Hot cross bunnies
Makes: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Hot cross bunnies
Bring some Easter cheer to the breakfast table with these cute bunny buns
Makes: 10
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (bunny)
Calories
335Kcal
Fat
7gr
Saturates
4gr
Carbs
58gr
Sugars
18gr
Fibre
2gr
Protein
8gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g strong white flour, plus extra to dust
- 11⁄2 tbsp ground mixed spice
- 2 tsp ground cinnamon
- 1 x 7g sachet fast- action dried yeast
- 50g caster sugar
- 1 tsp fine sea salt
- 60g butter
- 250ml milk
- 1 medium egg, beaten
- 100g mixed dried fruit
- oil, to grease
For the decoration and glaze
- 30g plain flour
- a little oil
- 20 currants
- 3 tbsp granulated sugar
Step by step
- Put the flour, spices, yeast, sugar and salt in a bowl and mix to combine.
- Melt the butter in a small pan then add the milk and remove from the heat; it should be just warm. Add to the dry ingredients in the bowl, along with the egg. Mix to bring together as a dough and then fold through the mixed fruit.
- Knead the dough for 8-10 minutes on a lightly floured surface, until smooth and pliable. Transfer to an oiled bowl, cover and leave to prove for 2 hours, or until doubled in size.
- Line two baking trays with baking paper. Knock back the dough, then shape around two-thirds of it into 10 rounds for the bunny faces and place on the trays, leaving plenty of space in between. Shape the remaining dough into bunny ears and attach two to each bunny face. Cover and prove for another 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the flour with 3 tablespoons of water and a drop of oil until it forms a thick paste. Transfer to a disposable piping bag and snip off the end. Place two currants in each dough face for the eyes. Pipe a cross for the mouth and then outline the shape of the ears with the paste. Bake for 20-25 minutes, until golden brown.
- Heat the granulated sugar with 2 tablespoons of water in a pan until the sugar has dissolved, then simmer until syrupy. Brush the still-warm bunnies with the sugar syrup to glaze before serving. Leftovers can be frozen.
