A Perfect Pantry
Hot Crossed Bunny Buns
- PREP TIME
1 hr 20 min - COOK TIME
20 min - READY TIME
1 hr 40 min - SERVINGS
12 piece
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons salt
- 4 tablespoons sugar
- 2 teaspoons cinnamon ground
- 2 teaspoons nutmeg ground
- 1/2 teaspoon cloves ground
- 1 teaspoon ginger ground
- 650 grams bakers flour sifted
- 2 tablespoons milk powder
- 1 tablespoon bread improver
- 2 tablespoons yeast
- 1 cup dark chocolate chips
- 2 tablespoons cocoa powder sifted
- 2 teaspoons milk
- 1 white chocolate fudge icing pen
Directions
- Place 380mls of warm water into a food processor with a dough blade. Add the olive oil, salt, sugar, spices, flour, milk powder, bread improver and yeast. Process for 1 minute. Remove from food processor and place into a glass bowl, cover with glad wrap and then place in a warm spot for 1 hour.
- Place the dough ball, chocolate chips, cocoa and milk into the food processor bowl with the dough blade and process for 30 seconds. Roll onto a floured surface and cut into 24 pieces. Roll 12 pieces in to balls, to make the body, making sure there are no cracks. Divide the other 12 pieces into 3 and form 2 ovals, for the ears and a ball for the face.
- Preheat a fan forced oven to 190°C. Place the dough shapes in the form of a rabbit onto a baking paper lined baking tray. Bake for 15 minutes. Allow to cool.
- Decorate with icing pens, sprinkles and chocolate.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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