Hot cross bunnies
These adorable Hot Cross Bunnies have made Easter mornings infinitely sweeter. A twist on the classic hot cross bun, these are made in cheeky bunny shapes that make for great smiles on the breakfast table.
These tender, fruit-laden buns, flavored with warm spices such as cinnamon and mixed spice, are a celebration of spring flavors. Their gleaming sugar glaze and golden color make them enticing additions to family get-togethers or holiday brunches.
Whether you’re baking with children or surprising loved ones, these adorable bunny-shaped buns have a touch of whimsy for a tradition. A real Easter treat, they’re as much fun to make as they are to eat!
Ingredients for Hot Cross Bunnies: A Harmonious Blend
Strong White Flour — the backbone to these tender bunny buns that gives each and every bite a soft and fluffy texture.
Mixed Spice & Cinnamon: A lovely, warming pair that permeates your kitchen with the wholesome smell of Easter tradition.
Fast-Action Yeast: Makes for a beautifully risen dough, and gives the buns their signature airy lightness.
Butter & Milk: A flavorful combination that provides a richer, creamier texture, and adds a velvety smoothness to the dough.
Mixed Dried Fruit: A medley of sweetness and texture, providing bursts of chewy deliciousness in each bite.
Hot Cross Bunnies Ingredients: Questions and Serving Suggestions
Recipe Tips
Perfecting the Dough Texture: Next, make sure your butter and milk mixture is lukewarm, never hot, or it will kill the yeast. After kneading, the dough should be smooth and a bit sticky — use as little flour as possible when kneading to keep moisture in.
Molding the Bunny Ears: When attaching the ears to the bunny faces, use a light touch. Lightly pinch the dough at the bottom of the ears to hold them in place. If the ears separate during proving, carefully press them back together before baking.
For a Glossy Finish: Brush the buns with sugar syrup while they’re warm from the oven. This will not only beautify those doughnuts, but it adds a hint of sweetness that works perfectly with the spiced dough.
What to Serve with Hot Cross Bunnies
Butter and Jam: Spread a little butter or your favourite fruit jam over warm buns for a cozy and classic pairing. The fruity sweetness accents the dried fruit in the dough.
Cream Cheese Spread A dollop of sweetened cream cheese or mascarpone brings creamy richness that balances the spiced flavors of the buns. For a more holiday flavor, add a touch of vanilla or orange zest.
Hot drinks — offer them with a steaming cup of tea, coffee, or hot chocolate. Those warm spices in the buns play so nicely with the comforting flavors of your favorite morning brew.
Frequently Asked Questions
Can I substitute another type of dried fruit?
Absolutely! Switch the mixed dried fruit for raisins, cranberries or even chopped apricots to personalize the flavor.
How to make this recipe dairy-free?
Swap out the butter for a dairy-free alternative, and use a plant-based milk like almond or oat milk for results that are just as delicious.
Can I make the dough in advance?
You can chill the dough after the first rise. Let it come to room temperature before shaping and the second rise.
How should I store leftover buns?
Cover and keep at room temperature for two days or freeze for longer storage. Reheat in a low oven or microwave before serving.
Have fun making these cute Hot Cross Bunnies and enjoying them with family this Easter!
Hot Cross Bunnies
Ingredients
- For the Dough
- 500 g strong white flour plus a little extra for dusting
- 1½ tbsp ground mixed spice
- 2 tsp ground cinnamon
- 1 x 7g sachet quick-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
- Put the flour, mixed spice, cinnamon, yeast, sugar and salt in a big mixing bowl. Stir to blend thoroughly.
- Heat the butter in a small saucepan over low heat, then stir in the milk, making sure it is warm but not hot. Add this liquid to the dry ingredients, the beaten egg, and mix to form a dough. Lightly fold in the mixed dried fruit.
- Turn out dough on a lightly floured surface and knead for 8–10 until smooth and elastic. Place the dough in a lightly oiled bowl, cover it and let it rise for 2 hours, until doubled in size.
- Now line 2 baking trays with parchment paper. Punch the inflated dough down, then divide it into portions: shape two-thirds of the dough into 10 equal round balls for the bunny faces and set them on the trays, giving each plenty of space. Use the remainder of the dough to make bunny ears and attach two to each face. Cover the trays and let the dough prove for another 30 minutes.
- Heat your oven to 200°C (fan 180°C, gas mark 6). In a small bowl combine the plain flour with 3 tablespoons water and a dash of oil to makes a thick paste. Place the paste in a piping bag with a small opening cut at the tip. For the eyes, press two currants into each dough ball. Using the paste, pipe crosses for the mouths and outline the ears. Bake the bunnies for 20–25 minutes or until golden brown.
- For the glaze: In a small pan over medium heat, combine the granulated sugar and 2 tablespoons of water. Brian KennedyPictures: Allow the mixture to reduce to into a syrup. When the buns are still warm, brush them liberally with the syrup to make them shiny.
- Leftovers can be frozen for the next meal.
