I have been frantic, AND I have cut my finger, so suddenly my typing is all out of whack…Seriously…who knew such a little thing could create so many problems??
I have been meaning to do my own version of hot cross buns for ages…I mean basically there aren't a lot of variants that can make a huge difference…so hot cross bunnies it is!
(Of course Crio Bru is bound to make a showing as well.)
Hope you all have a safe and wonderful Easter…I am about to go underground with the book shoot for best seller number two! Watch this space. If you don’t have For Food’s Sake yet, (firstly; why not?) we have new stock in store…go check it out. You won’t be disappointed. I am also about to participate in a HUGE giveaway through my Facebook page. Please go and join me there for the fun and the prizes. See you on the other side of a whole new book!
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Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 30 g fresh yeast or 2 sachets dried
- 250 g milk
- 50 g sugar
- 70 g butter
- 1 orange, zest, finely grated
- 1 lemon, zest, finely grated
- 1 lime, zest, finely grated
- 30 g Crio Bru granules
- 3 Drop Cinnamon Bark Oil or 1 tsp ground cinnamon BUY
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 Pinch ground cloves
- 1 egg
- 500 g bakers flour
- Pinch Pink Salt Flakes BUY
- 100 g dried cherries or craisins
- 200 g Chocolate - Callebaut dark, callets BUY
- Heilala Vanilla Bean Syrup or pure maple syrup to glaze BUY
- Use icing or melted white chocolate if making crosses
- Small marshmallows for the tail
Place yeast, milk, sugar and butter into Thermo bowl and warm 2 min/37ºC/speed 1. Allow to sit in bowl for 10 minutes or until frothing.
Add zests, Crio Bru, spices, egg, flour and salt and blend 15 sec/speed 6. Knead 3 min/Interval. Leave in Thermo bowl for around 10 minutes.
Knead 2 min/Interval. Add cherries and chocolate and blend 15 sec/speed 6. Scrape out of bowl onto floured Silpat mat and push together using your spatula into a nice round. Allow to double in size.
Preheat oven to 190ºC and line a baking tray with paper.
Roll out your bunnies…they need to be uniform oval shaped with no choc chips or cherries around the face part…(this was learnt through error, no trial, just error!)
Cut ears with scissors, laying the scissors back across the dough as you snip. Re roll and re cut until you are happy you have something similar to the picture you can find here! (Bunny buns) This is harder than it looks and as you can see from my pic, I didn’t get it too well.
Bake 10 minutes. Brush with either vanilla or maple syrup while still hot. Stick your bunny tail on with the syrup or just mark the tail with an x when the bunnies are cold…Place in a little garden of Persian fairy floss and eggs and you have a great edible centre piece...
OR cut them half after Good Friday, place bottom halves in an ovenproof dish, fill with raspberries, place other halves on top. Mix up a custard of 4 eggs, 500g milk, 2 tsp Heilala vanilla bean paste and pour over. Throw a few raspberries on top of that. Bake in a slow oven (160ºC) until custard is just wobbly. Serve with lashings of cream or ice cream…or both. Perfect Easter Sunday dessert.