 hours

Ingredients

100 g soft

butter

250 ml milk,

warmed

765 g flour

80 ml preserved

citrus peel

50 g sugar

60 ml seedless

raisins

10 ml cinnamon

5 ml mixed spice

8 ml yeast

5 ml salt

2 eggs

Crosses

125 ml icing

sugar

30 ml water

Ganache

2 slabs milk

chocolate (160g)

125 ml cream

For serving

125 ml cream,

whipped

1 handful

assorted Easter eggs, crushed.

Method

Melt butter in

milk and leave to cool to room temperature.

Mix flour,

citrus peel, sugar, raisins, spices, yeast and salt.

Make a well in

the middle and add butter and milk mixture and eggs.

Mix well and

bring together to form a wet but pliable dough.

Knead well for

10 minutes. Cover and set aside to double in size.

Preheat oven to

180°C and grease and flour 8 shallow cans.

Divide the

dough into 8 equal pieces. Shape into balls and push to bottom of cans. Set

aside to double in size.

Bake for 30

minutes or until golden. Remove from oven and leave to cool.

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.

To serve, cut

the tops off, hollow out the bottoms and fill with ganache and whipped cream,

and garnish with crushed Easter eggs.

 

Related Topics:

easterweekend